When you think of an espresso based cocktail the first thing that will spring to mind to most people is the all time classic ‘Espresso Martini’.
A very easy to make cocktail which tastes fantastic if you use the right ingredients.
Dick Bradsell, inventor of ‘Espresso Martini‘
It was invented in the late 1980’s by barman Dick Bradsell when a top model requested a cocktail that would: ‘Wake me up and then f**k me up’.
The name comes from the main ingredient used for the drink together with the glass its served in even though it has no actual ‘Martini’ in it.
It soon became a popular drink across the world as its blend of enveloping taste and the simplicity in preparing it made it a perfect after dinner drink.
The bitter coffee flavor mixes with the coffee liquor to give birth to a drink to sip in all seasons. In the summer you can serve with ice scales, as a slush.
How to prepare it
The steps to prepare the Espresso Martini Coffee Cup La Tazza d’oro are few and simple.
We cool off a cocktail cup and pour 5 cl of vodka, 3 cl of espresso
coffee and 2 cl of coffee liqueur into a shaker.
Put the ice very dry and shake it very energetically for about a minute. Pour all the mixture, which will appear with a light foam consistent, in the cocktail cup previously flavoured with a touch of lime.
If you like, serve it on a slate dish with a tartar of fresh fruits and berries, lime and some coffee beans.
For an exquisite dessert version you can easily make a coffee affogato: put two cream ice cream balls in a bowl, add the Espresso Martini, plus another boiling coffee on the icecream and… the refereshing dessert is served!
A more alcoholic variant is to replace Vodka with any kind of grappa, for a fuller and stronger drink.
As for any cocktail, the key is good ingredients so choose a nice vodka and a really good blend of coffee, such as ‘La Tazza d’Oro Miscela Bar’ to ensure an optimal result.
Credits for this version of the recipe to ‘La Tazza d’Oro’.
Born in London, grew up in Sardinia (Italy), studied History & Sociology in Manchester. After a work interlude in London, moved to Uppsala for a postgrad in Cultural Anthropology.
Interests vary between historical and contemporary human-centred thematics. True espresso lover.