Vodka · Modern Classic · Sweet
Espresso Martini Recipe
Vodka, coffee liqueur and fresh espresso, shaken hard into a caffeinated modern classic. Bittersweet, roasty and genuinely energizing — a shaken nightcap that doubles as dessert and a second wind. Equally at home after dinner or as the drink that kicks a night out into gear.
- Prep Time
- 1.5 min
- Method
- Shaken
- Glass
- Served up in a chilled coupe glass
- Strength
- Balanced
Every recipe on Sipped Right is tested for taste and balance before it's published.
Last updated October 20, 2026
About the Espresso Martini
Dick Bradsell created the Espresso Martini in London in the mid-1980s, reportedly at the Soho Brasserie, after a customer asked him for a drink that would wake her up and then keep her going. He built it from vodka, fresh espresso and sugar syrup, and originally called it the Vodka Espresso. Coffee liqueur was folded in soon after, and by the late 1990s the drink had taken on its now-familiar name and its coupe-glass presentation. The garnish of three coffee beans — said to represent health, wealth and happiness — was borrowed from the Italian custom of serving three beans with a glass of Sambuca. It has since cemented its place as one of the few genuine modern classics.
Vodka leads at 1.5 oz, with coffee liqueur and fresh espresso each at a full ounce and a quarter-ounce of simple syrup rounding out the sweetness — roughly 40% vodka to a combined 53% coffee liqueur and espresso. That's noticeably higher than the coffee liqueur alone would give a White Russian: the espresso here does double duty as a diluting, foam-building ingredient in a shaken drink, rather than sitting under a float of cream in a built, on-the-rocks one.
Ingredients
- Vodka1 ½ oz
- Coffee liqueur1 oz
- Fresh espresso1 oz
- Simple syrup¼ oz
- Coffee beans, for garnish3
Method
- Measure and pour the vodka, coffee liqueur, espresso and simple syrup into the shaker tin.
- Add a scoop of ice to the shaker tin.
- Shake for 15 seconds.
- Fine-strain the cocktail into a chilled coupe glass.
- Count three coffee beans.
- Float the coffee beans on the foam.
Glass & Garnish
Served up in a chilled coupe glass, with no ice — the shake itself does the chilling and builds the drink's signature foam cap, so any ice in the glass would only dilute it and flatten the texture. Chill the coupe in the freezer beforehand if you can; it holds the cold, and the foam, noticeably longer than a glass poured straight from the cupboard. Garnish with three coffee beans, floated on the foam once the drink is strained. It isn't just decoration: the beans' aroma reaches you before the first sip, reinforcing the coffee up front, and the tradition of three — borrowed from the Italian custom of garnishing Sambuca the same way — is said to represent health, wealth and happiness.
Notes
A touch of sugar syrup balances the drink, but several equally well-known versions skip it and let the coffee liqueur carry the sweetness — cut the syrup if your coffee liqueur is already very sweet. For a party, batch the vodka, coffee liqueur and syrup ahead, but always shake fresh espresso in to order.
Tools Used
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FAQ
- Who invented the Espresso Martini?
- Dick Bradsell invented the Espresso Martini in London in the mid-1980s, reportedly at the Soho Brasserie, after a customer asked for a drink that would wake her up and then keep her going. He first called it the Vodka Espresso; coffee liqueur and the current name followed within a few years.
- Why does an Espresso Martini have three coffee beans on top?
- Three coffee beans, floated on the foam once the drink is strained. The custom is borrowed from the Italian habit of dropping three beans into a glass of Sambuca, where they're traditionally said to stand for health, wealth and happiness — a nod Bradsell reportedly lifted for his own creation.
- What's the best vodka for an Espresso Martini?
- A clean, neutral vodka works best — something like Absolut or Ketel One won't fight the espresso and coffee liqueur for attention. Save a heavily flavored, botanical, or oak-aged vodka for a different drink; here it's meant to carry the coffee flavors, not compete with them.
- What are the best Espresso Martini variations?
- Swap the vodka for Irish whiskey or Irish cream for an Irish Espresso Martini, or build it over ice instead of shaking it for a lower-effort, less frothy version. Some bars finish it with a dusting of grated chocolate or espresso powder, but the vodka-and-coffee-liqueur backbone stays the same either way.
- Can I batch Espresso Martinis for a party?
- Yes — scale up the vodka, coffee liqueur and simple syrup and pre-batch them together in a bottle ahead of time. Keep the espresso separate, though, and shake each serving fresh to order with ice; brewed espresso loses its crema and flavor fast once it's been sitting around.
