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The Espresso Martini is a delightful hybrid drink that offers the best of both worlds: the delicious vodka kick of a traditional vodka martini combined with the caffeinated richness of an espresso drink. Like a regular martini, an espresso martini can be served in a regular V-shaped martini glass. But that’s not mandatory: An espresso martini is sometimes served in a wide U-shaped cocktail glass — and instead of the olives and dry vermouth found in a vodka martini, an espresso martini combines vodka with coffee-centric ingredients. Like a traditional martini, an espresso martini is served cold.

ingredients

Serving Size: 1 or 2

2 ounces vodka/4 ounces vodka

2 ounce vodka / 4 ounce vodka 1 ounce freshly brewed espresso / 2 ounces freshly brewed espresso

1 ounce freshly brewed espresso / 2 ounces freshly brewed espresso ½ ounce plain syrup / 1 ounce plain syrup

½ ounce plain syrup/1 ounce plain syrup ½ ounce coffee liqueur/1 ounce coffee liqueur

½ ounce coffee liqueur/1 ounce coffee liqueur 3 coffee beans (for garnish)/6 coffee beans (for garnish)

instructions

Fill a cocktail shaker with ice.

Fill a cocktail shaker with ice. Pour the ingredients into the cocktail shaker filled with ice.

Pour the ingredients into the cocktail shaker filled with ice. Shake the cocktail vigorously for 20 seconds or more.

Shake the cocktail vigorously for 20 seconds or more. After shaking, strain the contents of the cocktail shaker into a glass.

After shaking, strain the contents of the cocktail shaker into a glass. Scoop excess froth out of the cocktail shaker and pour onto the drink.

Scoop excess froth out of the cocktail shaker and pour onto the drink. Garnish with 3 coffee beans.

History of the espresso martini

The espresso martini is a much more recent drink than a traditional martini, which appeared in American bartenders’ handbooks in the late 19th century. The late Dick Bradsell, a famous British bartender, invented the espresso martini in 1983 while working at Soho Brasserie in London. Bradsell was not afraid to experiment when it came to cocktails, and he created the Espresso Martini when a customer asked him to make her an alcoholic cocktail with coffee. Bradsell’s invention, which combined vodka, sugar, coffee liqueur and a shot of espresso, was initially dubbed the “vodka espresso”. But eventually it was called Espresso Martini. Other famous cocktails Bradsell has created include Blackberry, Treacle, Russian Spring Punch, Wibble and Carol Channing (named after the actress/cabaret singer).

Things to know about espresso martinis:

1. The 3 coffee bean set above has a meaning

Depending on the drink, cocktails can be garnished with a cherry or a slice of lemon. One of the hallmarks of the espresso martini is three coffee beans on the top, and those beans serve a purpose: they represent health, wealth, and happiness. So when friends, lovers or relatives toast espresso martinis, they are celebrating these three things.

2. “Expresso” is officially a word

“Espresso” is an Italian word that can be used as the past tense of the verb “to express” (as in “expressed”) or as a noun when referring to the world-famous coffee drink. And when Italian-style caffè espresso became popular in the English-speaking world in the 20th century, those who didn’t speak Italian incorrectly called it “Expresso”. But the use of “expresso” among English speakers became so widespread that “expresso” was added to Webster’s Dictionary, which describes “expresso” as “a common variant of espresso” and gives two definitions of “expresso”: (1) “coffee brewed by forcing hot water through finely ground, dark roast coffee beans” and (2) “a cup of espresso”. Everyone who orders an “Expresso Martini” in a bar or restaurant receives the Webster’s Dictionary seal of approval.

3. Tips to improve your espresso martinis

There are a variety of ways to make an espresso martini excellent rather than just good or fair, and one of them is to make it frothy. To ensure that an espresso martini is as frothy as possible, several steps can be taken. First of all, only use freshly brewed espresso, which ensures that you can work with an above-average foam. Secondly, use lots of ice in the cocktail shaker and be sure to shake the contents well – the more aggressive the shaking, the more foam will be produced. Third, after pouring the cocktail, be sure to scoop up the froth that remains in the shaker and pour it onto the espresso martini.

Another thing that enhances the flavor of an espresso martini is using a quality vodka. Smirnoff No. 21 is a popular option for espresso martinis.

The quality of the espresso is also important for the taste of an espresso martini. If a seasoned barista really swears by a particular type of espresso, it can work just as well in an espresso martini as it does in traditional coffee beverages. The quality of the sugar can also enhance the flavor of an espresso martini, although the amount of sweetness can be a matter of individual taste.

2020 marks the 37th anniversary of the espresso martini, which is even more popular today than it was in the 1980s. And what started out as a London classic is now loved around the world.

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Let’s talk about how to make an espresso martini at home. This easy espresso martini recipe is a bold and sweet cocktail with a frothy top that’s an absolute crowd pleaser! The perfect after-dinner drink made from a few simple ingredients and garnished with coffee beans. Simple, light and delicious! Vegan and gluten free.

The best espresso martini recipe

If you’re a coffee lover like us and have never tried an espresso martini, you absolutely MUST! It is rich, powerful, slightly bitter and sweet, but perfectly balanced in taste.

Created in London in the 1980s, it quickly gained popularity and is now considered a classic cocktail that you’ll find in cocktail bars everywhere.

