The classic Espresso Martini is made simply with vodka, espresso, and coffee liqueur, while contemporary versions take many different shapes. The beverage initially appeared in the 1980s, and in the decades that followed, its appeal fluctuated greatly. It went from being one of the most well-known symbols of the pre-Millennium “tini” era to a forgotten punchline, and then it saw a huge comeback in recent years—nearly four decades after it was first created.
The most widely accepted version of the drink’s history claims that London-based bartender Dick Bradsell invented the Espresso Martini at Fred’s Club in 1983. According to the well-known legend, Bradsell was tasked with creating a drink that would “wake me up and fuck me up” by a well-known model. For this reason, he initially called it Espresso Vodka. According to reports, the original cocktail contained a concentrated short pull of espresso, known as ristretto, and two varieties of coffee liqueur, Kahlúa and Tia Maria.
Despite Bradsell’s inextricably linked association with the Espresso Martini, his repertoire of mixed drinks encompasses several creations that have evolved into contemporary masterpieces, such as the Green Fairy, Treacle, and Bramble. Bradsell passed away in 2016.
The Reasons Behind the Success of the Espresso Martini
A lengthy history of mixed cocktails combining the strong effects of alcohol and caffeine can be found throughout history; examples include the original Four Loko and recent favorites like the Espresso Martini and the mid-aughts Vodka Red Bull highball craze. But what the Espresso Martini has to offer is a flavor profile that stays quite close to many other traditional cocktails.
The Espresso Martini basically uses the same formula, which can be found in everything from the Manhattan to the Old Fashioned: a base spirit combined with carefully calibrated amounts of sweet and bitter ingredients. The espresso martini employs coffee as its bittering agent, sweetened with a hint of liqueur, instead of adding sweet vermouth or Angostura bitters to offer the latter characteristics.
Similar to a typical cup of coffee, opinions on how much sugar is appropriate in an espresso martini can differ greatly. In order to bring the drink into compliance with contemporary tastes, we have included 1/4 ounce of simple syrup below in addition to the coffee liqueur. You can, however, easily leave this out if you’d rather have a less sweet, more coffee-focused beverage.
Although we also strive to maintain the original Bradsell style in our recipe, some people would like add a dash of milk or cream liqueur to make it more resemble a Mudslide. You can experiment with this cocktail with ease, and there are nearly as many ways to customize an espresso martini to your own preferences as there are variations on coffee. Try different things and see which suits you the best.
Getting the Espresso Ready
If you own an espresso machine, you can quickly chill a one-ounce shot by pulling it out of the freezer. As a result, when you shake the drink, the hot liquid won’t melt the ice and dilute it too much. If you don’t have an espresso machine, you may easily make an Iced Coffee Martini by using cold brew concentrate instead of fresh espresso, albeit the result may not have the same depth or caffeine content.
Kahlúa has been the standard bearer in Espresso Martinis for a long time when it comes to coffee liqueur selection. Though possibilities are now far more available than during the height of Bradsell’s Espresso Martini popularity, a larger variety of coffee liqueurs have hit the market since the drink was initially developed in the early 1980s. Discover which of the options—both new and old—bartenders have suggested, and choose the flavor profile that suits you the most.
Components
- Two ounces of vodka
- A half-ounce of coffee liqueur, typically Kahlúa
- One ounce of freshly brewed espresso (or concentration of cold brew)
- One-fourth ounce of simple syrup
- Coffee beans are used as a garnish.
Steps
- In a shaker with ice, combine vodka, coffee liqueur, espresso, and simple syrup; mix until thoroughly cold.
- Fill a chilled cocktail glass with the strainer.
- Add three coffee beans as garnish.
