Espresso Martini Recipe — How to Make the Classic Coffee Cocktail
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Key Takeaways
- The espresso martini combines vodka, coffee liqueur, and a fresh espresso shot in equal or near-equal parts
- Hot espresso shaken hard with ice creates the signature creamy foam that defines the drink
- Chill the glass beforehand and garnish with three coffee beans — the traditional presentation
The espresso martini was created in 1983 by London bartender Dick Bradsell, reportedly in response to a customer who asked for something to "wake me up and then f*** me up." It became one of the most enduring cocktails of the late 20th century and is now experiencing a global revival.
Espresso Martini Recipe — How to Make the Classic Coffee Cocktail
Ingredients
- Vodka45ml (1.5 oz)
- Coffee liqueur (Kahlúa or Tia Maria)30ml (1 oz)
- Fresh double espresso30ml — must be hot, just extracted
- Simple syrup5–10ml (optional, to taste)
- Icegenerous amount for the shaker
- 3 coffee beansfor garnish
Steps
- 1.Chill the Glass
- 2.Pull the Espresso
- 3.Combine in Shaker
- 4.Shake Hard
- 5.Strain and Pour
Ingredients (1 serving)
- Vodka: 45ml (1.5 oz)
- Coffee liqueur (Kahlúa or Tia Maria): 30ml (1 oz)
- Fresh double espresso: 30ml — must be hot, just extracted
- Simple syrup: 5–10ml (optional, to taste)
- Ice: generous amount for the shaker
- 3 coffee beans: for garnish
Equipment
- Cocktail shaker
- Strainer
- Chilled martini glass or coupe glass
- Jigger
Instructions
Step 1: Chill the Glass
Place a martini glass or coupe in the freezer for 10–15 minutes, or fill with ice water while you prepare the drink.
Step 2: Pull the Espresso
Extract a double shot (30ml). Use it immediately while still hot — this is non-negotiable for achieving the foam.
Step 3: Combine in Shaker
Add ice to the shaker (fill generously). Add:
- Vodka (45ml)
- Coffee liqueur (30ml)
- Hot fresh espresso (30ml)
- Simple syrup (5–10ml, optional)
Step 4: Shake Hard
Shake vigorously for 15–20 seconds. This is the key step for foam. The shaker should frost over completely. Shaking hard and long enough makes the difference between a foamy top and a flat one.
Foam science: Hot espresso contains crema compounds that, when rapidly chilled and aerated by vigorous shaking, form a stable, dense foam. Cold espresso produces almost no foam. There is no shortcut here — shake hard.
Step 5: Strain and Pour
Empty the ice water from the chilled glass. Double-strain the cocktail slowly into the glass to preserve the foam on top.
Step 6: Garnish
Place 3 coffee beans in the center of the foam. The three beans traditionally represent health, wealth, and happiness — a custom from the Italian digestivo Sambuca.
Non-Alcoholic Version
| Original | Non-Alcoholic Substitute |
|---|---|
| Vodka 45ml | Cold brew concentrate 30ml + cold water 15ml |
| Kahlúa 30ml | Coffee syrup 15ml + oat milk 15ml |
| Espresso 30ml | Espresso 45ml (increased) |
Shake with ice the same way — the foam will be less dense but still present.
Troubleshooting
No foam: Espresso was too cold, or shaking was insufficient. Always use hot, fresh espresso and shake for the full 15–20 seconds.
Too bitter: Add more simple syrup or switch to a vanilla-flavored liqueur.
Too watery: Over-shaking melts ice excessively. Use plenty of ice and stick to 15–20 seconds — don't extend.
Summary
- Ratio: Vodka 45ml + coffee liqueur 30ml + espresso 30ml
- Hot espresso + hard shaking = signature foam
- Chill the glass for best temperature and presentation
- Three coffee beans is the classic garnish
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About the Author
Coffee Guide Editorial
We cover coffee bean selection, brewing methods, and equipment features. For specifications and safety instructions, consult the article sources and the manufacturer’s latest information.