We love making them before a night out on the town or after dinner when we have friends over. They look super impressive with the dense and creamy foam, but are literally SO easy to make.

I’m talking three ingredients, all equal parts simple.

YES SIR. So easy.

There are many variations on the espresso martini, but we love the simplicity and balance of flavors in this 1:1:1 ratio.

When it comes to the holidays, one of our favorite variations is this Eggnog Espresso Martini. Made in the same ratio but with eggnog, spices and rum instead of vodka. SO GOOD.

Fun fact: A classic espresso martini was the first proper cocktail I learned to make at home, and what I would call an introduction to my love of home bartending.

Why you will love this cocktail

It is:

Bold & sweet

Well balanced

Impressive

Easy to do

A coffee lover’s dream

Perfect for the holidays or happy hour at home

A delicious after-dinner drink

Absolutely adorable!

ingredients and substitutes

Have you ever wondered what alcohol is in an espresso martini?

Well, the ingredients are actually pretty basic, but there are a few substitutions that can be made that I’ll share below!

What is an espresso martini made of?

Vodka – Vodka is the traditional spirit used in espresso martinis. However, there are variations that use rum, mezcal, tequila, or gin.

Vodka is the traditional spirit used in espresso martinis. However, there are variations that use rum, mezcal, tequila, or gin. Espresso – Real, hot espresso is the best coffee for espresso martinis. But if you don’t have access to an espresso machine, there are other options! You can use extra strong hot coffee, cold brew concentrate or even a quality instant coffee. Some people might give me a hard time to give you the green light to use instant coffee, but we’ve done it many times and the result is still delicious! (& I doubt anyone would notice unless you tell them 🤫)

Real, hot espresso is the best coffee for espresso martinis. But if you don’t have access to an espresso machine, there are other options! You can use hot coffee, cold brew concentrate or even a quality instant coffee. Some people might give me a hard time to give you the green light to use instant coffee, but we’ve done it many times and the result is still delicious! (& I doubt anyone would notice unless you tell them 🤫) Kahlua – Kahlua is our favorite coffee liqueur for making espresso martinis because of the coffee flavor density and sweetness. Other espresso martinis recipes may call for less coffee liquor and additional simple syrup, but I love the simplicity and flavor of all the sweetness that comes from the liquor itself. Tia Maria is a slightly less sweet coffee liqueur alternative to Kahlua.

Can you make an espresso martini without espresso?

I say yes!

Many people have different opinions about this. But in my experience, you can make an espresso martini without espresso. Extra strong coffee, cold brew concentrate, instant coffee or instant espresso will work.

Some people might think that using instant coffee isn’t okay, but I believe when it comes to home cooking and bartending, sometimes you just have to work with what you have.

Now if you order an espresso martini at a bar I wouldn’t expect them to make it with anything but espresso, but if you make one at home it’s a whole different story.

And honestly, if I had a choice, I would choose instant coffee over coffee because you can make it stronger, which better mimics the strong and bitter taste of espresso.

We love this premium organic brand of instant coffee if you’re curious what we would use.

Should you use hot or cold espresso?

Again, this is a subject of differing opinions, but in my experience, hot espresso or hot coffee makes the best espresso martini.

I think it has something to do with the oils in the coffee beans and the crema you see in fresh espresso that helps create the creamy froth on the martini.

But if you only have cold brew or room temperature coffee it works too, you might just have less foam than when using hot espresso.

However, it’s important to add the hot espresso last when you use it, so you don’t melt all the ice while you measure and pour the other ingredients.

How to make a perfect espresso martini at home

Making a good espresso martini at home really is that easy!

Here is the step-by-step guide:

Gather your ingredients. Prepare your espresso or coffee, measure out the vodka and Kahlua, and pour plenty of ice into a cocktail shaker.

Prepare your espresso or coffee, measure out the vodka and Kahlua, and pour plenty of ice into a cocktail shaker. Pour ingredients into cocktail shaker. Pour vodka, Kahlua, and hot espresso or coffee over the ice in your cocktail shaker, making sure to add the hot espresso last so the ice doesn’t melt right away.

Pour vodka, Kahlua, and hot espresso or coffee over the ice in your cocktail shaker, making sure to add the hot espresso last so the ice doesn’t melt right away. shake it up! Close the cocktail shaker and shake vigorously for 15-30 seconds. Aerating the cocktail properly will help build the foam on your finished drink, so use some muscle!

Close the cocktail shaker and shake vigorously for 15-30 seconds. Aerating the cocktail properly will help build the foam on your finished drink, so use some muscle! Strain into a glass. Strain into a glass (chilled if desired) and enjoy!

What bar tools do you need?

These are the tools you will need to prepare this cocktail:

If you don’t have a cocktail shaker or strainer, check out this article for some great missing-parts solutions for the home mixologist.

Espresso martini set

The classic garnish on an espresso martini is three coffee beans. It is said that they represent health, wealth and happiness.

How to make a frothy espresso martini

Here are a few key tips for getting that nice layer of foam on your martini:

Start with hot espresso or hot coffee.

Use the right ratio of ingredients. The sugar in the Kahlua combined with the crema from the coffee helps build the foam on top. If your ingredients are too diluted, the martini won’t have as nice a foam.

