There are cocktails you order. And then there are cocktails you need. The Espresso Martini sits firmly in the second category. The one you reach for
There are cocktails you order. And then there are cocktails you need. The Espresso Martini sits firmly in the second category. The one you reach for when you want something that feels indulgent and energising at the same time, sophisticated enough for a dinner party and satisfying enough for a quiet Friday night on the couch.
I came to the Espresso Martini relatively late. For a long time it seemed like a drink that belonged in city bars with marble countertops, not something you could realistically pull off at home. Then I discovered Grinders Coffee X-tract and everything changed. No espresso machine required.
No messing around with a stovetop moka pot at 9pm. Just a concentrated coffee extract that does exactly what a fresh espresso shot does in a cocktail — and does it brilliantly.
This is now one of the most-requested drinks in our house. And once you’ve made it a few times, you’ll understand exactly why.
What is an Espresso Martini?
The Espresso Martini was created in London in the 1980s by bartender Dick Bradsell at the Soho Brasserie. The story goes that a model walked up to the bar and asked for something that would “wake me up and then F*&K me up.” Bradsell reached for vodka, fresh espresso, coffee liqueur, and sugar syrup and the Espresso Martini was born.
It’s not technically a martini. There’s no gin or vermouth anywhere near it. It belongs to the same family of shaken, strained cocktails served in a martini glass, which is where the name comes from. What it is, definitively, is one of the most perfectly balanced cocktails ever invented. The bitterness of the coffee, the sweetness of the liqueur, the clean alcohol of the vodka, and the optional richness of egg white. Every element is doing something essential.
The secret to a perfect Espresso Martini — the foam
The three coffee beans garnish on top of an Espresso Martini is iconic. But what sits underneath those beans matters just as much as what’s in the glass, and that’s the foam.
A great Espresso Martini has a thick, dense, caramel-coloured foam sitting on the surface of the drink. It’s the hallmark of a well-made one and the thing that separates a good Espresso Martini from a great one. Getting that foam right comes down to two things: shaking hard and cold, and knowing when to add egg white.
Fresh espresso or a quality concentrate like Grinders X-tract creates natural foam when shaken vigorously with ice. The proteins in the coffee emulsify and trap air, producing that signature crema-like layer. The harder and longer you shake, the better the foam. Shake for a full 15–20 seconds. Its longer than feels necessary, then strain immediately into a chilled glass.
Should you add egg white?
This is the question that divides Espresso Martini drinkers and the answer is: it depends on what you want from the drink.
Without egg white — the cocktail is cleaner, more coffee-forward, and the foam comes purely from the vigorous shake and the coffee’s natural proteins. This is the classic version and it’s what most bars serve.
With egg white — the foam becomes significantly thicker, creamier, and more stable. It sits on top of the drink like a proper crema and holds its structure for several minutes. The egg white adds a silky mouthfeel to the drink itself and softens the bitterness of the coffee slightly, making it rounder and more indulgent. If you’ve ever had an Espresso Martini where the foam was so thick you could almost eat it with a spoon, egg white was involved.
The technique for using egg white is a dry shake. Then shake all the ingredients without ice first for 10–15 seconds to emulsify the egg, then add ice and shake again hard for another 15 seconds. Double strain into the glass. The result is exceptional.
If you’re serving this to guests, the egg white version consistently produces more of a “wow” reaction. If you’re making it for yourself on a weeknight, the standard version is faster and just as delicious.
One note: if using egg white, use a fresh, high-quality egg and ensure it’s been stored properly. Alternatively, aquafaba, the liquid from a can of chickpeas — works as a vegan substitute and produces a surprisingly similar foam.
What’s in an Espresso Martini
Four ingredients in the classic version. Five if you’re adding egg white. Every one matters.
Vodka
Vodka provides the backbone clean, neutral, and strong enough to carry the coffee and liqueur without competing with them. You want something smooth here rather than heavily characterful. Ketel One and Grey Goose both work beautifully. Tito’s Handmade Vodka is the value pick that holds its own in this drink without apology.
The quality of vodka matters more in an Espresso Martini than in a Moscow Mule. The drink is cold and dense enough that a harsh vodka shows up in the finish. Use something you’d be comfortable drinking neat.
Grinders Coffee X-tract (or fresh espresso)
This is the most important ingredient in the glass and the one that makes or breaks the drink. Fresh espresso is the traditional choice — one shot (about 30ml), pulled just before you shake so it’s still warm going into the cold shaker, which creates better emulsification and more foam.
If you don’t have an espresso machine and most home bartenders don’t. Then something like Grinders Coffee X-tract is the answer. It’s a concentrated cold brew coffee extract designed specifically for cocktail use. Strong, smooth, and consistent every time. So no machine, no mess, no timing your shot between guests arriving. Add it straight from the bottle. The flavour is genuinely excellent and the foam it produces when shaken is comparable to fresh espresso.
For anyone making Espresso Martinis regularly at home, a bottle of Grinders X-tract on the bar is non-negotiable.
