Espresso Martini

By Lidey Heuck

Updated Dec. 30, 2025

Espresso Martini
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(407)
Comments
Read comments

The invention of the espresso martini — a cocktail with a jolt that has recently experienced a resurgence in popularity — is credited to British bartender Dick Bradsell, who was known for creating inventive cocktails at bars around London in the 1980s. It pairs mild vodka with freshly brewed espresso, coffee-flavored liqueur and a sweet splash of simple syrup. The espresso shot is the cocktail’s main ingredient and has a big impact on the drink’s flavor, so use one you like. (You may want to add an additional ½ ounce of coffee liqueur if your espresso is particularly strong.)

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Ingredients

Yield:1 drink
  • Ice, for shaking
  • 2ounces vodka
  • 1ounce brewed espresso, at room temperature, or 1½ ounces cold brew concentrate (see Tip)
  • ½ounce coffee-flavored liqueur, such as Kahlúa, plus more to taste 
  • ½ounce simple syrup
  • Whole coffee beans (optional), for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

219 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 0 grams protein; 14 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a cocktail shaker ⅔ full with ice. Add the vodka, espresso, coffee liqueur and simple syrup.

  2. Step 2

    Place the lid on the shaker and shake vigorously for 30 seconds.

  3. Step 3

    Strain the cocktail into a martini glass and garnish with a few coffee beans, if desired.

Tip
  • If you don’t have an espresso machine, use store-bought cold brew concentrate, which makes a smoother, less intense cocktail, but doesn’t create the signature layer of foam that gilds the drink. An easy fix is to add a splash of whole milk or half-and-half to the shaker. While not a traditional component of an espresso martini, it foams up nicely when shaken and adds some creaminess to the cocktail.

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Ratings

5 out of 5
407 user ratings
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Comments

How To Get That Good Froth

I make about 100 espresso martinis a week. Here is some advice: if you use kahlua as the liqueur you do NOT need simple (unless you like it very sweet). Use a LOT of ice and you can dump the fresh espresso hot on it. If you have a Boston shaker, you don't have to shake as hard. The space and the clattering of the ice makes it frothy. If you have the shaker with the built in strainer, shake it like you freaking MEAN it, strain most into a glass, and REALLY shake the remainder for a great foam.

kje

Instead of the kahlua, use St George Coffee Liqueur. Deliciously superior to kahlua! (St George Distillery, known best for their gins and eau de vies, is from Alameda, CA but can be found in liquor stores nation wide.)

Chenoa

Ditch the vodka and deepen the flavors of your espresso martini with Cognac: 2oz Remy cognac 1oz espresso 0.5oz coffee liqueur Splash of creamer (optional)

Steven E

Espresso liqueur instead of coffee and vanilla flavored vodka is key.

Jen G.

Mr. Black instead of Kahlua and cut corners with cold brew (I’d argue that even concentrate isn’t necessary, just no cream/sugar added). From there, ditch the simple syrup. Too sweet. If you make in bulk, keep it chilled in the fridge. Agitate either with ice/shaker or even a milk frother.

Martin Spencer

Try Borghetti Espresso liqueur, which also works well with bourbon/rye. The simple syrup addition is too saccharine. There is an advantage to making cocktails at home as you can let the ice dilute the cocktail for a few minutes which makes them less boozy.

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