The sugar in the Kahlua combined with the crema from the coffee helps build the foam on top. If your ingredients are too diluted, the martini won’t have as nice a foam. Shake shake shake! Shaking and aerating the martini properly is an important step in building the froth for this drink – 15-30 seconds of vigorous shaking should be enough.

Shaking and aerating the martini properly is an important step in building the froth for this drink – 15-30 seconds of vigorous shaking should be enough. Be sure to water right after shaking. Once you’ve finished shaking, strain the cocktail into glasses so the foam doesn’t have time to break down. If making 2 cocktails at the same time, divide about half of the cocktail into each glass and finish both with the rest as most of the froth will come out last.

When to serve an espresso martini

This delicious coffee cocktail would be perfectly served as:

A drink after dinner

Happy hour drink

holiday cocktail

A party starter

Brunch drink on the weekend!

Love that espresso martini? Try these other NK cocktail recipes!

If you enjoyed this recipe, we would appreciate it if you take 5 seconds to rate and review it below. It’s also very helpful to me and other readers if you share any changes you’ve made to the recipe. Thank you for sharing your kitchen with NK 🙏🏼 We are so thankful that you are here!

One of the few substitute martinis worthy of the name, the espresso-style is perfection in the glass; Simple, energizing and utterly delicious, it’s just as good after dinner as a short, spicy pick-me-up before heading into the evening. Perfect if you want to make it until midnight on New Year’s Eve.

the coffee

Espresso martini from New York bartender Meaghan Dorman. Photo: Felicity Cloake for The Warden

As the name suggests, an espresso martini is meant to be made with espresso coffee, although I have high hopes for the recipe from a blog called I Need Coffee, which proclaims, “Instant coffee is a great choice when you’re in a hurry or want to save some time”. But even “powdered espresso” can’t compare to the real thing — like the cold-brew coffee suggested by New York bartender Meaghan Dorman, it tastes bland by comparison. If you don’t have a machine or coffee bar within a spill-safe distance, I’d recommend using a stovetop moka pot instead, or charging your coffee maker within an inch of its lifespan.

The recipe in Difford’s Guide’s 365 Days of Cocktails states that the espresso must be “freshly made and hot,” while Nigella Lawson advises readers of her Christmas book that it should be made the night before, “so it’s really cold, if possible.” is chilled before you start”. I always find that coffee tastes better fresh—and in any case, if shaken with enough ice, it doesn’t need to be chilled first, although in their book Morito, Samuel and Samantha Clark advise, “It’s important that you drink the coffee.” add last when mixing the drink because if you add it first it will melt the ice and dilute the drink”.

Version by Chris Arnold. Photo: Felicity Cloake for The Warden

The Liqueur

Many recipes use a coffee liqueur as a sweetener, although this is not mandatory; Chris Arnold, the recipe author on the I Need Coffee blog, forgoes it entirely as he “prefers the real coffee to provide that flavor element,” but without it the drink is a bit harsh.

Kahlua is the most popular choice here, but testers prefer Tia Maria’s less-sweet flavor, though feel free to substitute your favorite coffee liqueur.

The sugar

Diffords are the only ones that add additional sweetener to the shaker in the form of simple syrup. It’s a richer, more balanced drink than the very reputable version in Dale DeGroff’s book The Craft of the Cocktail, but I think I’d prefer to adjust the flavor with liquor rather than complicate things with another ingredient.

The extras

Nigella Lawson style… Photo: Felicity Cloake for the Guardian

The Clarks add Pedro Ximénez sherry to their espresso martini to give it a sweet, rosy quality. Testers prefer Dorman’s rather sickly vanilla liqueur or Darren West’s Baileys and Sambuca, although in a classic version it definitely gilds the lily. The same goes for Dorman’s Double Cream, unless you’re serving it as a custard — if you’d like it a little richer, I’d suggest a sip of Lawson’s Toffee Vodka.

The method

Lawson, who prepares a large pitcher for a brunch party, and Arnold, who prefers to stir “mainly because it’s less work,” both forgo the shaker, but if you want a decently chilled drink and that all-important crema on top, then you have to Smash your cocktail with plenty of ice for at least 20 seconds.

The garnish

Coffee beans are the most popular choice, although Arnold prefers lemon zest and Dorman cocoa powder, neither of which provide the extra caffeine boost needed. If you do this, do it right.

The perfect espresso martini

Perfect espresso martini by Felicity Cloake

per drink

handful of ice cream

25ml vodka

35ml Tia Maria or other coffee liqueur

35ml fresh espresso

Coffee beans for garnish

Chill martini glasses in the freezer for at least 20 minutes before serving.

Pour the ice into a cocktail shaker, followed by the vodka, liqueur and finally the coffee. Taste and add some more liquor if you like it sweeter. Shake vigorously for 20 seconds.

Strain into chilled glasses and top up with coffee beans. Serve immediately.

The espresso martini cocktail was created by Dick Bradsell for a customer who reportedly asked for something to “wake her up and f*** her,” hence the combination of vodka and strong espresso coffee.

