Coffee Drink
Espresso Martini Recipe: Ingredients, Foam & Caffeine
An espresso martini is a cold cocktail of vodka, coffee liqueur, espresso and sugar syrup, shaken with ice and strained into a chilled stemmed glass. Its fine coffee foam sits above a fluid, bittersweet drink.
Drink Snapshot
- Caffeine
- 65 mg reference30 ml (1 US fl oz) espresso plus 30 ml (1 US fl oz) KahlúaIncludes published references for both espresso and coffee liqueur. Garnish excluded.
- Calories
- Estimated 210 kcal40% Absolut + 16% Kahlúa + 6 g sugar + espressoIncludes alcohol energy from the named bottles. Shaking water has no calories; bean garnish is excluded.
Serving, sugar and sources
- Serving
- 1 cocktail: 50 ml (1.7 US fl oz) vodka + 30 ml (1 US fl oz) liqueur + 30 ml (1 US fl oz) espresso + 12 g (0.42 oz) syrup; shaking ice strained out
- Made with
- Alcoholic; 50 ml (1.7 US fl oz) 40% vodka and 30 ml (1 US fl oz) 16% liqueur in this example
- Sugar
- Estimated 18 g. The liqueur and prepared syrup both supply sugar. Different bottles and syrups change the estimate.
- Preparation
- About 10 minutes; syrup ready
Named bottle nutrition, USDA ingredient estimates and separate published caffeine references. Check your bottle’s ABV and label for the ingredient estimates. See the full calculation or label comparison.
Key Takeaways
- 1Choose the espresso by flavor: cocoa or nut notes make a familiar dessert cocktail, while a brighter coffee brings more contrast.
- 2Freshly prepared, cooled espresso and a firm shake help create the characteristic surface.
- 3Coffee liqueur already contributes sweetness; the syrup adjustment is the easiest way to make the finish less sweet.
On This Page9 Sections
Espresso Martini Recipe
IBA-Inspired Espresso Martini
Have the syrup prepared and espresso machine ready. Chill the serving glass before mixing and leave room for dilution from the shaking ice.
The IBA recipe specifies 50 ml (1.7 US fl oz) vodka, 30 ml (1 US fl oz) Kahlúa, 10 ml (0.34 US fl oz) syrup and one strong espresso. This home adaptation defines the espresso as 30 ml (1 US fl oz) and uses 12 g (0.42 oz) of syrup made with equal weights sugar and water. Weigh the prepared syrup for this version.
To prepare a small syrup batch, dissolve 20 g (5 US tsp) sugar in 20 g (4 US tsp) warm water and let it cool. Weigh out 12 g (0.42 oz) for the cocktail; save the remaining syrup separately.
Recipe
Espresso martini
- Makes:
- 1 cocktail
- Time:
- About 10 minutes; syrup ready
Ingredients
- 50 ml (1.7 US fl oz) vodka, 40% ABV
- 30 ml (1 US fl oz) Kahlúa Original, 16% ABV reference
- 30 ml (1 US fl oz) espresso, cooled
- 12 g (0.42 oz) prepared syrup: equal weights sugar and water
- 150 g (5.3 oz) ice, for shaking
- 3 coffee beans, garnish
Equipment
- Espresso maker and open heatproof cup
- Millilitre measure and scale
- Cocktail shaker and strainer
- 180–200 ml (6.1–6.8 US fl oz) coupe or martini glass
Method
- Cool. Prepare 30 ml (1 US fl oz) espresso and cool it in an open heatproof cup. Chill a 180–200 ml (6.1–6.8 US fl oz) coupe or martini glass.
- Measure. Add 50 ml (1.7 US fl oz) vodka, 30 ml (1 US fl oz) coffee liqueur, 12 g (0.42 oz) prepared syrup and the cooled espresso to a shaker. Add 150 g (5.3 oz) solid ice cubes.
- Shake. Close the shaker and shake firmly for 10–15 seconds, until very cold. Strain promptly into the chilled glass without serving ice.
- Finish. Set 3 coffee beans on the foam and serve immediately.
Estimated nutrition: 210 kcal · 18 g total sugar. Per cocktail, using Absolut and 16% Kahlúa; bean garnish excluded.
