The Perfect Espresso Martini Recipe

A classic espresso martini is 50 ml (about 1 2/3 oz) vodka, 30 ml (1 oz) coffee liqueur, 10 ml (2 teaspoons) simple syrup and one fresh shot of strong espresso, shaken hard with ice and strained into a chilled glass. Garnish with three coffee beans. Those are the proportions the International Bartenders Association lists as the official recipe.

The drink is usually credited to London bartender Dick Bradsell in the 1980s, who first called it a Vodka Espresso. It is not a true martini, since there is no gin or vermouth, but it is served in the same stemmed glass. Here is how to make a good one at home, why the foam sometimes fails, and how to batch it for a crowd.

Ingredients (one drink)

Method

1. Chill the glass. Fill a coupe or martini glass with ice water, or put it in the freezer for 10 minutes.
2. Pull the espresso. Make one strong shot. Let it sit for a minute or two so it is not scalding, but use it while it is still fresh. The oils and crema in fresh espresso are what build the foam.
3. Make the syrup if you need it. Stir equal parts sugar and hot water until the sugar dissolves, then cool. Store extra in the refrigerator.
4. Build the drink. Add the vodka, coffee liqueur, syrup and espresso to a shaker.
5. Fill with ice and shake hard for 12 to 15 seconds, until the shaker is very cold to the touch. A hard shake is what creates the thick, creamy top.
6. Double strain. Pour through the shaker’s strainer and a small fine-mesh sieve into the chilled glass. This removes ice chips and gives a smoother foam.
7. Garnish with three coffee beans set gently on the foam, and serve right away.

How to get a thick foam

The foam is the part people notice. A few things make the difference:

• Use real espresso. Machine or stovetop espresso has the oils that create a stable foam. Drip or French press coffee is thinner and makes a flatter drink.
• Do not let the espresso go cold and stale. Warm-but-not-hot espresso foams better than coffee that has sat in the fridge for hours.
• Shake longer than you think. Most flat espresso martinis were simply shaken too gently or too briefly.
• Use plenty of ice. A half-full shaker does not create enough agitation.

If you have no espresso machine, a strong cold brew concentrate works in a pinch. Use the same amount and expect a slightly thinner top.

Variations worth trying

Less sweet

Skip the simple syrup. Coffee liqueur already adds sugar, and many people prefer the drink drier.

Different liqueur

Any good coffee liqueur works. Some are drier and more coffee-forward than Kahlúa, so taste and adjust the syrup.

Different base spirit

Swap vodka for aged rum or tequila reposado for a warmer flavor. If you like coffee with whiskey, try our Revolver cocktail with bourbon and coffee liqueur.

Vanilla or salt

A few drops of vanilla syrup or a tiny pinch of salt in the shaker rounds out the bitterness of the coffee.

Making espresso martinis for a party

Shaking one drink at a time is slow for a group. To batch for eight:

1. Pull eight shots of espresso (about 240 ml / 1 cup) and let them cool slightly.
2. Combine with 400 ml (about 1 2/3 cups) vodka, 240 ml (1 cup) coffee liqueur and 80 ml (1/3 cup) simple syrup in a pitcher. Refrigerate until cold.
3. When guests are ready, shake two drinks at a time, about 120 ml of the mix per drink, with plenty of ice. The foam only forms in the shaker, so do not skip the shake.

The batch mix keeps in the refrigerator for the evening. Stir before pouring.

Serving it in wine country

In Sonoma and Napa, dinner often ends with a last glass of wine. An espresso martini is a good alternative for guests who want coffee and dessert in one glass. It pairs well with dark chocolate, biscotti or a simple almond cake. If you entertain often, a home with a good kitchen and outdoor space makes a real difference; our look at wine country backyards for entertaining covers what to look for. For more drinks to serve at home, see our Aperol Spritz recipe and the classic Sidecar.

Please serve responsibly. Each drink contains about 80 ml of spirits and liqueur, and caffeine does not offset alcohol. Plan rides home for guests.

Questions people ask

Why is my espresso martini not foamy?

Usually the espresso was stale or not real espresso, or the shake was too short. Use fresh espresso, fill the shaker with ice and shake hard for 12 to 15 seconds.

Can I make an espresso martini without an espresso machine?

Yes. Stovetop espresso or strong cold brew concentrate will work, though the foam will be lighter.

Should the espresso be hot or cold?

Warm is best. Very hot espresso melts the ice too fast and waters the drink down; coffee that has been chilled for hours foams less.

Can I use a different coffee liqueur than Kahlúa?

Yes. Any coffee liqueur works. Taste first and adjust the simple syrup, since sweetness varies by brand.

Why three coffee beans?

It is the traditional garnish and is part of the official recipe. Practically, the beans add aroma as you drink.

We write about life in wine country as well as real estate. If you are thinking about a home in Sonoma with room to host, get in touch and we will help you find one that fits how you live.

Sources & notes

• International Bartenders Association: Espresso Martini official recipe

Last reviewed October 2026 by Matthew Martinez.