Coffee Drink
Espresso Martini: Measured Recipe, Foam and Coffee Tips
A cold coffee cocktail needs enough shaking for foam and enough control over sweetness to keep the espresso distinct.
What Is Espresso Martini?
An espresso martini is a cold, shaken cocktail made with vodka, coffee liqueur, espresso and usually sugar syrup. It is served without ice in the glass, often with three coffee beans on top. Despite the name, it does not require gin or vermouth.
Jump to: Recipe · Foam fixes · Ingredient swaps · Caffeine
Key Takeaways
- 1The IBA formulation uses 50 ml vodka, 30 ml coffee liqueur, 10 ml syrup and one espresso.
- 2This home recipe defines the espresso as 30 ml and cools it before shaking.
- 3Foam comes from vigorous shaking; cream and egg white are not required.
Drink Snapshot
- Style
- Cold shaken cocktail
- Coffee
- 30 ml espresso here
- Serving
- 1 stemmed glass
- Time
- About 10 minutes
On This Page10 Sections
Flavor and Tasting Notes
Coffee bitterness and aroma meet the sweetness of coffee liqueur and syrup. Vodka supplies alcohol without being the main flavor. The texture should be cold and fluid beneath a fine tan foam, rather than thick like a milkshake.
Different coffee liqueurs vary in sweetness and strength. Taste the completed recipe before deciding whether the next one needs the full syrup measure. A very dark or overextracted espresso can add bitterness that extra sugar only partially disguises.
Preparation and Recipe
IBA-Inspired Espresso Martini
Makes one cocktail; allow about 10 minutes, excluding machine warm-up. Use espresso equipment, a cocktail shaker, a strainer, a millilitre measure and a chilled 180–200 ml coupe or martini glass.
The International Bartenders Association recipe specifies one strong espresso without a volume. This home version defines that ingredient as 30 ml; the vodka, liqueur and syrup quantities follow the IBA formulation.
Ingredients
- 50 ml vodka
- 30 ml Kahlúa coffee liqueur
- 10 ml simple syrup made with equal weights sugar and water
- 30 ml freshly prepared espresso, cooled to room temperature
- About 150 g solid ice cubes, for shaking
- 3 whole coffee beans, for garnish
Method
- Prepare 30 ml espresso and cool it to room temperature in a small open heatproof container; a cold-water bath around the container speeds this up. Chill a 180–200 ml serving glass.
- Measure 50 ml vodka, 30 ml coffee liqueur, 10 ml simple syrup and the cooled espresso into the shaker. Add about 150 g solid ice cubes.
- Close the shaker and shake vigorously for 10–15 seconds, until the outside is very cold. Strain promptly into the chilled glass without serving ice.
- Place 3 coffee beans gently on the foam and serve immediately.
Dialing in and Troubleshooting
| Problem | What to change |
|---|---|
| Thin or absent foam | Shake more firmly with solid ice and use freshly brewed, cooled coffee. Coffee composition also affects foam. |
| Watery flavor | Cool the espresso first, avoid partly melted ice and strain promptly. |
| Too sweet | Reduce the syrup to 5 ml or omit it in the next serving; keep track of the liqueur used. |
| Harsh bitterness | Improve the espresso extraction or choose a less bitter roast before increasing syrup. |
Fresh espresso crema is not a guarantee of a finished foam cap. Shaking aerates the mixture, and the resulting foam depends on the coffee, dilution and mixing. There is no need to add egg white to the standard recipe.
Coffee and Liqueur Substitutions
Strong moka-pot coffee or cold-brew concentrate can make a coffee cocktail, but matching espresso’s volume does not automatically match its strength or foam. Use 30 ml as a starting measure and expect a different result. Regular filter coffee at that volume is likely to contribute less coffee intensity.
A different coffee liqueur may need less syrup. Replacing vodka with a strongly flavored spirit changes the recipe more substantially. For a simpler espresso-and-liqueur drink over ice, compare the iced carajillo. For hot coffee under a cream layer, see Irish coffee.
History and Culture
Kahlúa’s account credits London bartender Dick Bradsell with the drink in 1983, initially under the name Vodka Espresso. The much-repeated customer-request anecdote is part of that account; it is not needed to reproduce the cocktail. The IBA includes espresso martini in its official cocktail collection.
Caffeine, Alcohol and Sugar
Mayo Clinic’s reference gives 63 mg caffeine per 30 ml espresso. Actual shots vary, and coffee liqueur may add more; 63 mg is therefore a coffee-only reference, not a measured cocktail total. Syrup and liqueur both add sugar.
Caffeine does not counteract alcohol’s effects, as the CDC explains. A decaf espresso reduces the coffee’s caffeine contribution but does not make the cocktail alcohol-free.