Découvrez son histoire, la recette officielle, les bons dosages, les erreurs à éviter, des variantes faciles et une FAQ complète pour réussir ce cocktail caféiné comme au bar.Génère-moi une photo vignette de l'article réaliste
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THE RECIPE: ESPRESSO MARTINI
THE RECIPE: MARGARITA
THE RECIPE: THE PORNSTAR MARTINI
The recipe: The French martini
THE RECIPE: ESPRESSO MARTINI
THE RECIPE: MARGARITA
THE RECIPE: THE PORNSTAR MARTINI
THE RECIPE: THE CAIPIRINHA
THE RECIPE: HUGO SPRITZ
The recipe: The Clover club
THE RECIPE: FRENCH 75
THE RECIPE: ESPRESSO MARTINI
- VODKA 50 ml
- pure origin espresso 30 ml
- coffee liqueur 30 ml
- Sugar syrup 10 ml
- coffee beans 3
- Difficulty 3/5
- Preparation time 2 min
The ingredients and their role
Espresso (or very concentrated coffee)
This is the heart of the cocktail: it provides the flavor, the elegant bitterness, the roasted notes, and helps create the foam (with the shake). The more intense and aromatic your coffee, the more "wow" your cocktail will be.
Vodka
It acts as the "engine": the alcohol provides the structure and power, without overpowering the coffee. Ideally, a fairly neutral vodka to let the espresso speak for itself.
Coffee liqueur (Kahlúa type or other)
It's the rich, rounded side. It brings the "coffee" sweetness, a softer texture, and a caramel/chocolate coffee flavor, depending on the brand. It's often what bridges the gap between the bitterness of espresso and vodka.
Sugar syrup
He acts as the arbiter: he balances the bitterness of the coffee and stabilizes the mouthfeel. Too much = heavy cocktail. Not enough = too dry (unless you like it that way). He's the "fine-tuning" ingredient.
Ice cubes (yes, it's an ingredient)
They're not just for show: they cool quickly and control the dilution. Too much ice = fast cooling = cleaner foam. Not enough = sad dilution and a mushy texture.
3 coffee beans (garnish)
It's the visual signature. It gives off a subtle aroma and makes it look like a "professional cocktail" in two seconds.
Presentation and tasting tips
- Glass: ideally a cocktail glass (martini glass) or a coupe.
- The detail that makes all the difference: a very cold glass (fill it with ice and water while you shake, then empty it just before serving).
- Finishing: a fine and even foam on top, then 3 coffee beans in the center.
A little aesthetic tip: when you pour, do it gently and cleanly, the foam settles better and you keep a neat finish.
When to drink it?
Perfect after a meal (liquid dessert) or in the early evening if you want a chic cocktail that “wakes you up”.
How to taste it?
Start by smelling it: your nose is already half the fun (coffee + sugar + roasting). Then, take small sips: you'll feel the contrast between the soft foam and the ice-cold cocktail underneath.
What should I serve with it?
Perfect with:
- a square of dark chocolate
- shortbread-type dry biscuits
- or a dessert that's not too sweet (otherwise it quickly becomes "too much").
Temperature & timing
An Espresso Martini is best served very cold, right after preparation. If you let it sit for too long, the foam will deflate and the flavors will change.
Ustensiles nécessaires
Calabrese Jigger ML/OZ
HAWTHORN STRAINER COCKTAIL
COCO™ STRAINER PREMIUM MESH CONE
SAVAGE NUDE CUP 22CL
The steps
Preparation steps (with dosages)
Dosage per 1 glass:
- Cool the glass
Fill your cocktail glass with ice cubes and a little water while you prepare the rest. (A very cold glass means a more stable foam and a more "professional" cocktail.)
- Prepare the espresso
Pour one strong espresso (25–30 ml) . Let it rest for 1 to 2 minutes to cool down a bit (otherwise you'll melt the ice too quickly and dilute it).
- Fill the shaker with ice
Put a good amount of ice cubes in the shaker: we want to cool it down quickly, not drown the cocktail.
- Add the ingredients (dosage)
Pour 50 ml of vodka, 30 ml of coffee liqueur, 10 ml of sugar syrup, then the espresso into the shaker.
- Shake vigorously (the key moment)
Shake vigorously for 10 to 15 seconds . This creates the fine foam and gives it the “bar” texture.
- Empty the glass and filter
Discard the water and ice cubes from the glass. Strain the cocktail into the glass. If you can, double-strain (using a sieve and then a fine-mesh strainer) for a cleaner texture.
- Finalize and serve
Place 3 coffee beans in the center of the foam, and serve immediately (it's best very cold, just after preparation).

The History of the Espresso Martini
The Espresso Martini is the cocktail that has achieved something quite remarkable: uniting the worlds of coffee and bar in an ultra-chic glass, without being complicated. And contrary to popular belief, it doesn't originate from the United States.
Its origins are traced back to London's Soho district in the mid-1980s. The most widely told (and most credible) story involves a customer who wanted a drink that was both "energizing" and "effective." The result: a simple, effective, and immediate mix: vodka + coffee + coffee liqueur + a little sugar, all shaken to create that signature foam.
Initially, it also circulated under other names (notably “Vodka Espresso”), before “Espresso Martini” became the standard. And here's an important point: it's not called “Martini” because it resembles the classic Martini (gin/vermouth), but primarily because it's served in a “martini-style” cocktail glass and belongs to the large family of short, elegant cocktails served very cold.
Today, it has become a modern essential: easy to love, spectacular to serve (the foam!), and perfect for those who want a gourmet cocktail with a real coffee personality.



Anecdote
The most well-known story behind the Espresso Martini is that it originated from a very simple (and very human) request: a customer came into the bar saying, “I need something to wake me up… but that’s still a proper cocktail.” So, the idea was to mix a strong espresso with vodka and a coffee liqueur, then shake vigorously to create that signature foam. The result: a cocktail that acts as both a dessert and a pick-me-up, and which has become a modern classic.
And the funny thing is, it was initially sold under names like “Vodka Espresso,” before “Espresso Martini” became the standard, mainly because it was served in the famous “martini-style” cocktail glass. It just goes to show that sometimes a well-chosen name is just as important as a good recipe.
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