Espresso Martini

The Espresso Martini is one of the defining cocktails of the last forty years, and it still ranks among the bestselling classics at the world’s top bars. The late London bartender Dick Bradsell created it in the 1980s. As the story goes, a well-known model walked up to his bar and asked for a drink that would wake her up and then, in considerably less polite terms, knock her back down. Bradsell reached for vodka, fresh espresso, coffee liqueur and a little sugar, and a modern classic was born.

It was not always called an Espresso Martini. Bradsell first served it as the Vodka Espresso and later as the Pharmaceutical Stimulant before the martini name stuck in the 1990s, when anything served in a V-shaped glass was fair game. Whatever you call it, the formula has barely changed: a rich, bittersweet coffee cocktail with a clean vodka backbone and a thick, velvety crema on top.

The foam is the signature. Freshly pulled espresso carries natural oils that whip into a dense tan head when the drink is shaken hard, and three coffee beans are traditionally set on top. It is equally at home as an after-dinner drink or the first round of a big night out, which is exactly what its creator had in mind.

Glass: Martini glass | Strength: Medium | Serves: 1 | Prep Time: 5 minutes

Bartenders tip: Fresh espresso is non-negotiable, since cold brew or old coffee will not foam. Let it cool for a minute so it does not melt your ice too quickly, then shake harder and longer than feels necessary. Some older bar versions add crème de cacao or a heavy pour of coffee liqueur, which makes a sweeter, more chocolatey drink. For a fall twist, try our Chai Espresso Martini.