Espresso Martini: how to get a thick bar-style foam
London bartender Dick Bradsell created the Espresso Martini in the late 1980s. The story goes that a guest asked for a drink that would wake her up and relax her at the same time. Today it is one of the most ordered cocktails in the world.
Ingredients
- 50 ml vodka
- 30 ml freshly brewed espresso
- 20 ml coffee liqueur
- 5 to 10 ml sugar syrup to taste
- 3 coffee beans to garnish
- Plenty of hard ice cubes for shaking
Method
- Chill a coupe or martini glass.
- Brew the espresso and let it cool for a minute.
- Add vodka, espresso, liqueur and syrup to the shaker.
- Fill the shaker to the top with ice.
- Shake very hard for 15 to 20 seconds.
- Double strain and float three coffee beans.
Where the foam comes from
The foam is built from coffee oils and CO₂ in fresh espresso. In a hard shake the ice cubes act like a frother, hitting the drink and whipping air into it. The harder and larger the ice, the thicker the foam. Soft ice shatters and melts, and the foam comes out thin and fades fast.
Three rules for a thick foam
- Fresh espresso. Instant or yesterday's coffee won't foam.
- A full shaker. Ice to the top so it has something to hit with.
- Power and time. At least 15 seconds at full effort.
Shaker ice
Dense HOSHIZAKI cubes are the bar standard for shaking. Each Espresso Martini takes about 150 g of ice that is then discarded. A party with 20 drinks needs 3 kg for the shaker alone. If you also need ice for chilling drinks, add a bag of ice.
Variations
Tequila Espresso Martini with reposado, a Salted Caramel version with caramel syrup and a pinch of salt, or an alcohol-free take with cold brew and vanilla syrup.
