How Do You Make an Espresso Martini?
Vodka, coffee liqueur, fresh espresso and a little sugar syrup, shaken hard to build a signature frothy top — one of the most popular modern classics.
The Espresso Martini is a relatively modern classic (created in the 1980s), built around vodka's clean neutrality letting real coffee flavour lead.
Classic recipe
- 50ml vodka
- 20ml coffee liqueur
- 25ml freshly brewed espresso, cooled slightly
- 5–10ml simple syrup (adjust to taste and to how sweet your coffee liqueur already is)
- Coffee beans, for garnish
Method
- Add all ingredients to a cocktail shaker with plenty of ice.
- Shake hard for a good 15–20 seconds — this drink relies on vigorous shaking to build its characteristic frothy top layer, so don't hold back.
- Double-strain into a chilled Martini or coupe glass (see "What ice should you use for cocktails?" and our cocktail tools guide for why double-straining gives a cleaner pour).
- Garnish with a few whole coffee beans on top of the foam.
Getting the froth right
The signature foam on top comes from vigorous shaking combined with the natural oils and proteins in freshly made espresso (pre-made, older, or instant coffee generally won't froth as well) — freshly pulled espresso, even a small amount, makes a real difference to the final look and texture.
Vodka choice
Because vodka's role here is mostly textural and as a clean alcohol base, a solid, smooth vodka is all you need — this is a good drink to use a mid-range bottle in rather than your most expensive one, since the coffee and liqueur do most of the flavour work.