The story of the espresso martini goes a little something like this: British bartender Dick Bradsell invented the cocktail in the 1980s when a well-known model found herself in a London club asking for a drink that would, well (to give you the G-Rated version), wake her up and still do what alcohol does! That night, the espresso martini was born. Today, the delicious cocktail is a menu standard at most martini establishments around the world.

So, what is in an espresso martini and how do you make one? It’s a fairly simple vodka-based martini, with a fresh shot of cooled espresso, coffee liqueur, simple syrup or creme de cacao, and coffee beans as a garnish.

It’s a simple martini to make, and the balance of fresh espresso, vodka, and sweetness from the liqueur makes a brilliantly balanced cocktail that's full of that wonderful espresso flavor for a Sunday brunch, a dinner drink, or a late night out. It even has a beautiful foam layer with crema on top!

Ingredients

• 2 oz of your favorite vodka - I prefer Grey Goose, Ketel One, or Ultimat
• ½ oz coffee liqueur - I recommend Mr. Black Cold Brew Coffee Liqueur, St. George Nola Coffee Liqueur, or Kahlua
• 1 oz (30 ml) espresso, cooled
• ½ oz simple sugar syrup (or ½ oz Creme de Cacao for a mocha twist on the recipe) - I recommend Tempus Fugit crème de cacao which is naturally colored with raw cacao and vanilla or Mozart Dark Chocolate Liqueur.
• 3 coffee beans as garnish

Equipment

• Espresso machine
• Cocktail shaker and strainer
• Martini or coupe glass

Directions

1. Add the vodka, coffee liqueur, crème de cacao, and espresso, after a quick chill in a freezer, to a cocktail shaker.
2. Fill the shaker with ice.
3. Shake the cocktail vigorously for 30 seconds, and then fine strain into a martini or coupe glass.
4. Garnish with three coffee beans, fanned together on the top of the drink.
5. Serve. Simple and delicious! Cheers!

Variations to the Classic Espresso Martini

As people tweak recipes to their liking, new recipes are born. Just as there is an espresso-based drink out there for everyone, there too is an espresso-based cocktail for everyone. Substitute one liqueur for another, a cordial for another, or add a quickly shaken bit of cream and you have a completely different espresso cocktail. The best part is that you can easily put your personal touch on these cocktails, and they are all simple to create!

A couple of things you want to have around are measuring tools and heavy whipping cream. Want something wild, like a White Chocolate Raspberry Latte Martini? Piece of cake. Just substitute a few things in the Classic Espresso Martini recipe, and vigorously shake an ounce of cream in a frosty cocktail shaker for 30 seconds and you have the perfect creamy cold-frothed milk. Feel free to get crazy and garnish your drink with any number of things like chocolate shavings, cocoa powder, or chocolate rim your glass!

Here are a few of my personal variations to consider as a twist on the classic.

Chocolate Orange Espresso Martini

• Substitute the ½ oz simple syrup with Grand Marnier bitter orange liqueur and use ½ oz creme de cacao (Tempus Fugit or Mozart) instead of coffee liqueur.
• Garnish with dark chocolate shavings and a twisted orange peel, or a dried orange slice.

Cappuccino Martini

• Substitute ½ oz simple syrup with ½ oz Bailey’s Irish Cream.
• While the martini shaker is cold and frosted, add approximately 1 oz heavy whipping cream to the shaker with Bailey's Irish Cream, and shake vigorously for at least 30 seconds.
• Float the cream on top of the martini.
• Garnish with chocolate shavings.

Hazelnut Cappuccino Martini

• Substitute ½ oz Frangelico hazelnut liqueur for ½ oz simple syrup.
• While the martini shaker is cold and frosted, add approximately 1 oz heavy whipping cream to the shaker and shake vigorously for at least 30 seconds.
• Float the cream on top of the martini.
• Garnish with chocolate shavings.

Vanilla Latte Martini

• Substitute 2 oz vanilla vodka for your favorite unflavored vodka, and substitute ½ oz Baileys Irish Cream instead of using simple syrup.
• While the martini shaker is cold and frosted, add approximately 1-2 oz heavy whipping cream to the shaker along with fresh vanilla bean paste and Bailey’s Irish Cream, and vigorously for at least 30 seconds.
• Float the cream on top of the martini.
• Garnish with the empty, scraped vanilla bean pod.

Caramel Macchiato Martini

• Substitute ½ oz Kahlua Caramel or Salted Caramel Liqueur for the simple syrup, and add ¼ oz Bailey’s Irish Cream and ¼ oz Kahlua, rather than ½ oz Kahlua.
• While the martini shaker is cold and frosted, add approximately 1 oz heavy whipping cream to the shaker along with Bailey’s Irish Cream, and shake vigorously for at least 30 seconds.
• Float the cream on top of the martini.
• Garnish with flakes of sea salt.

Raspberry White Chocolate Latte Martini

• Substitute ½ oz Chambord raspberry liqueur instead of the simple syrup, and ½ oz Godiva White Chocolate liqueur for the Kahlua.
• While the martini shaker is cold and frosted, add approximately 1 oz heavy whipping cream to the shaker along with fresh vanilla bean paste and Bailey’s Irish Cream, and shake vigorously for at least 30 seconds.
• Float the cream on top of the martini.

Interested in trying espresso drinks from around the world? Check out this article!

These cocktails come from my passion for espresso and my love of mixology. I sincerely hope that you enjoy my espresso martini recipe and these tasty variations on the original. If you have any questions, please don’t hesitate to reach out to me or one of my fellow Coffee & Espresso Experts at Curated. Saluti!