It may come as a surprise that the staple Espresso Martini was only invented in the 1980s, making it one of the newest additions to the classic section of any cocktail menu.
The drink is so popular and successful that the US has a whole day dedicated to the coffee and vodka concoction, celebrated annually on 15 March. Difford’s Guide places it as the third most popular cocktail, after the Porn Star Martini and Margarita.
Originally called the “Vodka Espresso” and “Pharmaceutical Stimulant” by London bartender Dick Bradsell, legend has it that the cocktail was designed for a well known supermodel after she requested “something to wake me up, then fuck me up”.
Do not fret – the Espresso Yourself Martini will wake you up, without fucking you up. It’s an elevated espresso with sweet almond and vanilla touches, combined with bitter coffee.
It can be served at any time of day, though preferably not before bedtime or you may struggle to get to sleep. Serve in a coupe glass with a few coffee beans on the surface for the ultimate classy mocktail.
If you decide to garnish with coffee beans, we suggest using three to replicate the Espresso Martini’s trademark. The three beans represent health, wealth and happiness – what more could you want?
Things you’ll need (serves 1):
- 120ml Espresso
- 60ml Vanilla Syrup
- 30ml Almond milk
- 30ml Double Cream
- Ice – cubed
- Coupe glass
- Cocktail shaker (or a sealed container)
- Optional coffee beans to garnish
- Optional cocoa powder to rim glass
How to make an Espresso Yourself Martini:
If you wish to add some optional chocolate for sweetness, you’ll need to rim your glass. Place a layer of cocoa powder on a flat surface and a very small amount of vanilla syrup on another. Dip the rim of the glass in the vanilla syrup and then into the cocoa. Top tip: Move the rim around in various directions to coat it fully. Shake any loose powder off and voilá!
Now that the glasses are prepared, you can set them aside.
Fill a cocktail shaker (or any other sealed container) with ice before pouring in the espresso, double cream, almond milk, and vanilla syrup. Shake this as much as you can for around a minute or so – it’s a bit of a workout. Use a strainer (or sieve) when pouring the mixture into the coupe glasses, to separate it from the ice.
Embellish with a few coffee beans and you’re good to go! This simple but elegant mocktail will have you waking up before you go-go.
If you do wish to add alcohol, simply add 50ml of vodka to the cocktail shaker in the previous step. With or without alcohol, you’ll be the life of the party.
Top tip: Running low on vanilla syrup? No worries! You can easily make it yourself with items you probably already have at home. Just add equal parts (230g) granulated sugar and water to a saucepan and stir over gentle heat to dissolve the sugar, without allowing it to boil. Stir in three teaspoons of vanilla extract or one vanilla pod and leave for 5-10 minutes. Once the sugar is dissolved, set the syrup aside to cool before using.
Featured picture: Joe Coughlan, Picture editor: Charlotte Doyle