The Classic Espresso Martini for International Vodka Day

I've been wanting to add an espresso martini to the site for a while now, and since tomorrow is International Vodka Day I thought this would be a good time to add this classic vodka cocktail.

History of the Espresso Martini

History tells us that the espresso martini was invented by bartender Dick Bradsell at Fred's Club in London in 1983. As the story goes, take it with a grain of salt, a super-model, either Kate Moss or Naomi Campbell, walked in and asked for something to "wake me up, then f**k me up." Dick whipped up a tasty cocktail made from vodka, Kahlúa, Tia Maria and a short pull of espresso.

He called the original version the Espresso Vodka. Other people had their own take on the cocktail over the years, with this classic version recognized by the International Bartenders Association (IBA) as the Espresso Martini.

The Classic Espresso Martini

For a cocktail to work it must have balance in the flavour profile. Many classic cocktails rely on a base spirit, citrus, and a sweetener. Think of a whisky sour, an amaretto sour, or an old fasioned. They all have the same basic ingredients - a base spirit, citrus or some sour/bitter ingredient, and a sweetener. The espresso martini is made with espresso coffee in place of the citrus as the sour/bitter ingredient, and it works very well.

This classic IBA cocktail also includes simple syrup, but I would treat it as optional. Kahlúa is quite sweet so if you are concerned about consuming too much sugar, or simply prefer a cocktail that's not too sweet, leave the simple syrup out.

You could also use a different, less sweet coffee liqueur, and then control the sweetness by adjusting the amount of simple syrup.

Classic Espresso Martini Ingredients

Espresso: As I always recommend, fresh is best, so you want to use a fresh pull of espresso if possible. If you do not have an espresso machine you can always substitute a strong black coffee, or use cold brew if that's what you have available, and call it a coffee martini.

Part of the appeal of the espresso martini is the creamy foam, called crema, on top. This is achieved by using fresh espresso. If you use regular coffee or cold brew you will not get the crema on top.

If you're concerned about caffeine, then you can always make an espresso martini with decaf espresso.

Vodka: Vodka is usually almost tasteless, but in this case I've chosen to use Hounds Black Vodka. Hounds Black Vodka is a dark, violet, almost black vodka with a slightly fruity, floral, sweet flavour, and a slightly tart bitterness that works very well with this espresso martini, but of course you should use any vodka you like, or whatever you have on hand.

Kahlúa: Kahlúa was created in Mexico in 1936 and is arguably the most well known coffee liqueur. Kahlúa is made with rum, distilled from sugarcane juice, and coffee roasted from 100% Arabica coffee beans. The combination creates a rich sweet coffee liqueur with flavours of vanilla and caramel.

16% ABV

The official recipe calls for Kahlúa, but again, if there's a brand you prefer then use that. Other coffee liqueurs include:

• Mr. Black Cold Brew Coffee Liqueur (Australia): Made from a blend of Australian wheat vodka and coffee brewed from 100% Arabica coffee beans. Uses less sugar than other coffee liqueurs which results in a less sweet, more coffee forward liqueur. Perfect for those looking for a less sweet coffee martini (you can always add sugar).
  25% ABV
• Tia Maria Cold Brew Coffee Liqueur: A blend of Jamaican rum and coffee with notes of vanilla.
  20% ABV
• St. George NOLA Coffee Liqueur: Made with cold brew coffee made from Ethiopian coffee beans, Madagascar vanilla, organic cane sugar, and French chicory. It has the flavour of a good, strong cup of coffee, with a slight bitterness, notes of cocoa, and a roasted nuttiness. It uses less sugar so it's not too sweet and syrupy like some other coffee liqueurs.
  25% ABV

Simple Syrup: A blend of sugar and water that you can easily make by blending equal parts sugar and water. 1 cup of water and 1 cup of sugar will make 1 1/2 cups of syrup.

1. Boil the sugar and water gently for 2 to 3 minutes
2. Stir occasionally to dissolve the sugar
3. Let cool completely
4. Pour into a glass container and store in the fridge

This is optional and the amount can be adjusted depending on which coffee liqueur you're using, and the level of sweetness you prefer.

Whole Coffee Beans: To up the presentation value, garnish the finished cocktail by floating 3 whole coffee beans on top of the foam. This is guaranteed to impress your guests.