Our rating: 4.5

Difficulty: medium

Character: Refreshing

Occasions: after-dinner evening

Preparation time: 5 minutes

Simply combine Tito’s Handmade Vodka and dry vermouth in a chilled glass. For your martini, combine all the ingredients in a mixing glass and strain into a chilled glass. Arrange the three olives on a plate with a lemon wedge.

What’s the best vodka for dirty martinis? Beluga Noble Russian Vodka, also known as Noble Russian Vodka, is a Russian liqueur. The Isle of Wight Distillery makes Mermaid Salt Vodka. air vodka. air vodka. U’Luvka Vodka. U’Luvka. The Russian Standard Platinum is the highest level of Russian government regulation.

Is Tito’s vodka good for a dirty martini? What makes a dirty martini different? Tito’s Vodka is the best choice for a martini; We start with three ounces. I recommend adding about an ounce of olive oil to the soup.

Is Tito’s a good vodka? Almost every liquor store and backbar in the world has them for sale. Vodka brands like Absolut, Ketel One, Van Gogh and Tito’s are among the most popular on the market. There are some premium brands in this category, but they are also reasonably priced.

How do you make Tito’s martini? Simply combine Tito’s handcrafted vodka and dry vermouth with ice to create a delicious cocktail. Pour the contents of a chilled martini glass into a mixing glass or pitcher. Then put three olives on the sauce.

What is Tito’s dirty martini? Shake the Vermouth and Tito’s Dry Vermouth in a cocktail glass with ice to get it going. Pour the olive juice into a chilled martini glass and shake or stir. Place a slice of lemon or a slice of green olive on the rocks. Tito’s Handmade Vodka sponsored the event.

Which drinks to prepare with Titos? 2 fresh strawberries. leaf of mint. basil leaf. Tito’s Handmade Vodka has a two ounce capacity. /4 oz simple syrup. Canned Fresh Lime Juice is 4 oz. The package contains two ounces of St. Germain liqueur.

What’s in a Tito Martini? Tito’s Handmade Vodka is available in 1 oz bottles. /2 oz dry vermouth. /2 ounces of olive juice.

Is gin or vodka better for a dirty martini? Since the classic martini was originally made with gin, if you’re looking for a traditional martini, go for gin. “Gin is a plant made from a variety of botanical ingredients, and each brand has its own distinctive flavor.” If the strong gin flavor doesn’t convince you, try making a martini with vodka.

What Makes a Vodka Martini Dirty? However, adding olive juice to the drink gives the drink a cloudy appearance and an intriguing twist that challenges pure flavor but still tastes great. For this reason, the martini is referred to as a dirty martini. To make a vodka martini, simply add ice.

Is Absolut Vodka good for martinis? Why is Absolut Vodka the best martini? It’s exactly 42 degrees when Absolute Elyx arrives. This vodka contains only 3% alcohol by volume, making it an excellent mixer for martinis. It is characterized by its powerful flavor combination of refined grains and dark colors.

What goes well with Tito’s vodka? If you want to add a little sweetness to your vodka potion but don’t want to overload it with sugar, a freshly squeezed grapefruit juice is the way to go. Ginger ale. cranberry juice. pineapple juice. Orange juice.

Why is Tito’s better than other vodkas? Although most vodkas are distilled using column stills, Tito’s claims to be “handmade” and uses old-fashioned stills to create its vodka, a process that’s less efficient and more labor-intensive and often reserved for rum or whiskey making.

Is Tito’s Overrated? Tito’s Vodka is the most overrated spirit I can imagine, but I don’t like being a hater. Have you ever tasted it neat compared to similarly priced vodkas? The taste of the product is terrible. It is extremely popular due to its excellent marketing department.

A liquid form of a tiramisu dessert, the espresso martini is the ultimate pick-me-up cocktail – a stronger, less heavy version of the White Russian.

It’s such a classic, it feels like it’s always been there. However, it was not established until 1983. According to legendary bartender Dick Bradsell, when he was working at London’s Soho Brasserie, a famous (unnamed) model walked in and asked him for a drink to “wake me up”.

Espresso martini: the story

There was a coffee machine next to the bar, so Bradsell mixed a shot of espresso with vodka – the most popular spirit at the time – along with coffee liqueurs Tia Maria (£20.29, Amazon UK) and Kaluha (£15.50, Amazon UK). and a dash of sugar syrup. He served it on the rocks in an old-fashioned glass and called it vodka espresso.

A decade later, vodka was still popular in the 1990s, but the fashion was for straight forward cocktails served in a v-shaped martini glass. Regardless of whether they contained vermouth and either gin or vodka (the classic combination), any drink so served was referred to as a “martini,” so Bradsell renamed his cocktail the espresso martini to keep up with the trend.

Not long after, in 1998, Bradsell was mixing drinks at the Pharmacy Bar in London’s Notting Hill, and his cocktail earned a different nickname – Pharmaceutical Stimulant – this version was again served over ice, but with more vodka and less coffee liqueur.

Today, the espresso martini is the most common iteration of Bradsell’s creation, and bartenders around the world have since added their own twists. Most commonly, the sugar syrup is removed for a stronger coffee flavor, or a simple version is made with equal parts coffee, vodka, and liquor. Other tweaks include adding a pinch of salt, replacing the vodka with rum, or the coffee liqueur with a different flavor.

