The Espresso Martini, credited to London bartender Dick Bradsell in the early 1980s, is a modern classic born from a late-night request for something to "wake me up and f*ck me up." What makes a great version is simple: freshly pulled espresso for bright crema, a clean vodka, and just enough coffee liqueur to balance sweetness without overpowering the beans—shake vigorously with ice to achieve that silky foam and fine-strain into a chilled glass. Practical tip: brew your espresso right before mixing and use a metal shaker for faster chilling. If you’re in Buffalo, stop by Buffalo House Liquor & Wines in Tonawanda for espresso-grade beans, vodka, and coffee liqueur to get started.
Ingredients
| 2 oz | Vodka |
| 1 oz | Coffee liqueur (Kahlúa or Mr Black) |
| 1 oz | Fresh espresso, chilled |
| ¼ oz | Simple syrup (optional) |
Instructions
- Brew a shot of espresso and chill it for at least 5 minutes (this is what creates the signature foam).
- Add vodka, coffee liqueur, chilled espresso, and simple syrup to a cocktail shaker filled with ice.
- Shake hard for 15-20 seconds until the outside of the shaker is frosty.
- Double-strain into a chilled coupe glass.
- Garnish with 3 floating coffee beans for good fortune.
Shop the Bottles for Your Espresso Martini
Pick up everything you need at Buffalo House Liquor & Wines in Tonawanda, NY — same-day delivery across Buffalo, Kenmore, Williamsville, and surrounding areas, or grab them in-store.
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