Name: Espresso Martini
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Drink
Ingredients: ice; 30ml / 1oz fresh espresso (see note 1); 30ml / 1oz vodka; 30ml / 1oz coffee liquor (see note 2); Coffee beans, to garnish

Question 1

What is it?

Accepted Answer

The Espresso Martini was invented in the late 80s in London by bartender Dick Bradsell. Apparently, it was inspired by a famous model (whom he never named) who sashayed up to the bar and requested a drink that would 'wake her up and then fu*k her up'.

It is not a true martini as it uses neither gin nor vermouth, but it is called such because it is most commonly served in a martini glass. To make it you simply need vodka, coffee liquor and espresso.

Question 2

Why isn't my cocktail foamy on top?

Accepted Answer

Trying to get that frothy creamy head on your cocktail but winding up with a lacklustre whisper of foam or nothing at all? The most common reason is using the wrong kind of coffee. 

You need to use proper espresso from a machine that uses pressure to make the coffee. This gives it that signature crema on the espresso - the creamy foam that forms on top of the coffee. While standard household machines like a Nespresso or Dolce Gusto will give a good result, instant coffee or a french press will not. 

You also need to make sure you shake the cocktail very well. You are shaking it awake not rocking it to sleep. Also, make sure to pour it straight after shaking.

I have heard that if you don't have proper espresso on hand you can add an egg white to the cocktail before shaking it, although I haven't personally tried that myself.

Question 3

What if I don't have a coffee machine?

Accepted Answer

The next best thing if you don't have espresso freshly available is a cold brew concentrate. You can buy this ready-made from some supermarkets and from Amazon.

Just whatever you do, don't use instant coffee.

Question 4

How do you make the perfect espresso martini?

Accepted Answer

Want to take your homemade cocktail from good to great? Follow these simple tips:

1.	Use fresh coffee (unless you are using a premade cold brew concentrate). After you make the espresso it will start to oxidise, which will make it turn bitter over time, so don't leave it sitting around for too long.
2.	Use large ice cubes. Smaller ones will melt more quickly, diluting the drink. 
3.	While you are making the cocktail, add ice to the martini glass to cool the glass, transforming your cocktail into a frosty and refreshing tipple.
4.	While you want to use the espresso quickly after making it, you can pop it in the freezer for a few minutes to cool it down before making the cocktail, reducing the amount of water melting from the ice and diluting the drink when you shake it.

Question 5

Can I make it without Kahlua?

Accepted Answer

It's true that Kahlua is the most common coffee liquor used to make an Espresso Martini. Originating in Mexico in the 1930s, Kahlua has grown to be the godfather of coffee liquors, which is why it is so frequently used in this cocktail. However, you can use any other brand of coffee liquor you prefer. 

Tia Maria is another great option, as is Mr Black. You could even spring for Cafe Patron, although as I write this they have literally just announced they are discontinuing it (perhaps this is a great way excuse to buy a bottle before they are gone)

Whatever you choose, note that Kahlua is very sweet. Therefore if you use a liquor that isn't as sweet you may need to add some simple syrup.

Espresso Martini

Description

Ingredients

Instructions

Notes

Nutrition