The recipe
for your table
Pull a fresh espresso and let it cool briefly.
Shake vodka, coffee liqueur, espresso and, optionally, sugar syrup extremely vigorously with plenty of ice for 15 seconds – this is where the foam layer comes from.
Double-strain into a chilled coupe or martini glass.
Place three coffee beans on the foam: happiness, health and prosperity.
The story
London, the 1980s. A young model asked star bartender Dick Bradsell for a drink that would 'wake her up and then knock her out' – the legend has been passed down in several versions, but the outcome is undisputed: Bradsell shook vodka, coffee liqueur and fresh espresso into the 'Vodka Espresso', later renamed Espresso Martini. For decades it remained an insider tip, until social media discovered its photogenic foam layer topped with three coffee beans. Today, according to virtually every industry survey, it is one of the most-ordered cocktails in the Netherlands.
The right glass
The Espresso Martini owes half its charm to its presentation: a deep-brown cocktail with a sleek, cream-colored foam layer in a stemmed glass. A 19 to 26 cl coupe or martini glass is ideal – the wide opening gives the coffee aroma room to develop and keeps the foam layer intact. Choose crystal-clear glassware, because with this cocktail, the contrast between dark and light is exactly what you want to showcase. Prefer to serve it in a wider coupe? Then take a look at our champagne coupe glasses.
Onis N.Y.C. Cocktail Coupe 19 cl (6 pieces)
RCR Aria Champagne Glass / Coupe 33 cl (6 pieces)
Both sets—€78.94 together, with free shipping from €50.
Variations & twists
Replacing part of the liqueur with Baileys makes it creamier, while tequila (and coffee liqueur) turns it into a Mexican Espresso Martini. Using cold brew instead of espresso makes it smoother and less bitter. A little vanilla or caramel syrup is fine—as long as the coffee is fresh. Looking for more inspiration? Browse all 80 cocktail recipes.
Serving tip
Use espresso from a good roaster and shake it really hard: without force, there’s no crema. For a dessert version, replace part of the vodka with Baileys or Licor 43.
How to get a reliable crema
The crema comes not from the recipe but from the technique. Fresh espresso contains the oils and fine coffee particles that form the crema; coffee that’s half an hour old produces hardly any foam. Let the espresso cool briefly until lukewarm, but no longer than a few minutes. Then shake it really hard for fifteen seconds with plenty of large ice cubes, because force and cold determine how much air gets incorporated. Double-strain it afterward so ice shards don’t pierce the layer. Finally, let the glass stand for thirty seconds before placing the coffee beans on top; the foam will settle and expand.
Which coffee liqueur should you choose?
Kahlúa is the standard and most widely used option: sweet, with distinct vanilla and rum notes underneath. Tia Maria is drier and more coffee-forward, producing a sharper cocktail in which you’ll usually need the optional sugar syrup. Those taking it seriously might choose Mr Black or another cold brew liqueur; these are much less sweet and far more intense in coffee flavor, so stick to 2 cl and leave out the syrup. Replacing it with coffee syrup alone doesn’t work, because the liqueur also adds body and alcohol, which support the texture.
Espresso, cold brew, or instant coffee
Freshly brewed espresso is the first choice, and that’s not snobbery. Espresso made under pressure contains the emulsifying oils that create the crema. Cold brew is the second option: smoother, less bitter, and less acidic, but with noticeably less crema, so shake it for a few seconds longer. Instant coffee is a surprisingly acceptable last resort if you mix it strong—about two teaspoons with 4 cl of hot water—and then let it cool completely. Filter coffee is the weakest choice because it’s too thin and produces a watery cocktail.
Non-alcoholic espresso martini
A good 0.0 version is achievable, although it requires a little more structure. Use 4 cl fresh espresso, 2 cl coffee syrup or a non-alcoholic coffee liqueur, and 4 cl non-alcoholic distilled base. Since alcohol normally provides body, an extra half centiliter of syrup or a barspoon of aquafaba helps give the foam more stability. Shake vigorously for fifteen seconds and double-strain. Keep in mind that the caffeine remains: a double espresso contains around 120 milligrams, so late in the evening this is not a gentle nightcap for many people.
Frequently asked questions
How do you make an Espresso Martini?
Brew a fresh espresso and let it cool briefly. Then shake 4 cl vodka, 2 cl coffee liqueur, 4 cl espresso, and optionally 1 cl simple syrup extremely vigorously with plenty of ice for fifteen seconds. Double-strain into a chilled coupe and finish with three coffee beans on the foam.
What is in an Espresso Martini?
Vodka, coffee liqueur such as Kahlúa, and fresh espresso, optionally with some simple syrup and three coffee beans for garnish. In this recipe, that means 4 cl vodka, 2 cl liqueur, and 4 cl espresso. So there is no cream in it, despite the creamy-looking foam layer on top.
How do you get foam on an Espresso Martini?
The foam comes from the oils in fresh espresso, whipped up by vigorous shaking. Use freshly brewed coffee, shake for at least fifteen seconds with plenty of ice, and double-strain. Chilled coffee from the refrigerator or instant coffee almost never produces a firm crema layer.
Which glass do you serve an Espresso Martini in?
In a coupe or martini glass holding 19 to 26 cl. The wide opening allows the coffee aroma to develop and keeps the foam layer intact, while the stem keeps the cocktail cold. Clear glass shows the contrast between dark coffee and crema: see our espresso martini glasses.
Everything for your bar,
at one address
Glasses in hospitality quality, delivered by the set. Order today, delivered quickly.
Shop the glasses →