Espresso Martini
Date night fuel
A velvet-smooth collision of espresso and vodka with a frothy crown. That crown is the espresso's own crema, so a fresh, hot shot is non-negotiable — stale or cold coffee falls flat. It wakes you up and takes you out — the ultimate after-dinner pick-me-up.
Ingredients
- 1 3/4 oz Vodka
- 1 oz Coffee Liqueur
- 1 oz Espresso
- 1/3 oz Simple Syrup
Method
Add vodka, coffee liqueur, simple syrup, and a fresh, hot shot of espresso to a shaker with ice — the crema from fresh espresso is what builds the froth, so don't use stale or cold coffee. Shake hard until a thick froth forms. Double strain into a chilled cocktail glass. Garnish with three coffee beans.
Created circa 1983 by Dick Bradsell at Soho Brasserie, London. Originally served on rocks as "Vodka Espresso"; renamed "Espresso Martini" in 1997 when reformulated with coffee liqueur and served straight-up in a martini glass. Per Difford's Guide #725 and IBA's The New Era list. Notes: Year disputed—Bradsell's daughter dates creation to 1985 based on Absolute Beginners filming in Soho (1986); original customer identity unknown.
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