The coffee liqueur

While Bradsell’s first cocktail used a mix of Kaluha and (the less sweet) Tia Maria, both of which are widely available, there are now a range of boutique coffee liqueurs that are arguably better suited, particularly for those with less of a sweet tooth.

Declan McGurk of Boatyard Distillery, vice-president of the UK Bartenders Guild and former director of bars at The Savoy Hotel in London, recommends Cross Brew from Scotland (£25.75, The Whiskey Exchange) for its “firm, robust” coffee taste on our taste test Climpson & Sons Midnight Oil of London (£21.95, The Whiskey Exchange) is short on cold brew liqueurs from Dorset’s Conker (£28.28, The Whiskey Exchange) and Mr Black of Australia (£29.75, The Whiskey Exchange). surpassed.

The espresso

Whatever coffee liqueur you choose, what is not optional is the espresso. Yes, it seems bizarre to pour a shot of hot coffee into a cocktail shaker with ice, but it’s the only way you can guarantee the thick crema (rich foam) on top of the drink that’s the sign of a good espresso, and a good one espresso martini

Of course, your cocktail also tastes great with cold-brewed coffee from a good roaster – never instant! – but it won’t be quite as authentic, smooth and fresh. Even the creamy, frothy, Guinness-like head doesn’t provide a solid base for the three coffee beans traditionally used as a garnish

Don’t worry, you won’t get a warm cocktail with hot espresso. Just make sure you put the shot in your shaker last, after the vodka and coffee liqueur. The ice (use a large block to avoid dilution) ensures your cocktail is at the perfect serving temperature.

The vodka

And just as important as the right coffee, choosing the right vodka is crucial to the ultimate espresso martini.

McGurk recommends a wheat vodka for its “sweeter flavor profile and oily texture.” In our taste test, West Dorset’s Black Cow distilled from whey produces a uniquely creamy, chocolaty hit – perfect for an espresso martini. Closely followed by the spicy and caramel-tinged mixed-grain vodka of Konik’s Tail, the fruity barley richness of Kalak and Mason’s Yorkshire espresso vodka, infused with coffee beans.

How to make an espresso martini glass martini

Garnish Three coffee beans in the shape of a flower on the foam

Preparation Pour espresso, liqueur and vodka into a cocktail shaker with a large block of ice (not crushed ice) and shake cold. Then strain into a chilled glass.

45ml vodka

30 ml freshly prepared hot espresso

20 ml coffee liqueur

(5ml sugar syrup optional, to taste)

Best vodkas for an espresso martini

Beluga premium vodka

Distilled in Siberia from malted barley, this is crisp, peppery and fresh beyond creamy, lightly flavored with honey and extracts of oats and milk thistle. A classic, warming vodka with a weighty mouthfeel and floral finish, ideal for any martini. Alc 40%

Black cow vodka

The first vodka to be made entirely from the whey left over after the curds from the milk of grass-fed cows have been processed into Jason Barber’s award-winning 1833 cheddar on his West Dorset farm. It has a deliciously smooth and – yes – creamy mouthfeel, with white chocolate richness and background notes of pepper. Ideal for those with gluten intolerance and perfect in an espresso martini. Excellent value for money. Alc 40%

Boatyard vodka

An unfiltered Irish wheat vodka that can trace the grain used in each bottle back to the field where it was harvested. Rich vanilla pastry notes, banana sweetness and gentle white pepper spiciness on a smooth but fresh palate that will appeal to Irish whiskey lovers. Alc 41%

Jeptha Creed Vodka

Made in Kentucky from a mash of heirloom red kernel corn called Bloody Butcher, this has real vanilla, Bakewell tart and banana sweetness on the nose and palate. A smooth vodka for bourbon lovers. Alc 40%

Kalak single malt vodka

Four times pot distilled from Irish barley malted in West Cork for a very distinctive flavor and an ultra-smooth, creamy palate. Flavors and aromas of chocolate croissants, fruitcake and spiced biscuits and a long oily mouthfeel. Another for whiskey lovers to sip and savor or enjoy in a rich espresso martini. Alc 40%

Ketel One Vodka

From the distillery of the Nolet family in Holland, founded in 1681 and now run by the 10th generation. It’s a well-priced wheat vodka – mostly column still spirit with a small amount of pot still spirit, resulting in a clean, fresh citrus and herbal flavor. Great for mixing. Alc 40%

Konik’s Tail Vodka

Named after the wild ponies that graze in the spelled, rye and wheat fields from which this little Polish vodka is made. Wonderfully soft with warming bonfire toffee tones, crème caramel and a pronounced peppery spiciness. A complex and characterful spirit, delicious on its own or in an espresso martini. Alc 40%

Mason’s espresso vodka

Yorkshire distiller Masons makes this smooth vodka infused with coffee beans from El Salvador. Freshly roasted coffee flavors – bitter and smooth – with hints of dark chocolate and coffee cream, then a crisp, clean palate. Selects the coffee flavor when you want your espresso martini to really pack a punch. Alc 40%

Related Content

Van Gogh espresso vodka

35% alcohol by volume / 70 proof

Our Van Gogh espresso vodka is made with only the finest Colombian beans, giving this premium vodka a bittersweet coffee flavor. With just a hint of citrus and a silky cocoa finish, Van Gogh Espresso is the perfect blank canvas for any coffee-inspired creation.

