[Video Guide] Espresso Martini Recipe: History, Secrets, and the Best Coffee to Use

The Espresso Martini is one of the most iconic coffee cocktails, known for its rich flavor, creamy head, and the perfect balance of caffeine and spirits. But where did it come from, how do you make it properly, and what coffee should you use for the best results? In this guide, we’ll explore the history of the drink, share a step-by-step recipe, and reveal which coffees shine brightest in this legendary cocktail.

Frequently Asked Questions

Who invented the Espresso Martini?
The drink was created in the 1980s by British bartender Dick Bradsell in London’s Soho.

What are the key ingredients in an Espresso Martini?
Espresso, vodka, and Kahlúa in equal parts, plus optional saline solution for flavor enhancement.

Can I use instant coffee for an Espresso Martini?
It’s not recommended. Instant coffee lacks the flavor, crema, and body needed for this cocktail.

Do I need an espresso machine to make it?
No. A moka pot, AeroPress, or strong drip coffee can work, as long as it’s brewed concentrated.

What’s the best coffee for an Espresso Martini?
Light roasts like Mexico Finca Casero Azul Anaerobic and Burundi Long Miles Farm scored highest in taste tests, though medium roasts like Costa Rican Peaberry also perform well.

The Espresso Martini has become a modern classic, but its story begins in 1980s London. Legendary bartender Dick Bradsell is credited with creating it after a model requested a drink that would “wake her up and mess her up.” His answer was a cocktail that blended espresso, vodka, and coffee liqueur—both invigorating and intoxicating.

The Classic Recipe
The simplest and most reliable recipe is equal parts: one part espresso, one part vodka, and one part Kahlúa. Some bartenders add sugar syrup, but Kahlúa typically provides enough sweetness. A small but powerful tweak is adding a drop or two of saline solution (one part salt to five parts water). This subtle addition enhances flavors without making the drink taste salty.

How to Make It
Start with a freshly pulled espresso shot. If you don’t have an espresso machine, a moka pot is the next best option. AeroPress or drip coffee can also work, provided you brew it stronger than usual. Freshly ground coffee beans make a huge difference, adding complexity, body, and the rich crema that defines a true Espresso Martini. Instant coffee should be avoided—it produces a flat, underwhelming drink.

To assemble:

1. Fill a cocktail shaker three-quarters with ice.

2. Add a double shot of vodka, a double shot of Kahlúa, and your espresso.

3. Add a couple of drops of saline solution.

4. Shake vigorously until the shaker is frosty.

5. Strain into a chilled glass and garnish with three coffee beans.

The result should be a dark, rich base topped with a smooth, creamy head—similar to a pint of Guinness.

Which Coffee Works Best?
We put several coffees to the test with a panel of judges. Sumatra Mandheling and Papua New Guinea medium roasts offered solid balance, while Costa Rican Peaberry impressed with smoothness. Instant coffee unsurprisingly failed, scoring lowest. The big surprise came from two light roasts: Mexico’s Finca Casero Azul Anaerobic, which scored the highest, and a Burundi coffee from Long Miles Farm, which came in close behind. Both delivered vibrant, complex flavors that elevated the cocktail far beyond expectations.

Final Thoughts
While the classic recipe is simple, the quality of your coffee makes or breaks the Espresso Martini. Fresh beans, brewed strong, add depth and richness that can’t be matched by shortcuts. Light roasts may surprise you with complexity, while medium and dark roasts deliver traditional boldness. Experiment, find your preference, and enjoy one of the most delicious ways to bring coffee and cocktails together.

Full Video Transcript

"Today we're diving deep into the world of espresso martinis—a classic cocktail that perfectly marries coffee and spirits. If you're new here, don't forget to hit that subscribe button and join us on this flavorful journey. Let's get started.

The Espresso Martini was born in the 1980s in the heart of London’s Soho district. The creator was none other than the late legendary British bartender Dick Bradsell. The story goes that a model asked for a drink that would both wake her up and keep her going, and the result was a cocktail that was both invigorating and intoxicating, just as she requested.

We’ve done our research and tested a bunch of recipes to find what we believe to be the ultimate recipe—which, luckily for you, is also one of the simplest. It’s easy to remember: one part espresso, one part Kahlúa, and one part vodka. Some people use simple syrup, but with these ratios the Kahlúa already provides all the sweetness you need.

There’s also a secret ingredient: a dash of saline solution, which is one part salt to five parts water. It elevates the flavor without making the drink taste salty. Use it sparingly so you don’t notice the salt at all.

We’ve got a few tips to make sure you nail this recipe every time. Later in the video we’re going to take things one step further and put five different coffees to the test. They vary in roast, price, and origin, and we’ve got our trusty panel of judges to see which coffee makes the best Espresso Martini.

To start, gather vodka, Kahlúa, and coffee. As the name suggests, you’ll need an espresso—ideally from an espresso machine. If you don’t have one, a moka pot is a good second choice. If that’s not available, you can use an AeroPress or even a drip coffee maker, as long as you brew it stronger than usual. Think espresso strength: more coffee, less water.

If you’re working with whole beans, you’ll also need a grinder. A burr grinder, either hand or electric, gives the most consistent results. The equipment can vary, but what matters most is the quality of your ingredients and the care you put into making the cocktail. Good coffee brings depth, complexity, and richness. It’s not just about caffeine; it’s about aroma, body, and aftertaste.

This is why instant coffee should be avoided at all costs. While convenient, instant lacks the freshness and nuanced flavors of freshly ground beans. It compromises both taste and texture, leaving the drink flat and without the rich crema you get from a real shot of espresso. Our judging panel agreed: instant coffee just doesn’t deliver and leaves the cocktail missing its pizzazz.

Now, let’s make one. Gather your shaker, Kahlúa, freshly brewed espresso, chilled vodka, ice, and your saline solution. Add ice to the shaker until it’s about three-quarters full. Pour in a double shot of vodka, a double shot of Kahlúa, and your freshly brewed espresso. Add just a couple of drops of saline. Then shake vigorously. The longer and harder you shake, the more creamy foam you’ll develop. Shake until the shaker is frosty and your hands are nearly numb. When you pour, you should see a light mocha-colored stream that settles into a dark base with a rich, creamy head—almost like a Guinness. Garnish with a few coffee beans, and you’ve got the world-famous Espresso Martini. Delicious.

But we wanted to take it further: which coffee makes the best Espresso Martini? We tested a range of beans with our judges. First up was Sumatra Mandheling, a medium roast from Indonesia at about $20 a bag. The panel scored it 19 out of 30. Next was a medium roast Papua New Guinea coffee, priced at $19, which scored 19.5. Costa Rican Peaberry, known for its smooth flavor, did better with a 22.5.

For a surprise, we tried instant coffee—and as expected, it scored a shocking 9 out of 30. It lacked the flavor and texture that make this cocktail shine. Then came Mexico’s Finca Casero Azul Anaerobic, a light roast priced at $74.99. Despite the high cost, it impressed the judges with sweet, complex flavors, earning the highest score: 28 out of 30. Finally, we tested a Burundi coffee from Long Miles Farm, a light roast priced at $49.99, which came in close with 26 points.

So, the winner was Mexico’s Finca Casero Azul Anaerobic, crowned the best coffee for Espresso Martinis. Interestingly, the top two scoring coffees were both light roasts, proving that even in cocktails, they can deliver complexity and balance. As always, though, it comes down to personal taste—so experiment and find what works for you. Let us know in the comments which coffee you prefer in your Espresso Martini."