Espresso Martini

It’s espresso, Kahlua, vodka — what’s not to like in an ESPRESSO MARTINI? If you’re wanting a post-dinner pick-me-up or an extend-the-night drink, this one has become a classic cocktail for those occasions. It’s popularity stems from its balance of the coffee flavor, sweetness and booze.

Requirements: vodka, coffee liqueur (Kahlua), espresso (freshly brewed or cold brew concentrate), demerara or simple syrup, coffee beans for garnish, cocoa bitters (optional)

• 2 oz. vodka
• 1/2 oz. coffee liqueur (Kahlua)
• 1 oz. espresso
• 1 > 1.5 tsp. simple syrup (or demerara syrup)
• 1 dash Angostura cocoa bitters (optional)
• 3 coffee beans for garnish

Brew the espresso then pour into a bowl or refrigerate to cool. Add the cooled espresso, vodka, Kahlua and simple syrup to an ice-filled shaker. Shake vigorously and strain swiftly into a chilled martini glass to maintain the foam. Garnish with 3-4 coffee beans.

Comments: Ideally the Espresso Martini pictured above should have more foam. The foam is greater when the espresso is freshly made, quickly chilled and poured quickly after shaking. I refrigerated the espresso overnight. As an unorthodox addition, I added a dash of Angostura cocoa bitters to give it extra flavor and depth. Adjust the sweetening to your personal preference.

History: The Espresso Martini was created in the 1980’s by British bartender Dick Bradsell at Fred’s Club in London. The story goes that a famous model asked Mr. Bradsell for a drink that would, “pick me up and f..k me up.” He originally called it a Vodka Espresso, since the drink really is not at all martini-esque. The public basically re-titled it the Espresso Martini. It has been reported that the Espresso Martini is the most ordered drink in Australia.

Similar Cocktails:

Chocolate Martini — https://keetscocktails.com/chocolate-martini/

Black Russian — https://keetscocktails.com/black-russian/

White Russian — https://keetscocktails.com/white-russian/