Vodka reviews

Stop by today to learn more or give us a call at 585-377-1860. You can also email us through our website. Thank you for making Lisa’s Liquor Barn the best place to shop for wine and liquor in Rochester!

If you’re looking for an after-dinner pick-me-up, the Espresso Martini is here to rouse you with its boozy magical powers. The cocktail has fueled outings and late nights since its debut in the 1980s.

The now classic drink was invented by British bartender Dick Bradsell at Fred’s Club in London. Legend has it that a “supermodel” asked for a drink that would “wake me up and f*** me” at the same time. Bradsell followed suit, mixing vodka with espresso and coffee liqueur, and the espresso martini was born.

If you have an espresso machine, you can pull a shot and pop it in the freezer to chill quickly. This keeps the hot liquid from melting the ice and diluting the drink too much. If you don’t have an espresso machine, using cold brew concentrate is an easy trick. The strongly flavored coffee goes well with fresh espresso and keeps the temperature just right.

The espresso is joined by coffee liqueur, usually Kahlúa, which adds another rich coffee note to the cocktail. Shake it all together and you have a surprisingly balanced caffeinated drink with just the right balance of alcohol, coffee and sugar. Garnish with a few coffee beans and it’s perfect.

Try an espresso martini on your next night out, or order one for brunch if a Bloody Mary won’t do. You don’t have to be Kate Moss to enjoy its two-pronged appeal.

Martin Hudák, co-founder of Sydney bar Maybe Sammy and coffee ambassador for Mr Black Coffee Liqueur, is the only person we would ask to teach us how to make the best espresso martini. Listen up, because this could completely change your cocktail game.

“The biggest problem with the espresso martini around the world is that people always think it’s that sweet, gooey, gooey after-dinner drink. It’s a shame, but the reason most espresso martinis are too sweet and gooey is because the coffee was poorly brewed in the ’80s,” says Martin.

“Back when the espresso martini was born, coffee was often over-roasted, making it very bitter, burnt and dark. Because the quality of the raw ingredient wasn’t that good, they had to mask those flavors by adding lots of sugar. Today we are fortunate to live in a world where the quality of coffee is higher and we no longer need to mask those flavors.”

Martin would know, he’s been making coffee cocktails for 12 years and has won a title at the World Coffee Championships just for his ability to scour the world of mixed drinks and caffeine.

How to master the espresso martini

1. THE FRESHER THE COFFEE, THE FOOTHER THE COCKTAIL

Martin recommends starting by getting to know your coffee as you would when blending it with whiskey, mezcal, or wines. Try the coffee as an espresso or, if you prepare it at home and don’t have a machine, as a cold brew or filter coffee. Taste it and see if it’s not too aggressive, burnt or bitter.

Martin’s favorite espresso martini is made with just two ingredients in a 2:1 ratio of 60ml Mr Black to 30ml fresh espresso. “I know if I’m using two very good quality ingredients, our house roasted espresso and Mr Black, I don’t need to add anything,” he says.

Maybe Sammy has been using this recipe for over two years, but they recently changed it to something more conventional to suit their guests. The mod is a spoonful of sugar and a little extra vodka to increase ABV.

Fresh coffee is also key to the frothy cloud that sits on top of every good espresso martini. “I’m a big believer in coffee that’s as fresh as possible, and the fresher the coffee means the better the froth on your drink will be,” says Martin.

At Maybe Sammy, the team always uses fresh hot espresso – they make a shot specifically for each espresso martini ordered, so there’s always plenty of foam. “You have to be very quick and smart when working with hot coffee,” says Martin, “because you don’t want to dilute your ice cream too much by adding a hot ingredient. We use as much ice as possible and pre-chill the shaker. We shake our espresso martinis in a Boston shaker, so can after can, because it’s a larger container and you get more air and therefore more foam.

“Add everything else first and the hot coffee last so you don’t create unnecessary dilution and water. Of course, you can leave the coffee on the side for an hour, two hours, or six hours, but you won’t get that froth, so you have to shake extra hard.”

2. SWEETEN YOUR ESPRESSO MARTINI

Coffee liqueur is the main sweetener in an espresso martini and many recipes use this just to balance the coffee’s natural bitterness. Martin and the team at Maybe Sammy use Mr Black Coffee Liqueur, an Australian product made in Gosford, north of Sydney. Its main focus is the coffee used, Arabica beans from Papua New Guinea, Kenya and Colombia, making it a much drier, coffee-rich liqueur than any other on the market.

“If you want an unsweetened espresso martini with a lower alcohol content, use my 2:1 recipe with liqueur and fresh coffee,” says Martin.

If you need extra sweetness in the drink, start with a teaspoon of sugar in your espresso martini and go from there. Martin recommends using either a 2:1 sugar syrup that you can buy, such as B. Monin, or take a spoonful of refined sugar and dilute it in the hot espresso coffee by simply stirring it. Add this to your can with 20ml vodka, 40ml Mr Black Coffee Liqueur and ice and shake.

“If it’s too sweet just remove the sugar, if it’s not enough just add more sugar. It’s a nice game because it’s a very simple drink, but you can do it very badly or very well depending on your ratio,” he says.

