Before the negroni and the spritz gained popularity, the espresso martini was the drink that took center stage. This classic cocktail was created in the 1980s by Dick Bradsell at Fred’s Club in London after a fashion model requested an energizing cocktail. Popular with coffee lovers and those looking for a pick-me-up, the espresso martini has seen a resurgence in popularity over the past few years.
The espresso martini follows the same template found in everything from the old fashioned to the Manhattan. With a base spirit mixed with sweet and bitter elements in balance, the espresso martini is a simple combination of vodka, chilled espresso, and coffee liqueur.
With a big impact on the cocktail’s flavor, espresso is the most important ingredient and should always be chilled. While a freshly pulled shot really pulls this drink together, you can get similar results with cold brew concentrate. Coffee is not recommended when making an espresso martini due to it being less potent and lighter in flavor which would make the cocktail watery.
Kahlúa was the original coffee liqueur used in the espresso martini, but any coffee liqueur can be used. An espresso-flavored vodka can also be used to kick the martini up a notch. The frothy top is one of the best parts of an espresso martini, giving it that coffee shop feel. To create a frothy top, shake the cocktail very well and strain it quickly into the glass. To garnish, you can partially dust the top with either cocoa or espresso powder along with one to three coffee beans.
The espresso martini is an easy cocktail to experiment with and can be tailored to personal tastes. As a brunch cocktail, after-dinner treat, or a caffeine boost before a night out, the espresso martini is the perfect cocktail to help perk up.
