THE ART OF THE PERFECT ESPRESSO MARTINI
Learn the secrets behind the most requested cocktail at every event we serve.
The Espresso Martini has become one of the most iconic cocktails of our time. Created by legendary bartender Dick Bradsell in 1983, this drink has seen a massive resurgence in popularity and is now the most requested cocktail at almost every event we serve.
The secret to a perfect Espresso Martini starts with the espresso itself. You want a freshly pulled shot — not cold coffee, not instant, and definitely not a pre-made espresso. The crema from a fresh shot is what creates that beautiful foam on top.
The ratio is crucial: 50ml of quality vodka, 30ml of coffee liqueur (we prefer Kahlúa), 25ml of fresh espresso, and just 10ml of sugar syrup. The sugar syrup is optional and depends on the espresso — a darker roast might need it, while a lighter one probably won't.
The shake is where the magic happens. Fill your shaker with plenty of ice, add all ingredients, and shake hard for a full 15 seconds. You want the outside of the shaker to become frosty. This vigorous shake aerates the drink and creates that signature velvety foam.
Finally, double strain into a chilled coupe glass and garnish with three coffee beans — traditionally representing health, wealth, and happiness.
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