How to Make an Espresso Martini
The wake-me-up cocktail that demands fresh coffee, a hard shake, and absolutely no shortcuts
The Espresso Martini is not actually a martini at all. It is a short, sharp, caffeinated cocktail invented in a London bar in the 1980s when a famous model asked for something that would "wake me up, then f*** me up." The result is a drink of contradictions: bitter yet sweet, creamy yet crisp, sophisticated yet undeniably energetic. Here is how to make one properly.
TLDR?
Just want the recipe? Here it is:
Featured Drink
Espresso Martini
Dick Bradsell's legendary cocktail from 1980s London. Rich espresso, vodka, and coffee liqueur create a perfectly frothy, caffeine-powered classic.
What You Need
Vodka provides the backbone. Coffee liqueur — usually Kahlúa or Tia Maria — adds depth and sweetness. The non-negotiable ingredient is fresh espresso, pulled within a minute of shaking. Not cold brew, not instant, not yesterday's coffee. Fresh espresso. A small amount of simple syrup balances the bitterness, though some prefer to let the liqueur do the sweetening alone.
The spec: 5 cl vodka, 2 cl coffee liqueur, 3 cl fresh espresso, 1 cl simple syrup (optional).
The Method
Brew your espresso and let it cool for thirty seconds — hot liquid will melt the ice too quickly and dilute the drink. Add all ingredients to a shaker filled with ice. Shake harder than you think necessary. The signature thick foam comes from aggressive aeration, not from cream or egg white. Shake until the tin is painfully cold, then double strain into a chilled coupe or martini glass to remove ice shards. Float three coffee beans on top for tradition.
Common Mistakes
Using stale or cold coffee is the cardinal sin. The crema from fresh espresso is what creates the foam; without it you get a flat, dark puddle. Under-shaking is the second failure — if your arms do not ache slightly, you have not shaken hard enough. Finally, resist the urge to add cream. The foam should come from the coffee and the shake alone. Cream belongs in a White Russian, not here.