Where it all started.
The History of the Espresso Martini is pretty interesting. It all started in the 80s in Soho, London, by a cocktail legend Dick Bradsell. The story goes that a delightful young lady entered his bar and asked Dick to make her a drink that would “wake me up and then f*ck me up” (yikes). Thus, a legend was born, fuelling the late night splash of energy to keep the party going.
What’s the secret?
The Espresso Martini is a scrumptious mix of vodka, coffee liquor and espresso that gets people giggling with excitement at its mere mention. It’s rich, indulgent and creamy, and the shot of espresso will make sure you keep up with the girls if you find yourself considering the sly glimmer hoping no-one will notice.
How on earth can vodka and coffee taste so good? What is the secret? The liqueur has a wicked sweetness while the coffee gives it a rich depth, add the vodka for the necessary kick that lets you know you’re doing something naughty. It’s all finished off with the thick, luxurious, creamy froth that sits at the top of the glass. It is vital that you use a good quality espresso shot – my personal favourite is the Little Owl Full Moon Blend to add in those beautifully subtle milk chocolate notes.
How we like it!
There are many variations to this stunning cocktail depending on how decadent you are feeling. Personally I like the classic, why fix something which isn’t broken. And lets be honest it’s the best way to perk up your evening (no matter what type of party you’re throwing) and keep it going into those wee hours.
I love making them at home but remember, they will lead you astray. Happy festive season!
Classic Espresso Martini Recipe
- 30ml Kahlua
- 30ml vodka
- 30ml espresso
- Coffee beans to garnish
An espresso martini is pretty simple to make. There really aren’t many steps, and even cocktail novices should be able to knock together something very drinkable. This recipe is the basic one you find in bars all over the world. You can chef it up with different liquors (see variations below), but this is as basic as it gets.
- Get out your three ingredients and pour them out into a cocktail shaker with a couple of ice cubes. Pro Tip:Ice straight out of the freezer is best to prevent it melting while you make it. No one likes a watery coffee, and that goes for espresso martinis too.
- Now put the lid on that cocktail shaker, give it a good tap to lock it into place and avoid a blender-with-no-lid situation.
- Shake it like you mean it.
- Give the shaker another tap to break that vacuum seal and strain your drink into a chilled cocktail glass. Use a super fine sieve over the glass to create that classic, creamy froth.
- Top with a few coffee beans to serve because we’re fancy like that.
Where to go from here?
If you want to learn more about the history of the espresso martini check out the following link.