Coffee Liqueur — Kahlúa
Kahlúa is the standard and it earns that position. It adds sweetness, depth, and an additional coffee dimension that rounds out the bitterness of the espresso. The sugar content means you often don’t need any additional simple syrup. The Kahlúa handles that balance.
Mr. Black Cold Brew Coffee Liqueur is the premium alternative worth knowing about, it’s drier and more coffee-forward than Kahlúa, with less sweetness. Which makes for a more complex, less dessert-like Espresso Martini. If you want to push the drink toward something more sophisticated, swap Kahlúa for Mr. Black.
Simple Syrup (optional)
Whether you need simple syrup depends on your coffee liqueur and your personal preference. With Kahlúa, most recipes are sweet enough without it. With Mr. Black, a small splash of simple syrup brings the balance back. Taste the cocktail after shaking if it needs sweetness, add half an ounce of syrup and shake again briefly.
Egg White (optional — but recommended)
One egg white per cocktail. Dry shake first without ice, then add ice and shake hard. The result is a foam so thick and stable it feels almost architectural. See the full technique above.
Equipment you’ll need
A good cocktail shaker is essential for this drink. The Espresso Martini lives and dies on how hard and how cold you shake it. A Boston shaker or a quality three-piece shaker gives you the volume and seal needed to shake hard without spillage.
A fine mesh strainer alongside the Hawthorne strainer on your shaker produces a cleaner finish. It catches the ice chips and any remaining egg white strands that would otherwise cloud the drink.
And the glass. An Espresso Martini should be served in a proper coupe or martini glass chilled, ideally. Pop the glass in the freezer for five minutes before you pour. The cold glass keeps the foam set and the drink cold for longer. Our Best Cocktail Glassware guide covers the best options at every budget.
How to make an Espresso Martini
Standard version (no egg white):
Chill your glass, either in the freezer for five minutes or by filling it with ice water while you prepare the drink, then discarding before pouring.
Add your vodka, Grinders X-tract (or fresh espresso shot), and Kahlúa to a cocktail shaker filled with ice. Seal it tightly and shake as hard as you can for a full 15–20 seconds. This is longer than most cocktails require. The vigour and duration of the shake determines the quality of the foam.
Double strain into the chilled glass — Hawthorne strainer plus fine mesh strainer together. Pour from a height if you can manage it, which helps aerate the foam further.
Garnish with three coffee beans placed gently on the foam. Serve immediately.
Egg white version:
Add vodka, Grinders X-tract, Kahlúa, and one egg white to a shaker without ice. Seal and dry shake hard for 10–15 seconds. Open, add a full scoop of ice, seal again, and shake hard for another 15–20 seconds.
Double strain into the chilled glass. The foam will be thick, dense, and beautiful. Place three coffee beans on top and serve immediately.
Print
Espresso Martini
- Total Time: 5
Description
Rich, bold, and impossibly smooth the classic Espresso Martini made with vodka, Kahlúa, and Grinders Coffee X-tract. Add egg white for an extraordinary foam.
Ingredients
- 2 oz vodka
- 1 oz Grinders Coffee X-tract or fresh espresso shot
- 3/4 oz Kahlúa coffee liqueur
- Ice for shaking
- 3 coffee beans, to garnish
For the egg white version — add:
- 1 fresh egg white (or 1 oz aquafaba)
Instructions
Standard
- Chill a coupe or martini glass in the freezer for 5 minutes
- Add vodka, Grinders X-tract, and Kahlúa to a shaker filled with ice
- Shake hard for 15–20 seconds — longer than feels necessary
- Double strain through Hawthorne and fine mesh strainer into chilled glass
- Garnish with 3 coffee beans placed gently on the foam
- Serve immediately
Instructions (egg white version):
- Chill a coupe or martini glass in the freezer for 5 minutes
- Add vodka, Grinders X-tract, Kahlúa, and egg white to shaker without ice
- Dry shake hard for 10–15 seconds to emulsify the egg
- Add a full scoop of ice, seal, and shake hard for another 15–20 seconds
- Double strain into chilled glass
- Place 3 coffee beans on foam and serve immediately
Notes
The harder and longer you shake, the better the foam. Double straining is not optional it produces a cleaner drink and better foam surface. Mr. Black Cold Brew Liqueur is an excellent substitute for Kahlúa if you prefer a less sweet, more coffee-forward result. Aquafaba (chickpea water) works as a vegan substitute for egg white and produces a surprisingly similar foam.
- Prep Time: 5
- Category: Cocktails, Vodka
- Method: Cocktail Shaker
Nutrition
- Calories: 210
Espresso Martini variations
Once you have the classic nailed, a few variations worth trying:
Vanilla Espresso Martini — add a splash of vanilla vodka or half a teaspoon of vanilla syrup. Softens the bitterness and adds a dessert-like quality that works beautifully.
Salted Caramel Espresso Martini — replace the simple syrup with salted caramel syrup. The salt enhances the coffee flavour and the caramel adds richness. One of the best variations.
Spiced Espresso Martini — add a pinch of cinnamon to the shaker. Subtle but warming — particularly good in winter.
Iced Espresso Martini — skip the martini glass and serve over a large ice cube in a rocks glass. More casual, easier to make in batches, and just as delicious.
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