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London (1980s cocktail revival) · British

Espresso Martini (Vodka, Coffee & Coffee Liqueur)

The modern classic that wakes you up then lets you down easy: vodka, fresh espresso and coffee liqueur, shaken hard to a glossy foam. The secret to that signature crema top.

By Table & Traditions Editors

Published June 21, 2026

An espresso martini in a chilled coupe with a thick glossy crema foam on top and three coffee beans floating, dark and elegant on a bar.

Invented in 1980s London by bartender Dick Bradsell — the story goes a model asked for something to 'wake me up and then mess me up' — the Espresso Martini turned coffee into a cocktail and never looked back. It's the defining modern classic: vodka, fresh espresso and coffee liqueur, shaken to a silky, foam-topped finish.

Yield
Makes 1
Prep
5 min
Cook
0 min
Total
About 5 min
Difficulty
Easy

The Espresso Martini is the modern classic that wakes you up and then lets you down easy — vodka, fresh espresso and coffee liqueur, shaken hard to a glossy foam. Born in 1980s London, it’s coffee turned cocktail.

Fresh, hot espresso is the secret

The signature crema foam comes from the natural oils in a fresh espresso shot. Pull it fresh, let it cool for a minute, and use it right away. Cold brew or stale coffee simply won’t foam.

Shake hard, and longer than you think

Combine the vodka, espresso and coffee liqueur over plenty of ice and shake hard for a full 15 to 20 seconds. That long, vigorous shake whips air into the coffee oils to build the thick foam. Double-strain into a chilled coupe so no ice shards break the surface.

Sweeten to balance

Taste for a touch of simple syrup — espresso strength varies and you want it just off-dry, never bitter. Float three coffee beans on top and drink it while the foam is fresh. More after-dinner ideas in the Drinks guide.

Ingredients

Makes
1
  • 45 ml (1.5 oz) vodka
  • 30 ml (1 oz) fresh hot espresso (1 shot), slightly cooled Fresh espresso is essential — its natural oils are what create the foam. Cold brew won't foam the same way.
  • 20 ml (0.66 oz) coffee liqueur (e.g. Kahlúa)
  • 5 ml (1 tsp) simple syrup, optional, to taste
  • 3 coffee beans, to garnish
  • ice

Method

Tap a step’s number to check it off as you go.

  1. Pull a fresh shot of espresso and let it cool for a minute. Chill a coupe or martini glass.

    Why: Fresh espresso carries the oils that foam when shaken; cooling it briefly stops the hot coffee from melting your shaker ice instantly.

  2. Add the vodka, espresso, coffee liqueur and optional syrup to a shaker with plenty of ice.

    Why: The coffee liqueur adds sweetness and depth; taste for syrup since espresso strength varies and you want it just off-dry, not bitter.

  3. Shake hard for a full 15–20 seconds, then double-strain into the chilled glass. Float three coffee beans on the foam.

    Why: A long, hard shake whips air into the espresso's oils to build the signature crema foam; double-straining keeps ice shards out so the foam sits clean and glossy.

A quick, anonymous tap — no review needed.

Variations

  • Salted caramel

    Add a few drops of salted caramel syrup or a pinch of flaky salt for a dessert-like, rounded finish.

  • Tequila / Mezcal

    Swap the vodka for reposado tequila or a little mezcal for a smoky, agave-edged coffee cocktail.

  • Decaf nightcap

    Use decaf espresso for all the flavour and foam without the late-night caffeine.

Serving & Storage

Serve up in a chilled coupe as an after-dinner drink — it's dessert and a pick-me-up in one. Drink it while the foam is fresh.

Pairs with: Dark chocolate, Tiramisu, Affogato, Biscotti.

Storage: Make to order — the foam collapses within minutes and fresh espresso is the whole point. Don't batch this one ahead.

Nutrition

Per serving (1 cocktail (~110 ml))

Calories
215
Protein
0 g
Carbs
16 g
Fat
0 g
Fiber
0 g
Sugar
14 g
Sodium
5 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

How do I get the foam on top?

Two things: fresh hot espresso (its oils create the foam) and a long, hard shake — a full 15–20 seconds. The shaking whips air into the coffee oils. Cold brew or stale coffee won't foam, and a timid shake won't either.

Can I make it without an espresso machine?

Yes — a strong moka-pot or Aeropress shot works, or a double-strength instant espresso in a pinch. You want concentrated, fresh, hot coffee. Drip coffee is too weak and watery.

Why is mine bitter?

Either the espresso was over-extracted or there wasn't enough sweetness. Add a little simple syrup to taste — the drink should be just off-dry, balancing the coffee's bitterness against the liqueur's sweetness.

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Further reading