Espresso Martini Recipe – The Classic Coffee Cocktail
Quick Answer
An espresso martini combines 2 oz vodka, 1 oz coffee liqueur, and 1 oz freshly brewed espresso, shaken hard with ice for 15 seconds and strained into a chilled martini glass. Garnish with 3 coffee beans.
By RecipesQueen Kitchen • June 15, 2026
The espresso martini is a caffeinated cocktail made with vodka, coffee liqueur, and freshly brewed espresso, shaken with ice until frothy. Created by London bartender Dick Bradsell in 1983 at the Soho Brasserie, the drink was originally called the 'Vodka Espresso' before being renamed. The cocktail experienced a massive resurgence in the 2020s, becoming the most-ordered cocktail in many bars worldwide.
The key to a perfect espresso martini is the crema — a thick, creamy foam layer on top created by vigorous shaking. Freshly brewed espresso (not instant coffee) is essential because the natural oils and crema in fresh espresso create the signature frothy top layer when shaken hard with ice.
## Technique Notes
**Espresso temperature:** Let the espresso cool for 30 seconds before adding to the shaker. Hot espresso will melt ice too quickly, diluting the cocktail.
**Shaking:** Shake vigorously for at least 15 seconds. The extended shake creates the signature creamy foam. You should feel the shaker become very cold.
**Coffee liqueur:** Kahlúa is the classic choice, but Mr Black or other quality coffee liqueurs work well. Some bartenders add a splash of simple syrup for extra sweetness.
Ingredients
- 2 oz vodka
- 1 oz coffee liqueur (Kahlúa or Mr Black)
- 1 oz freshly brewed espresso, slightly cooled
- 1/2 oz simple syrup (optional, for sweeter taste)
- 3 coffee beans for garnish
Instructions
- 1
Brew a shot of espresso and let it cool for 30 seconds. Do not use instant coffee — fresh espresso creates the signature crema foam.
- 2
Fill a cocktail shaker with ice. Add vodka, coffee liqueur, espresso, and simple syrup if using.
- 3
Shake vigorously for 15 seconds until the shaker is very cold and you can hear the ice breaking up.
- 4
Double strain into a chilled coupe or martini glass through a fine mesh strainer.
- 5
Wait 10 seconds for the crema to settle, then garnish with 3 coffee beans floated on top.
Nutrition Facts (per serving)
Frequently Asked Questions
What makes a good espresso martini?
Three things: freshly brewed espresso (not instant), vigorous shaking for at least 15 seconds, and quality coffee liqueur. The fresh espresso creates the signature crema foam on top.
Can I make an espresso martini without an espresso machine?
Yes — use a Moka pot, AeroPress, or strong French press coffee (double strength). The key is concentrated, freshly brewed coffee. Avoid instant coffee as it won't create the crema.
Who invented the espresso martini?
Dick Bradsell created it in 1983 at the Soho Brasserie in London. Legend says a famous model asked for a drink that would 'wake me up and then mess me up.' He originally called it a Vodka Espresso.
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