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Discover its history, the official recipe, the right measurements, mistakes to avoid, easy variations, and a complete FAQ to nail this coffee cocktail just like at the bar.
- VODKA 50 ml
- single-origin espresso 30 ml
- coffee liqueur 30 ml
- Sugar syrup 10 ml
- coffee beans 3
- Difficulty 3/5
- Preparation time 2 min
The ingredients and their role
Espresso (or very strong coffee)
This is the heart of the cocktail: it brings the flavor, the elegant bitterness, the roasted notes, and helps build the foam (through shaking). The more intense and aromatic your coffee, the more “wow” your cocktail becomes.
Vodka
It acts as the “engine”: it’s the spirit that gives structure and strength, without stealing the spotlight from the coffee. Ideally, use a fairly neutral vodka so the espresso can shine.
Coffee liqueur (Kahlúa-style or similar)
This is the indulgent, rounded side. It brings that “coffee sugar” sweetness, a softer texture, and a caramel/chocolate-tinged coffee flavor depending on the brand. It’s often the bridge between the espresso’s bitterness and the vodka.
Sugar syrup
This one acts as the referee: it balances out the coffee’s bitterness and helps stabilize the mouthfeel a bit. Too much = a heavy cocktail. Not enough = a cocktail that’s too dry (unless that’s your thing). It’s the “fine-tuning” ingredient.
Ice (yes, it’s an ingredient)
It’s not just there to look nice: it chills the drink fast and controls dilution. Plenty of ice = quick cooling = cleaner foam. Not enough = sad dilution and a limp texture.
3 coffee beans (garnish)
This is the visual signature. It adds a little aroma to the nose and instantly makes it look like a “pro cocktail.”
Presentation and tasting tips
- Glass: ideally a cocktail glass (martini glass) or a coupe.
- The detail that changes everything: a well-chilled glass (fill it with ice + water while you shake, then empty it right before serving).
- Finish: a fine, even foam on top, then 3 coffee beans in the center.
A little styling tip: when pouring, do it slowly and cleanly — the foam settles better and you get a neat result.
When to drink it?
Perfect after a meal (a liquid dessert) or at the start of the evening if you want a chic cocktail that “wakes you up.”
How to enjoy it?
Start by smelling it: the nose already accounts for half the pleasure (coffee + sugar + roast). Then take small sips: you’ll notice the contrast between the soft foam and the well-chilled cocktail underneath.
What to pair it with?
Perfect with:
- a square of dark chocolate
- plain shortbread-style biscuits
- or a not-too-sweet dessert (otherwise it quickly becomes “too much”).
Temperature & timing
The Espresso Martini is best served very cold, right after preparation. If you let it sit, the foam collapses and the aromas change.
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Essential tools
Tin on Tin Koriko®
Calabrese Jigger ML/OZ
COCKTAIL STRAINER HAWTHORN
COCO™ STRAINER PREMIUM MESH CONE
COUPE NUDE SAVAGE 22CL
Preparation steps (with measurements)
Measurements for 1 glass:
- Chill the glass
Fill your cocktail glass with ice cubes + a bit of water while you prepare the rest. (A well-chilled glass = a more stable foam and a more “pro” cocktail.)
- Prepare the espresso
Pull 1 espresso (25–30 ml), nice and strong. Let it sit for 1 to 2 minutes so it cools down a little (otherwise you’ll melt the ice too fast and dilute the cocktail).
- Fill the shaker with ice
Add a good amount of ice cubes to the shaker: the goal is to chill fast, not drown the cocktail.
- Add the ingredients (measurements)
Pour in 50 ml of vodka, 30 ml of coffee liqueur, 10 ml of sugar syrup, then the espresso into the shaker.
- Shake hard (the key moment)
Shake vigorously for 10 to 15 seconds. This is what creates the fine foam and gives it that “bar” texture.
- Empty the glass and strain
Discard the water and ice from the glass. Strain the cocktail into the glass. If you can, do a double strain (strainer + fine sieve) for a cleaner texture.
- Finish and serve
Place 3 coffee beans in the center of the foam, and serve immediately (it’s best very cold, right after preparation).
The history of the Espresso Martini
The Espresso Martini is the cocktail that managed something pretty wild: bringing the world of coffee and the world of the bar together in one ultra-chic glass, without overcomplicating things. And contrary to what many people think, it doesn’t come from the United States.
Its birthplace is generally traced to London, in the Soho neighborhood, in the mid-1980s. The most commonly told (and most credible) story is about a customer who wanted a drink that was both “energizing” and “effective.” The result: a simple, effective, instant mix — vodka + coffee + coffee liqueur + a bit of sugar, all shaken together to create that signature foam.
At first, it also circulated under other names (notably “Vodka Espresso”), before “Espresso Martini” became the standard. And here’s an important detail: it’s not called “Martini” because it resembles the classic Martini (gin/vermouth), but mainly because it’s served in a “martini-style” cocktail glass and belongs to the broader family of short, elegant cocktails served ice-cold.
Today, it’s become a modern staple: easy to love, spectacular to serve (that foam!), and perfect for anyone who wants an indulgent cocktail with real coffee character.
Fun fact
The best-known little story about the Espresso Martini is that it was born from a very simple (and very human) request: a customer supposedly walked into the bar in “I need something to wake me up… but it still has to be a real cocktail” mode. So the idea was to mix a strong espresso with vodka and a coffee liqueur, then shake it hard to get that signature foam. The result: a cocktail that feels like both “dessert” and “a boost,” and which has become a modern classic.
And the funny detail? At first, it circulated under names like “Vodka Espresso,” before “Espresso Martini” took over, mainly because it was served in that famous “martini-style” cocktail glass. Proof that sometimes a good name helps just as much as a good recipe.
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