The Espresso Martini — A Modern Classic
The Espresso Martini is one of those rare cocktails that has transcended its era to become genuinely timeless. Created by the late Dick Bradsell in London during the 1980s — allegedly for a model who asked for something to "wake me up and then mess me up" — it's now one of the most-ordered cocktails at every event we serve.
And it's a personal favourite of mine. There's something deeply satisfying about pulling off a perfect three-foam top. It's the kind of cocktail that gets people talking.
What You'll Need
Ingredients
- 50ml Ketel One Vodka (or Grey Goose for a silkier result)
- 30ml Kahlúa (or Mr Black Coffee Liqueur for a stronger coffee flavour)
- 30ml freshly pulled espresso — still hot
- 10ml simple syrup (optional, to taste)
- 3 espresso beans to garnish
Equipment
- Cocktail shaker
- Fine strainer + Hawthorne strainer
- Chilled coupe or Martini glass
Method
- Pull your espresso and allow it to cool slightly — 60 seconds is fine. You want it hot enough to create foam but not so hot it cooks the spirit.
- Chill your glass with ice water while you prepare. A cold glass is essential for holding that foam.
- Add all ingredients to your shaker — vodka, coffee liqueur, espresso, and syrup if using.
- Add ice — fill the shaker with as much ice as possible. This is crucial. More ice = better foam.
- Shake hard for a full 15 seconds. This is longer than most cocktails. The vigorous shaking is what creates the foam.
- Double strain into your chilled coupe. The fine strainer catches the ice chips; the Hawthorne keeps the foam controlled as it pours.
- Garnish with three coffee beans — traditionally representing health, wealth and happiness.
Josh's Notes
**On coffee:** Fresh espresso is non-negotiable. Cold brew, instant or pre-made coffee will not give you the same foam. If you don't have an espresso machine, a Moka pot produces excellent results. **On the foam:** The foam is the signature. It comes from the coffee oils and proteins being emulsified by shaking with lots of cold ice. If your foam is thin, you either didn't shake hard enough or your espresso isn't fresh enough. **On sweetness:** Kahlúa is quite sweet. If you're using Mr Black, add a touch more syrup. Taste as you go — the balance should be bitter, sweet and boozy in equal measure. **On timing:** Make this cocktail right before serving. The foam deflates within a few minutes.Variations
| Variation | Twist | Character | |-----------|-------|-----------| | Salted Caramel Martini | Add 10ml salted caramel syrup | Rich, indulgent, dessert-like | | Spiced Espresso | Add a pinch of cinnamon and chilli | Warm, complex, unexpected | | Coconut Espresso | Use coconut vodka, add coconut cream | Tropical and silky | | White Espresso | White chocolate liqueur instead of Kahlúa | Lighter, sweeter, crowd-pleasing |
The Espresso Martini is a staple at every Winston's Mixology Studio event. It's the drink that gets the biggest reaction — every single time.
*Want the Espresso Martini on your cocktail menu? [Book a tasting day](/contact).*