3. ICE IS IMPORTANT

All cocktails need good ice. The espresso martini needs extra good because of the hot coffee element. If you buy cheap ice cream at the grocery store or gas station — small, tubular, and with a hole in the middle — it will break and thin out in the shaker much quicker than quality ice cream. “The thinning gets so bad,” Martin warns.

If you’re making this at home, buy some silicone molds instead and make larger, sturdier chunks of ice to shake.

4. BASIC SPIRITS – VODKA OR A TWIST?

Vodka is the obvious choice, it’s the classic recipe and really lets the coffee shine. But if you want to experiment, Martin has this to say:

“If you want to add another dimension to the espresso martini, I love working with dark spirits like dark rum, cognac and whiskey. These work perfectly with the coffee. Gin and tequila are honestly a lot harder to work with as they are very, very flavorful and floral, but I’ve tried some lovely tequila espresso martinis using agave syrup instead of regular sugar syrup and it can work, you just have to do it around finding the right balance, but again I’ve found that darker spirits work better if you don’t want to use vodka.”

5. GLASSWARE – V-SHAPED, COUPE OR ROCKS

Originally known as the vodka espresso, the espresso martini was served over ice. “Sometimes when it’s summer here I make myself an espresso martini on the rocks and I really like it, it’s like a hard iced coffee,” says Martin.

However, for the authentic look, a coupe or rounded martini glass is your best bet as the foam looks much better. “The classic V-shaped martini glass has such a wide top that the froth can get pretty thin. I prefer coupes for this drink.”

MARTINS ESPRESSO MARTINI

Glass: coupe, chilled in freezer before use.

Garnish: 3 coffee beans

Preparation: Pre-chill your shaker by filling it with ice. Now make your espresso. Discard the ice from the shaker and pour in your vodka, coffee liqueur and sugar. Top up with fresh ice and add espresso. SHAKE vigorously to create the foamy head, then strain into your chilled coupe. Garnish.

20ml vodka

40ml Mr Black coffee liqueur

30 ml fresh espresso

1 tablespoon sugar syrup 2:1

Just because a vodka is expensive doesn’t mean it’s better than a bottle that costs you $10. When bartenders create cocktail menus, they not only need to keep their costs in mind, but also select a versatile and delicious spirit—whether on ice or in a highball. So we asked 14 bartenders about their favorite vodkas. Here’s what they had to say.

“What kind of vodka I use in mixed drinks is more about my mood than anything else. Because vodka is a very flexible spirit, I find that most brands can be relatively interchangeable, each adding their own subtle touch to the same cocktail. For me, Ketel One is a great standby. It is very tasteless, but does not disappear behind other ingredients. It works just as well for a screwdriver as it does for a mule.” – Lauren Lindstrom, Nick & Stef’s Steakhouse, Los Angeles

“I like Ketel One. It’s smooth and balanced without the astringent finish of some other brands, and it still has a presence and distinct flavor. It mixes well with almost anything, but Vespers is my favorite cocktail to use it with.” — Grant Gedemer, I|O Godfrey, Chicago

“If I’m feeling inspired by Big Lebowski, Black Cow Vodka makes a great contribution to a White Russian. The texture is oily as it is made from 100 percent cow’s milk and the taste is mild and slightly sweet. The guy stays.” – Lauren Lindstrom

“It’s hard for me to think of a vodka, but this one is amazing. I always feel like I’m drinking rubbing alcohol when it comes to vodka, and it definitely isn’t. It has such a creamy mouthfeel and is super smooth. I use it in martinis and the Russa Bianca (aka White Russian) at Rossoblu and it’s wonderful.” – Brynn Smith, Sotto and Rossoblu, Los Angeles

“Boyd & Blair Potato Vodka has an incredibly clean and silky texture; it’s perfect for a classic martini. This vodka really shines in cocktails that involve simpler concoctions that don’t hide the smooth texture. I also love the fact that this vodka is made in the Pittsburgh area, my hometown.” —Johnny Swet, JIMMY at The James, New York

“Strong’s Small Batch is made in Kentucky from Kentucky ingredients and distilled five times. It’s super smooth and mild. This is my current favourite. It’s great for mixing with literally anything.” – Stacie Stewart, Whiskey Dry and MilkWood, Louisville

“My favorite brand for mixing cocktails is Sobieski Vodka. Sobieski is super smooth, very accessible and works really well with infusions. We use it in our signature cocktail, the Ousia Mule (cardamom-infused vodka, Aperol, lime and ginger beer). The price is also unbeatable for the quality. It’s more than half the price of Tito’s or Gray Goose, but just as good in quality. This allows us to offer our drinks at fair prices.” —Johnny Livanos, Ousia, New York

“North Shore Sol from North Shore Distillery just outside Chicago has been one of my favorite vodkas for a while. While not necessarily true vodka, it is as close to flavored vodka as we use. It is a spirit infused with chamomile and citrus, naturally flavored through maceration. Sol was a highlight of the opening and current menu at Spoon and Stable. It is used in the Cosmopolitan (aka Nancy’s Cosmo). North Shore was one of the first small distilleries I met when I first started bartending. It’s a couple who quit their job to take the risk of opening a distillery. They called their distillery Ethyl, which is hilarious, and [owner] Sonja Kassebaum sends us cookies to the restaurant every Christmas.” — Robb Jones, Spoon and Stable, Minneapolis, and Bellecour, Wayzata, Minnesota

