Espresso Martini
Coffee meets cocktail, chilled and ready
About this cocktail
The Espresso Martini was invented in 1983 by Dick Bradsell at the Soho Brasserie in London, after a young model walked up and asked him for something that would wake her up and knock her sideways. The result: vodka, Kahlúa, and fresh espresso. As a freezer batch we substitute cold-brew concentrate for the fresh espresso, which preserves the coffee character without the make-it-hot-then-cool-then-shake sequence. The bottle pours from the freezer into a chilled coupe; a hard shake just before serving brings back some of the foam.
Pick a cocktail to batch
Shaken citrus drinks pick up more water from ice. Spirit-forward stirred drinks need less; freezer batches often need none.
Your Batch
Aim for around 22% ABV or higher to keep the batch pourable in the freezer.
Remove this much spirit to make room. Save it for later.
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At Serve
How to serve
Hard shake bottle. Pour into a chilled martini glass. Garnish with 3 coffee beans.
Best within: 2-3 weeks
Cold brew concentrate, not fresh espresso, is what buys this weeks instead of days.
Pro Tips
- + Use cold brew concentrate, not fresh espresso (it stays stable)
- + Hard shake the bottle before pouring - you want some aeration
- + You won't get the fresh espresso crema, but the flavor is great
- + A few coffee beans as garnish adds visual appeal
Avoid These
- − Using fresh espresso (goes stale in hours)
- − Expecting the same crema as fresh-made
For Hosts
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The Tools
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