Espresso Martini
Vodka, coffee liqueur, and a shot of freshly pulled espresso shaken hard over ice until the outside of the tin frosts over. The foam on top — that pale, creamy layer that holds the coffee beans — comes from the CO₂ in the espresso crema getting trapped during shaking. You can't fake it with instant coffee. The drink was invented in a London bar in the 1980s by Dick Bradsell for a model who asked for something to wake her up and mess her up at the same time.
Ingredients
- 60 mlvodka
- 30 mlcoffee liqueur
- 30 mlfreshly brewed espresso
- 15 mlsimple syrup
- 1 large handful of ice cubes for shaking
- 3 coffee beans
Method
- Chill your glass. Put a martini or coupe glass in the freezer for at least 5 minutes before making the drink.
- Chill the espresso. Brew a fresh espresso shot and let it cool completely before adding it to the shaker.
- Build in the shaker. Fill a cocktail shaker with ice. Add the chilled espresso first, then the coffee liqueur, then the vodka, then the simple syrup if using.
- Shake hard. Seal the shaker and shake vigorously for a full 15 to 20 seconds.
- Double-strain into the chilled glass. Hold a fine-mesh strainer over the shaker's built-in strainer and pour immediately. The three coffee beans go on top of the foam.
FAQ
The foam comes from two sources: the CO₂ in freshly pulled espresso crema, and air trapped during vigorous shaking. Instant coffee and most drip coffee contain no crema, so they produce very little foam.
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Comments (1)
Steeping time separates perfect espresso martini from mediocre. I use a timer religiously — even 30 extra seconds pushes it from pleasantly complex to unpleasantly bitter. The vodka releases its best flavors early.