Frozen Espresso Martini

PUNCH | Brooklyn, NY

When a supermodel asked him to create a drink that would “wake her up, then fuck her up,” Dick Bradsell famously created the Espresso Martini. This frozen riff on the modern classic calls on a mixture of coconut cream and coconut milk to balance the intensity of Borghetti Espresso Liqueur and adds a final bracing kick by way of a Fernet-Branca float.


Serving: 1

  • 2 ounces vodka
  • 1 ounce Caffe Borghetti Espresso Liqueur
  • 1 ounce coconut mix (3:1, Coco Lopez:coconut milk)
  • 1/4 ounce simple syrup (1:1, sugar:water)
  • 1 1/2 cups ice
  • Fernet-Branca float (optional)

  1. Combine all ingredients in a blender.
  2. Blend until smooth.
  3. Top with a Fernet-Branca float.