Espresso Martini with Baileys

The classic espresso martini was made famous by Dick Bradsell (a London bartender) in the 1980s, who came up with this coffee cocktail on the spot when a famous model asked for “something that will keep me up and f**k me up at the same time.” Charming.

The caffeinated boozy combo became legendary. This espresso martini recipe is a bit different, super creamy, lightly sweet and very festive.

Garnished with espresso beans and a shaved chocolate rim, this creamy espresso martini has style, sophistication and, above all else, a lip-smacking flavor that will keep you coming back for another sip.

Don’t let the sweet plush flavors of my Baileys martini fool you — it’s got a kick. I usually limit myself to one drink; I’m a lightweight.

Why you’ll love this recipe:

• It’s quick and easy to make.
• It tastes almost like a milkshake — with no overpowering taste of alcohol and goes down easily.
• You can make espresso martinis by the glass or by the pitcher for a crowd.
• They’re great for entertaining and holidays.

Ingredients:

•  Vodka – I used Tito’s to make this vodka espresso martini, but you can use Grey Goose, your favorite plain vodka.
• Bailey’s Irish Cream – a liqueur flavored with cream, cocoa and Irish Whiskey.
• Kahlua – a coffee liqueur made with rum, sugar and coffee.
• Simple Syrup – a neutral sweetener for cocktails made with granulated sugar and water. Though simple syrup is one of the espresso martini ingredients, it doesn’t make the cocktail overly sweet.
• Half and Half – gives the creamy espresso martini it’s velvety mouthfeel. You can also use whole milk if you don’t have half and half.
• Espresso – I recommend brewing a shot of espresso (or strong coffee) earlier in the day and chilling before making the coffee martini recipe, otherwise the hot drink will melt the ice and water down your cocktail.

Instructions:

1. Grate chocolate to decorate the rims of the martini glasses. Brush the rim with simple syrup or agave syrup then dip the rim into the chocolate shavings until they adhere. Set aside.
2. Fill a cocktail shaker (I like the Boston shaker with the built-in strainer) with ice and add the vodka, Baileys, Kahlúa, simple syrup, half and half and chilled espresso.
3. Secure the shaker with the lid and shake vigorously for about 20 seconds until the contents are icy cold and frothy.
4. Divide the espresso martini between two prepared glasses and garnish with espresso beans. (Be sure to strain the ice out of the drinks when pouring).

The last bit of froth in the shaker should be divided between the two glasses.

Variations:

• For headier foam or crema, swap half and half for cream.
• There are many different ways to make espresso coffee, using an espresso machine or french press. If you don’t have either, use your drip coffee machine to make an extra strong batch of coffee or use a cold brew concentrate.
• Substitute Tia Maria for Kahlúa as the coffee liqueur.

FAQ’s

Storage & Make Ahead

These creamy espresso martinis are best when made fresh because they get that foamy top, but you can assemble the ingredients in advance to serve chocolate espresso martini in a pitcher. Assemble the ingredients in a glass container with a tight-fitting lid and refrigerate until ready to serve.

Best glasses for a martini

Serve your martini in a stemmed glass – so that you can hold the drink by the stem and not risk warming the chilled espresso martini.

A martini glass is fine, but you can also use a coupe glass. In many ways, a coupe is more practical than a typical martini glass because there’s less likelihood of spilling as the sides and rim are rounded, rather than straight.

Martini glasses are notorious for accidental spills, drips and splatters (either on your person or an unsuspecting friend), and what’s the point of making a sophisticated cocktail if you’re wearing it down your front? Am-I-Right?

More martini recipes you’ll love:

• Cherry Martini
• Blood Orange Martini
• Lychee Martini