Recipe notes
For the syrup, dissolve 20 g (5 US tsp) sugar in 20 g (4 US tsp) warm water and cool. Weigh out 12 g (0.42 oz) for this cocktail.
Caffeine does not offset alcohol.
Prepare the coffee with the espresso brewing method, then cool it before closing the shaker.
What Does Espresso Martini Taste Like?
An espresso martini is cold and concentrated, with roasted coffee bitterness, sweet coffee liqueur and a warming spirit finish. Shaking gives it a fine foam cap that feels airy against the more fluid cocktail beneath. The texture comes from the shaken coffee mixture, so it feels lighter than a coffee milkshake.
I prefer to keep a noticeable bitter-coffee edge because it gives the sweet liqueur a clear counterpoint and makes the finish less sticky. A coffee with cocoa or nut notes is an easy starting point; a brighter espresso can make the same cocktail feel more lively. The syrup adjustment below lets you change sweetness while keeping the coffee-and-liqueur combination familiar.
How Do You Get Foam on an Espresso Martini?
Cool the espresso, use solid ice, shake firmly and strain promptly. Kahlúa’s preparation guide also uses cooled espresso and vigorous shaking. Its equal-parts recipe differs from the IBA-inspired proportions above.
| What happened? | Adjustment for the next glass |
|---|---|
| Little foam | Use freshly prepared, cooled espresso and shake firmly with solid ice. Coffee composition still affects the result. |
| Thin, watery flavor | Cool the coffee first; avoid partly melted ice and strain as soon as the drink is cold. |
| Too sweet | Halve the prepared syrup to 6 g (0.21 oz), or omit it; keep the liqueur measure constant when comparing. |
| Harsh bitterness | Correct an overextracted shot or try a less bitter roast before adding more sugar. |
| Large ice chips in the glass | Strain through a fine sieve as well as the shaker strainer. |
Shaking creates the foam cap. The recipe needs no egg white or cream.
Espresso Martini Coffee and Liqueur Substitutions
- Without an espresso machine: try 30 ml (1 US fl oz) strong moka-pot coffee or a cold-brew concentrate, cooled. Use the chosen coffee’s caffeine information and adjust for its flavor and foam.
- Without Kahlúa: use 30 ml (1 US fl oz) of another coffee liqueur and check its sweetness and ABV before adding the full syrup portion. Simply omitting it removes both alcohol and a substantial sweet coffee component.
- Decaf: decaf espresso reduces the coffee’s caffeine contribution. The coffee liqueur may still contain caffeine, and the cocktail remains alcoholic.
- Alcohol-free: both vodka and coffee liqueur need suitable alcohol-free replacements. Decaf alone does not make a mocktail; confirm replacement labels and rebalance sweetness.
Store Kahlúa Original in a cool, dry place out of direct sunlight; refrigeration is not required. The maker's US FAQ gives a four-year shelf life for an unopened Original bottle and notes that coffee flavor fades over time.
For several guests, multiply the measured ingredients, then shake individual servings or an amount comfortably within the shaker’s capacity. Shake each batch just before serving for fresh foam. An iced carajillo pairs coffee with liqueur without this vodka-and-syrup combination; Irish coffee is served hot under cream.
How Much Caffeine, Alcohol and Sugar Is in an Espresso Martini?
This cocktail has an estimated 210 kcal, 18 g sugar and 65 mg caffeine, excluding the bean garnish. The estimate uses 50 ml (1.7 US fl oz) 40% vodka, 30 ml (1 US fl oz) 16% Kahlúa, 30 ml (1 US fl oz) espresso and 12 g (0.42 oz) equal-weight sugar syrup. The stated 40% vodka and 16% liqueur supply 24.8 ml (0.84 US fl oz) pure alcohol before losses.
Bottle-specific calories, caffeine and alcohol calculation
Swipe to see all columnsScroll to see all columns
| Component | Estimated energy contribution | Estimated total sugar |
|---|---|---|
| 50 ml Absolut vodka, 40% ABV | 111 kcal | 0 g |
| 30 ml Kahlúa Original, 16% ABV | 74 kcal | 12 g |
| 12 g equal-weight syrup, containing 6 g sugar | 23 kcal | 6 g |
| 30 ml espresso | 3 kcal | 0 g reference |
| Whole cocktail, rounded | 210 kcal | 18 g |
The Absolut and 16% Kahlúa producer tables supply the bottle values. USDA granulated sugar supplies 387 kcal per 100 g; prepared espresso supplies a small energy proxy using its fluid-ounce portion. Product labels vary by bottle and market.
