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Few cocktails have earned their place at the bar quite like the espresso martini — a drink that manages to be simultaneously indulgent and electric, the perfect marriage of coffee's bitter depth and vodka's clean punch.

A Drink Born from a Bold Request

The espresso martini has a origin story almost too good to be true. In 1983, legendary London bartender Dick Bradsell was working at the Soho Brasserie when a young model — rumored, though never confirmed, to be Kate Moss — sat down at his bar and asked for something that would "wake me up and then f*** me up." Bradsell, who had an espresso machine right next to his bar station, reached for it and improvised on the spot: vodka, fresh espresso, coffee liqueur, and sugar syrup shaken hard over ice. The result was an instant hit.

Originally called the "Vodka Espresso," the drink went through a few name changes over the years — at one point Bradsell called it the "Pharmaceutical Stimulant" — before it settled into its current identity as the espresso martini. Bradsell himself became one of London's most celebrated bartenders, and this drink remains his most enduring legacy.

The cocktail hit peak popularity in the late 1990s and early 2000s before fading slightly from fashion, only to roar back with extraordinary force in the 2020s. By 2022, the espresso martini had become one of the most ordered cocktails in the world — a full-circle comeback that few drinks achieve.

What's in the Glass

A properly made espresso martini is a study in balance. The base is vodka — typically two ounces of something clean and neutral that lets the coffee take center stage. To that goes a shot of freshly pulled espresso, still hot, and half an ounce of coffee liqueur, most commonly Kahlúa, though Tia Maria and craft alternatives work beautifully. A small measure of simple syrup rounds out any harsh edges.

The technique matters as much as the ingredients. Everything goes into a shaker packed with ice and gets shaken — hard, and for longer than you'd expect. This vigorous agitation does two things: it chills the drink rapidly and, crucially, it creates the signature foam on top. That thick, creamy, caramel-colored crema is the hallmark of a well-made espresso martini. It comes from the natural oils and proteins in fresh espresso being emulsified by the shaking process. No foam, no glory.

The drink is strained into a chilled cocktail glass — a coupe works even better than a traditional martini glass — and finished with three coffee beans arranged in the center of the foam. Those three beans are said to represent health, wealth, and happiness, a nod to the Italian tradition of serving sambuca the same way.

The Experience

The first sip delivers everything the drink promises: a hit of rich, roasted coffee that gives way to the warmth of vodka, softened by a gentle sweetness. It's bold without being harsh, complex without being fussy. The foam coats the lips with each sip, making the whole experience feel more decadent than the ingredient list suggests.

It's a cocktail that works at any point in the evening — an aperitif for the coffee lover, a dessert substitute for those skipping the sweet course, or the drink that keeps the night alive just a little longer. Whatever your reason for ordering one, the espresso martini delivers.