- Method
- Shaken
- Glassware
- Coupe
- Ice
- No ice
- Time
- 4 min
Espresso Martini
Coffee, vodka and coffee liqueur shaken to a creamy foam. A modern classic that both wakes you up and closes dinner.
Created by Dick Bradsell
Ingredients
- 50 mlVodka
- 30 mlEspresso
- 15 mlCoffee liqueur
- 5 mlSimple syrup(optional)
- 3 piecesCoffee beans
Volume before dilution: 100 ml
Step by step
- 1
Pull the espresso and let it cool slightly.
- 2
Shake everything very hard with plenty of ice for about 15 seconds.
- 3
Double-strain into a chilled coupe.
- 4
Set the coffee beans on the foam.
GarnishThree coffee beans
Flavor profile
Story
Dick Bradsell created it in London in the 1980s; it was also known as the Vodka Espresso or Pharmaceutical Stimulant. Mexican high-altitude coffee suits it beautifully.
Technical notes
Oils and gases in freshly pulled espresso create the foam, so use it fresh. A very vigorous shake is essential for texture.
Serving
After dinner, in place of dessert.
Origin
Attributed · 1980s · London, UK
Attributed to Dick Bradsell in London.
Variations
Espresso Martini de tequila
With reposado tequila instead of vodka.
Substitutions
- Cold, concentrated café de olla instead of espresso, with less syrup.
Pairings
- Churros with cajeta
- Pan de muerto (in season)
Techniques
Foams & emulsions
Foams and Emulsions
Egg white, aquafaba, whippers and lecithin create airy textures, from the silky head of a sour to light airs over the glass.
Intermediate · 6 min read
Flavor extraction
Flavor Extraction
Choosing heat, cold, pressure or ultrasound determines which compounds you pull from an ingredient. Hoja santa, cacao, chiles and café de olla spices are ideal for practice.
Advanced · 6 min read
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Sources
Version 1 · Updated October 20, 2026