# Espresso Martini Recipe — How to Make the Classic Coffee Cocktail

> The definitive guide to making an espresso martini at home. Covers the original recipe, how to create the signature foam, ingredient ratios, and a non-alcoholic version.

**Canonical URL**: https://coffee-guide.jp/en/recipe/coffee-cocktail-espresso-martini-recipe  
**Category**: Coffee Recipes  
**Published**: 2026-06-26  
**Updated**: 2026-06-26  
**Author**: Coffee Guide Editorial  
**Tags**: espresso martini, cocktail, coffee cocktail, recipe  

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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

難易度: intermediate / 時間: 15分 / 分量: 1 serving

**材料**

- 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

**手順**

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:
1. Vodka (45ml)
2. Coffee liqueur (30ml)
3. Hot fresh espresso (30ml)
4. 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.


> 💡 **TIP**
>
> **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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