Espresso Martini
The cult after-dinner cocktail: vodka, coffee liqueur and a fresh shot of espresso shaken into a silky, foam-topped pick-me-up.
Ingredients
Makes 1
- 50 ml vodka
- 30 ml fresh espresso, hot, freshly brewed and cooled slightly
- 20 ml coffee liqueur, such as Kahlua
- 10 ml sugar syrup, adjust to taste and coffee strength
- 3 coffee beans, to garnish
- 1 handful ice cubes, to shake
The story goes that this was invented in 1980s London for a model who wanted something to wake her up and mess her up in equal measure. The magic is in a hard, fast shake against a hot shot of fresh espresso, which whips up that signature crema-like foam on top. Make it with real espresso, never instant, and serve it ice cold.
Equipment
Method
- 1
Place a coupe or martini glass in the freezer to chill while you prepare the drink. A cold glass keeps the foam crisp and the cocktail icy.
- 2
Brew a fresh shot of espresso and let it cool for a minute or two so it does not melt the ice too quickly when shaken.
- 3
Add the vodka, espresso, coffee liqueur and sugar syrup to a cocktail shaker.
- 4
Fill the shaker with plenty of ice, then seal it tightly.
- 5
Shake hard for around 15 seconds, longer than feels natural. The vigorous shake is what aerates the espresso into that signature foam.
- 6
Double strain into the chilled glass, holding back the ice so the surface stays smooth and the foam settles evenly on top.
- 7
Garnish with three coffee beans floated in the centre of the foam and serve immediately, while it is cold and frothy.
Chef's tips
- Use freshly pulled espresso, never instant. The crema in fresh espresso is what builds that velvety foam on top.
- Shake harder and longer than you think you should. A weak shake gives a flat, foamless drink.
- Let the espresso cool for a minute before shaking so it does not dilute the cocktail by melting the ice too fast.
- Adjust the sugar syrup to your coffee. A bitter, dark roast needs a touch more; a smooth blend needs less.
Make it your own
- Swap the vodka for a good aged rum or tequila reposado for a deeper, warmer twist.
- Make it a salted caramel version by using a caramel liqueur and a tiny pinch of flaky salt in the shaker.
Storage & make-ahead
Best made fresh and drunk immediately while the foam holds. It does not keep, though you can batch the vodka, liqueur and syrup in advance and add fresh espresso just before shaking.
Nutrition / per serving
Estimated values. Actual nutrition varies with ingredients and portion size.