“I like the balance of Effen Vodka between hard and soft. It’s not so smooth that it gets lost in cocktails. And it’s not like those vodkas that go down like gas – stomach burns. But it’s just rough enough to know it’s vodka.” — Mitchell Jamra, Marshall’s Landing, Chicago

“Vermont White is distilled from whey and has an incredibly smooth texture. It tastes kind of creamy without being super rich or syrupy. Actually, I prefer this vodka neat or on the rocks.” — Stacie Stewart

“I prefer Tito’s because it’s made in ‘Merica’ and the guy donates a bunch of his profits to help animals. It doesn’t hurt that it tastes good, too.” — Donovan LaFond, baby’s fine, Brooklyn

“Peak Spirits is a Colorado distillery that uses biodynamic practices to grow their products. Mell is their fine vodka that I use in all my bar programs. It’s made from apples and corn (Cap Rock is their high-end vodka made entirely from grapes). Both expressions are super smooth and mix well in all types of cocktails. The Mell is currently in our Salty Dog at Complice and in the Garden Herb Sour at Fundamental DTLA.” —Gaby Mlynarczyk, Complice and Fundamental-DTLA, Los Angeles

“With vodkas, a lot of the subtleties are lost in cocktails, so it’s mostly about supporting brands we’re friends with. We’re good friends with House Spirits [in Portland]. We use it in a vodka-based Paloma variation that also contains Giffard Pamplemousse, Aperol, grapefruit bitters and lime acid. As a bonus, it’s corn-based, so people who feel wheat-based vodka is affecting them can drink it without hesitation.” – Aaron Polsky, Harvard & Stone, Los Angeles

“With the rise of the small distillery in Minnesota, some great vodkas are being made locally. J. Carver vodka has a really distinct creaminess that shines through when used in cocktails. It has a wonderful aroma of vanilla and a fun pie crust that passes. I find that local distilleries try to preserve as much flavor as possible in their vodkas by avoiding over-distilling. It’s a good thing if you’re trying to compete with the big boys who are only concerned with marketing the opposite – i.e. H. ‘Distilled 10 times!’ or ‘Filtered through diamonds!’” – Robb Jones

Zubrowka Bison Grass Vodka

“Zubrowka is a Polish vodka distilled with bison grass. I like it because it’s tangy and vanilla and a bit sweet. It tastes really great in a Moscow Mule or a martini—without the olives.” — Stacie Stewart

American Star Ghost Chili Vodka

“American Star Ghost Chili Vodka is a great way to add a little spice to any cocktail that has a good amount of citrus and sweet elements. The chili flavor is slightly smoky, so if you like mezcal it can be a fun spicy flavor substitute.” — Jeremy Lake, Rosaline, West Hollywood

“The brand has two expressions: one is herbaceous and has lots of umami notes that bring balance to stirred cocktails; Together is slightly sweeter with fruitier notes. I like to use Zirkova Together in cocktails that require a syrup or sweetener because I can use less, which I always try to do with Cosme and Atla. At Cosme, for example, we have a Ukrainian mule on the menu with Together vodka because I can use a freshly squeezed ginger instead of a syrup the vodka is so flavorful.” – Yana Volfson, Cosme and Atla, New York City

Green Mark Vodka

“Green Mark is a delicious and affordable Russian vodka. With spicy undertones, it’s a versatile vodka that works well on its own or in cocktails. It’s great in martinis and for mixing with fruit to make frozen beverages, which we serve at Avenue Restaurant.” — Thierry Carrier, Avenue, Long Branch NJ

“I like working with Kalak, an Irish single malt vodka, because it has a distinct and developed character. There are hints of brioche, cocoa and lemon. When I taste it neat, chilled, on ice, or in a cocktail, I notice different flavors coming to the surface. When combined with gentian liqueur like Suze, the cocoa notes turn into milk chocolate and the malty notes are heightened. The bitterness of the gentian combines with the cocoa notes in the vodka. One of my favorite drinks to make at home with Kalak is a combination of vodka with Campari and Suze. Kalak also makes an exceptional Vodka Tonic (I really enjoy it with Fever-Tree Mediterranean Tonic or Top Note Bitter Lemon).” – Julia Momose, Oriole and Kumiko, Chicago

In Origin Story Part 1, we talked about the grading system we developed for the perfect espresso martini. There’s a simple reason for this: some espresso martinis really suck. Every bartender has his or her way of making one. Some of them are good… most of them are bad. We have developed a rigorous grading system that rates espresso martinis on a scale out of ten. This allowed us to spread the gospel of good martinis and shame those who made bad ones.

There are several factors that need to be considered. Taste, color, viscosity and smell are the most obvious and important. However, there are many other espresso martini-specific factors to consider as well: foam, bean count, and overall presentation. Additional points can be gained or lost for wild ingredients.

One last consideration: A good Tini has that it factor. What is that special “flair” added to the drink that really makes it stand out? Does your espresso martini have the X factor? Fortunately, here at NuRange Coffee we have created a section for you to follow. When all of these conditions are met, you have a ten in your hand. If not, you have a dud. Do it better. be better