UKThe two things that kill an espresso martini at home: not shaking hard enough, and using warm espresso.
No espresso machine? Cold brew concentrate works surprisingly well. Use 30 ml of concentrate in place of the espresso shot.
Espresso Martini
By Sergei Martynov
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.
Key Ingredients
What you'll need
Ingredients
- 60 ml
- 30 ml
See recipes with coffee liqueurcoffee liqueur (Kahlúa, Mr Black, or Tia Maria)
i - 30 ml
See recipes with freshly brewed espressofreshly brewed espresso, chilled
i - 15 ml
See recipes with simple syrupsimple syrup (skip if using a sweet liqueur like Kahlúa)
i - 1
See recipes with large handful of ice cubes for shakinglarge handful of ice cubes for shaking
i - 3See recipes with coffee beans
coffee beans, to garnish
i
How to make it
Instructions
- 1
Chill your glass. Put a martini or coupe glass in the freezer for at least 5 minutes before making the drink.
- 2
Chill the espresso. Brew a fresh espresso shot and let it cool completely before adding it to the shaker.
- 3
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.
- 4
Shake hard. Seal the shaker and shake vigorously for a full 15 to 20 seconds.
- 5
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.
Frequently Asked Questions
Why does the foam not form on an espresso martini?
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.
Can you use cold brew instead of espresso?
Cold brew concentrate works well as a substitute. Use the same volume (30 ml) of concentrate.
What coffee liqueur is best for espresso martini?
Mr Black is the preference of most bartenders: it's less sweet than Kahlúa, more coffee-forward.
Why does the espresso need to be chilled before shaking?
Hot espresso poured directly onto ice melts a significant portion of it in the first few seconds.
How to make an espresso martini without a cocktail shaker?
A tightly sealed glass jar with a lid works just as well as a proper shaker.
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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.