Before rounding, the ingredient energy is 110.5 + 73.5 + 23.22 + about 2.7 = 209.9 kcal. Kahlúa contributes 11.79 g sugar; the syrup contains 6 g granulated sugar, equivalent to 5.99 g total sugars using USDA. The total is about 17.8 g sugar.
Mayo Clinic lists 63 mg caffeine for 30 ml (1 US fl oz) espresso. Kahlúa’s FAQ gives approximately 5 mg per 1.5 US fl oz; scaling that serving to 30 ml (1 US fl oz) gives about 3.4 mg. Together that is about 66 mg, displayed as 65 mg. The liqueur figure is a separate approximate brand reference, not a batch-specific assay of the 16% bottle.
The alcohol calculation is 50 × 0.40 + 30 × 0.16 = 24.8 ml (0.84 US fl oz) pure alcohol. Finished ABV depends on meltwater and final liquid volume; changing the liqueur’s ABV also changes the alcohol input.
This also gives a useful sweetness comparison: omitting the syrup removes an estimated 23 kcal and 6 g sugar, leaving 185 kcal and 12 g sugar with the other ingredients unchanged. It does not remove the liqueur’s sugar or reduce the measured alcohol input.
The CDC warns that caffeine does not reduce alcohol’s effects. Feeling more awake is not evidence of being less impaired; this is not a drink to use to sober up or make driving safe.
From Vodka Espresso to Espresso Martini
London bartender Dick Bradsell created the drink in Soho in the 1980s. His daughter Bea describes a busy Soho Brasserie bar with a newly installed espresso machine close at hand. Coffee and vodka came together with coffee liqueur in an early drink called the Vodka Espresso, served over ice.
In Bea’s account, the familiar cocktail emerged through years of refinement. Bradsell wanted a dessert drink whose ingredients softened one another, taking inspiration from the Brandy Alexander. The recipe later moved into a V-shaped martini glass, with coffee beans as its garnish. The present IBA version carries that name and presentation with vodka, coffee liqueur, espresso and syrup.
Common Questions
Can I put hot espresso straight into a closed shaker?
Does an espresso martini need Baileys or cream?
Why is my drink sweeter with a different coffee liqueur?
Can I make espresso martinis ahead?
Editor's Take
Sources and Further Reading
11 references
External links open in a new tab
Recipe and context
- Espresso MartiniInternational Bartenders Association · Official ingredient volumes, shaking and three-bean garnish; our syrup is weighed and espresso is defined separately.(opens in a new tab)
- Espresso Martini preparationKahlúa · Cooled espresso and shaking guidance; brand recipe proportions differ.(opens in a new tab)
- Espresso Martini historyKahlúa · Brand history crediting Dick Bradsell in 1983.(opens in a new tab)
Nutrition references
- Absolut Vodka 40%Pernod Ricard · 221 kcal and 0 g sugar per 100 ml.(opens in a new tab)
- Kahlúa Original 16%Pernod Ricard · 245 kcal and 39.3 g sugar per 100 ml.(opens in a new tab)
- Granulated sugar: FDC 169655USDA FoodData Central · 387 kcal and 99.8 g total sugars per 100 g.(opens in a new tab)
- Prepared espresso: FDC 171891USDA FoodData Central · 9 kcal per 100 g; fluid-ounce portion used only for the small energy estimate.(opens in a new tab)
Caffeine and alcohol
- Coffee caffeine referenceMayo Clinic · 63 mg per 30 ml regular espresso; actual shots vary.(opens in a new tab)
- Kahlúa caffeine FAQKahlúa · Approximate 5 mg per 1.5 US fl oz, scaled to 30 ml separately from bottle nutrition.(opens in a new tab)
- Mixing alcohol and caffeineCDC · Caffeine does not reduce alcohol impairment.(opens in a new tab)