Espresso Martini: The Complete Recipe, Technique, and Foam Troubleshooting Guide

Espresso Martini: what this guide covers and why it matters

The Espresso Martini is a modern classic built on a simple idea: vodka, coffee, sweetness, and a foam cap that makes the drink look as good as it tastes. In practice, it is a technical cocktail. Small changes in espresso freshness, ice quality, shake method, and sugar level can turn it from silky and balanced into bitter, watery, or flat.

This guide is structured to match the dominant search intent for “Espresso Martini”: a clear, reliable recipe first, then the technique details that solve the real-world problems (foam, balance, speed in service), followed by history and variations. The “official” reference spec is the International Bartenders Association (IBA) recipe.

IBA Spec as a Reference, Not a Rule

Even though the recipe above follows the IBA specification, it should be treated as a reference point rather than a fixed rule. The IBA is the global trade organization best known for maintaining an official list of “standard” cocktail recipes used in competitions, training, and professional reference. Those specs aim for clarity and consistency, but real-world Espresso Martinis can vary widely based on espresso intensity, roast profile, sweetness level, and the coffee liqueur used. For that reason, it is strongly recommended to experiment with small dose adjustments and different brands of vodka, coffee liqueur, and syrup to match the desired balance in a specific venue, guest preference, and service setup.

The Classic Espresso Martini recipe

Recipe card (bartender-ready)

Yield: 1 cocktail

Glassware: Chilled cocktail glass, coupe, or Nick and Nora

Method: Shake and fine strain

Garnish standard: 3 coffee beans (classic presentation)

Ingredients:

• Vodka: 50 ml (1.7 oz)

• Coffee liqueur: 30 ml (1 oz)

• Sugar syrup: 10 ml (0.35 oz)

• 1 strong, fresh espresso (equal to 30 ml / 1 oz)

Step-by-step method:

1. Chill the glass (freezer or fill with ice while building).

2. Add vodka, coffee liqueur, sugar syrup, and freshly pulled espresso to a shaker.

3. Fill with hard, cold ice.

4. Shake hard until fully chilled.

5. Fine strain into the chilled glass.

6. Garnish with three coffee beans.

Dilution and temperature notes (practical)

• The drink should be served “up” and very cold, with a tight foam layer on top. The IBA method is a full shake with ice, strained into a chilled glass.

• Use fresh espresso for best foam. Fresh crema makes foam formation easier.

Tasting notes (what “correct” tastes like)

Balanced Espresso Martini should read as: coffee-forward aroma, light sweetness, clean vodka structure, and a smooth finish without harsh bitterness. Sweetness level is adjustable and depends heavily on the coffee liqueur used.

A modern “balanced bar” spec (useful when guests want less sweetness)

Many bars reduce syrup and let the coffee liqueur carry sweetness. A widely used modern build is similar to Liquor.com’s approach, which also allows cold brew concentrate as an alternative coffee component.

Ingredients:

• Vodka: 60 ml (2 oz)

• Coffee liqueur: 15 ml (0.5 oz)

• Fresh espresso (or cold brew concentrate): 30 ml (1 oz)

• Simple syrup: 7.5 ml (0.25 oz)

Why this works: it is less dessert-like than the IBA spec, while still giving enough sugar to round bitterness and support foam.

The 60-second Espresso Martini checklist (for consistent results)

• Fresh espresso: pull it close to shake time for maximum crema and aroma.

• Cold glass: a warm coupe kills texture fast.

• Hard ice: wet or melting ice makes the drink thin.

• Hard shake: foam and chill come from aggressive agitation.

• Fine strain: cleaner texture and a better-looking foam cap.

Ingredients explained (what each component is doing)

Vodka

Vodka provides structure without competing aromatics. Quality matters less than cleanliness: avoid harsh burn, because there is nowhere for it to hide in a short drink.

Espresso

Espresso supplies aroma, bitterness, roast notes, and the crema that helps generate a stable foam. Serious Eats notes fresh espresso tends to foam more easily because crema contains trapped CO2 gas. Difford’s Guide also emphasizes that crema is key to the appearance and success of the cocktail.

Coffee liqueur

Coffee liqueur contributes sweetness, viscosity, and coffee depth. The IBA spec explicitly uses Kahlúa.

Sugar syrup

Sugar is not optional in most real-world setups. It is the balance lever that compensates for espresso bitterness and different coffee liqueur sweetness levels. Difford’s notes that the original version included sugar syrup, and that sugar needs vary by drinker and liqueur choice.

Technique: how to get the signature foam every time

1) Espresso timing: use it fresh

Fresh espresso improves foam formation and gives a more vivid coffee aroma. Both Difford’s and Serious Eats explicitly connect crema and fresh espresso to foam performance.

Practical habit: pull espresso, build immediately, shake immediately. If espresso sits, the crema collapses and the drink often looks flat.

