The Espresso Martini is a buzzy modern classic, combining vodka, coffee liqueur, freshly brewed espresso, and simple syrup. One of the most-ordered cocktails of the past decade, it has surged in global popularity despite having been around since the 1980s.
The high-octane drink was created in 1983 by British bartender Dick Bradsell while working at London’s Soho Brasserie. Its origin story is among the most frequently cited in cocktail lore. As Bradsell later recalled, he had just finished a coffee training with the bar staff when a sleep-deprived American supermodel asked for a drink “that’s going to wake me up, and then fuck me up.”
At the time, the espresso machine sat directly behind the bar, with coffee grounds everywhere —“very much on my mind,” Bradsell said. Vodka, too, was the spirit of the moment. “It was all people were drinking.”
Originally called the Vodka Espresso and served on the rocks, the cocktail didn’t take its now-iconic form until the late 1990s. While Bradsell was working at London’s Match Bar, during the height of the ’tini craze, the drink was served up in a V-shaped Martini glass, and the name Espresso Martini stuck.
Why the Espresso Martini works
As with any great cocktail, the Espresso Martini depends on quality ingredients. A well-made vodka and coffee liqueur, along with freshly brewed espresso, are essential.
Bitter, sweet, and complex, the drink’s appeal lies in its balance of opposing flavors. Intense coffee notes meet the rich, layered sweetness of liqueur, while vodka provides a clean, dry backbone. A measured touch of simple syrup rounds things out, and vigorous shaking unifies the elements into a silky, frothy texture. At once invigorating and indulgent, the Espresso Martini is equally suited to kick off a meal or carry the night through.
