What’s not to love about a well-made espresso martini? That chocolatey sweetness, a creamy mouthfeel, the heat of the liqueur all topped off with that buzz of caffeine.
It’s such a winning combination, and a staple of so many cocktail menus, that it may surprise you to learn that it actually only dates back to the 1980s when it was created by Dick Bradsell, a bartender at the Soho Brasserie in London.
Below are our two favourite recipes for Espresso Martinis. Easy to make at home using regular items from your kitchen cupboard.
As with all recipes, the quality of your ingredients will have the biggest impact on the final result. We’ve given recommendations for ingredients, our go-to spirits which we like to use. Of course, you may substitute these with others but where possible, do invest in quality spirits as it really will make a difference.
A final note. Always garnish with three coffee beans. One for health. One for wealth. And one for happiness.
A cold brew coffee liqueur is an espresso martini ready to go. We spent months refining our own cold brew coffee liqueur with our friend Shaun from Wardington's distillery in Shropshire.
Project X is made using Project Peru. Ethically sourced from an organic cooperative in the northern mountains of Peru in Jaen. These farmers grow in some of the most remote conditions in the world. Extract selects a group of about 50 farmers, producing coffee of the highest quality for our Project Peru filter coffee.
Super easy. No hassle
– Project X Cold Brew Coffee Liqueur
– Cocktail Shaker (or a jam jar)
Pour Project X into a cocktail shaker with ice.
(a jam jar works fine if you’re improvising at home.)
Shake, then slowly pour into a martini glass.
Garnish with three coffee beans. One for health, one for wealth and one for happiness.
Don’t believe how easy that was? Check out Dan’s video to see it in action.
There's something to be said for making time to carefully prepare and serve a drink (alcoholic or not). The classic Espresso Martini is hard to beat and the recipe is super easy to remember; 1:1:1 - equal parts of everything.
As we mentioned at the start of the post, quality matters. In this recipe, we use Black Cow Vodka, a vodka made using the leftover whey from cheesemaking down in Dorset. The result, a crystal clear, smooth and creamy tasting vodka which blends perfectly with Tia Maria and a quality espresso.
You can use any espresso for this recipe. We like using a honey-process or natural-process coffee something like Betty or, when available, Unkle Funka is great. A natural process coffee will have a slightly boozy and juicy flavour profile which perfectly compliments the sweetness of the coffee liqueur.
Super easy. 2 steps. 3 ingredients
– 50ml Black Cow Vodka, 50ml Tia Maria, 50ml Espresso
– Cocktail shaker & spirit measure (or a measuring jug)
First, brew your espresso. If you have an espresso machine, pull a double shot of espresso. If you don’t have an espresso machine you can use a moka pot, or an aeropress – use a fine grind and a fast plunge.
Fill your cocktail shaker with ice then add 50ml Black Cow Vodka, 50ml Tia Maria and finally your 50ml espresso. Make sure the lid is on and shake.
Once shaken, slowly pour and strain (if you have a cocktail strainer) into a martini glass. Garnish with three beans and serve.
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