2) Shake mechanics: harder than most people think

The Espresso Martini is not a gentle “chill shake.” It needs force to aerate, emulsify coffee oils, and lock in microbubbles.

Service standard: a hard shake until the shaker is very cold, then fine strain.

3) Ice quality: the hidden variable

Ice controls dilution and final texture. Soft, wet ice over-dilutes and can break foam. For an ice deep dive, use the “What About Ice?” guide in the Knowledge library.

Balancing sweetness and bitterness (the part most recipes ignore)

The same recipe can taste radically different depending on: espresso roast level, shot intensity, and coffee liqueur brand sweetness.

A simple calibration system:

• If the drink is too bitter or harsh, increase syrup slightly or increase coffee liqueur slightly.

• If the drink is too sweet, reduce syrup first, then reduce liqueur.

• If the drink is flat, the espresso is often stale or too weak, or the shake was too light.

Difford’s explicitly highlights that sugar level depends on taste and liqueur choice, and that the original included sugar syrup.

Troubleshooting (fast fixes)

Problem: No foam, or foam disappears quickly

Likely causes and fixes:

• Espresso not fresh: pull closer to service time.

• Shake too soft: shake harder and longer.

• Glass not chilled: chill glass properly.

• Coffee substitute mismatch: if using cold brew concentrate, adjust technique and expect different foam behavior (it can work, but it behaves differently than espresso).

Problem: Drink tastes watery

• Ice is too wet, or shake time is too long with poor ice. Upgrade ice and tighten the shake window.

• Over-measured espresso volume relative to spirits. Re-check spec.

Problem: Drink is too bitter

• Espresso shot is too intense, too dark-roasted, or extracted harshly. Reduce espresso intensity, increase sugar slightly, or use a sweeter liqueur.

• Use the IBA spec as a reference point if unsure.

Problem: Drink is too sweet

• Reduce syrup first.

• If still too sweet, reduce coffee liqueur.

Problem: Grainy texture or ice chips in the drink

• Fine strain every time.

• Avoid “snow” ice in the shaker.

Batching and prep notes (venue-friendly)

Best practice: partial batching

Batch the stable ingredients (vodka + coffee liqueur + syrup) and keep refrigerated. Add fresh espresso per order, then shake.

When speed is critical: cold brew concentrate option

Liquor.com explicitly lists cold brew concentrate as an alternative to espresso. This can improve speed and consistency, but it changes aroma and foam behavior. If using cold brew, test specs, because coffee strength varies widely by brand and dilution.

Variations that stay “true” to the Espresso Martini concept

Keep the identity: spirit base + coffee + sweetness + foam.

• Vanilla Espresso Martini: vanilla vodka or a small vanilla syrup addition.

• Chocolate Espresso Martini: small cacao liqueur addition, then re-balance sweetness.

• Spirited base swap: rum or whiskey can work, but becomes a different drink style quickly, so adjust expectations and menu naming.

A short, accurate history (with what is certain and what is disputed)

The Espresso Martini is widely credited to London bartender Dick Bradsell, and many sources place its creation in London’s 1980s bar scene. Specific details vary by source:

• Some accounts place an early version at the Soho Brasserie, describing it as vodka and espresso with simple syrup, originally without coffee liqueur.

• Difford’s Guide also places the creation at Soho Brasserie and ties it to a customer request for a strong, energizing drink.

• Other retellings place the “Vodka Espresso” at Fred’s Club later in the decade.

What is safe to say: it is a Bradsell-linked 1980s London creation, it evolved in name and spec over time, and it is now codified in an official IBA recipe.

Also, despite the name, it is not a traditional Martini because it contains neither gin nor vermouth.

FAQ (quick answers)

1. Can brewed coffee replace espresso?

   It can, but results differ. Espresso improves aroma and foam thanks to crema.

2. Can cold brew be used instead of espresso?

   Yes. Cold brew concentrate is a common alternative, but it changes foam and flavor.

3. Why does the Espresso Martini have foam?

   Hard shaking aerates the drink; fresh espresso crema helps generate stable foam.

4. What is the official Espresso Martini recipe?

   The IBA spec uses vodka, Kahlúa, sugar syrup, and a strong espresso, shaken and strained, garnished with three coffee beans.

5. Do you need simple syrup if using coffee liqueur?

   Often yes, but not always. Sweetness depends on coffee liqueur brand and espresso bitterness.

6. What glass is best: martini glass or coupe?

   Any well-chilled “up” glass works. Choose what keeps temperature and supports presentation.

7. How can consistency be improved in a busy bar?

   Use partial batching (spirits + syrup), keep glassware cold, and add espresso per order before shaking.

   
   

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Written by: Riccardo Grechi | Head Mixologist, Bar Consultant & Trainer