Whether you love to hate it or hate to love it (or love to love it), it’s everywhere. And it’s mutating. Though at its core the Espresso Martini is little more than vodka-spiked coffee served in a V-shaped glass, today’s interpretations of the modern classic are pushing the blueprint in new directions, spawning enough riffs to give the Negroni a run for its money.
Even in its classic construction, there’s room for variation. For instance, Patrick Smith’s Espresso Martini blends equal parts fresh espresso and coffee liqueur to tick the coffee box, while vanilla liqueur works in tandem with Demerara syrup to add sweetness and body. Jeffrey Morgenthaler’s Espresso Martini, meanwhile, eschews espresso completely in his home bar–friendly variation, opting instead for cold-brew concentrate in his otherwise archetypal combo of vodka and Kahlúa.
Other modern recipes are ditching the signature Martini glass altogether, opting to serve their Espresso Martinis on the rocks instead. Such is the case with Tim Wiggins’ recipe, which not only shuns stemware, but espresso, too; like Morgenthaler, he relies on cold brew to bring the requisite coffee flavor to his rum- and orgeat-laced interpretation. Though Charity Johnston uses fresh espresso in her But First, Coffee, the inspiration to serve it tall and over ice paradoxically came from her love for cold brew. “I wanted this cocktail to taste as if you’d just had a cold-brew coffee from your favorite shop,” she says.
Others offer more radical departures, swapping out vodka for mezcal or rum, topping with a float of cream or even salted coconut foam, or giving the drink’s signature frothiness a boost with the help of an iSi siphon. Some forgo the alcohol altogether, in favor of zero-proof spirits or homemade nonalcoholic amaro, dubbed “Noverna.”
In other words, the modern classic just keeps modernizing, and for good reason. “It has a reputation as being a little bit trashy… an old, really sweet, really boozy drink that only novices order,” says Patrick Smith. “I don’t think it deserves that reputation.”
Patrick Smith’s Espresso Martini
Vanilla liqueur adds a fulsome, candied quality to this version.
But First, Coffee
A postmodern take on the Espresso Martini inspired by cold brew.
When The Lights Go Out
Cold-brew coffee and Aperol are the backbone of this Espresso Martini riff.
Espresso Martini Granita
A rum-based, frozen take on the caffeinated cocktail.
Room for Improvement’s Espresso Martini
A tropical-leaning take on the classic gets topped with salted coconut foam.
Retreat Gastropub’s “Espresso Martini”
Cold-brew supports a base of rum in this unorthodox, tiki-style "Espresso Martini."
Mezpresso Martini
Coconut water–steeped cold brew shines in this funky riff on the Espresso Martini.
Pecan Swirl
If the Brandy Alexander and Espresso Martini had a baby.
EXpresso Martini
An Espresso Martini featuring "noverna," a homemade amaro alternative.
Café de Olla Martini
The Espresso Martini meets Mexico’s signature café de olla.
Sippin’ the Tea
Black tea, pandan and condensed oat milk flavor this Espresso Martini–like drink.
Tennessee Nitro Martini
An on-tap Espresso Martini, designed for the home bartender with an iSi siphon.
Jeffrey Morgenthaler’s Espresso Martini
Cold brew concentrate packs a strong punch in lieu of fresh espresso.
The Benevolent
An Espresso Martini made with tequila and mole bitters.
Espresso Martini (N/A)
Two spirits modeled on Kahlúa and rum make up the base of this nonalcoholic take.