The Espresso Martini: How a London Bartender Created a Modern Classic
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London, the 1980s. A bartender named Dick Bradsell is working behind the bar of the Soho Brasserie, and the coffee machine sits right next to his station. Out of that setup came one of the most popular cocktails of the last forty years. Today, the espresso martini is a fixture on bar menus from New York to Sydney, and the story of how it began is almost as famous as the drink.
Here is what we know about its history, what is legend, and how to make both the classic cocktail and an alcohol-free version worthy of a New Year’s Eve toast.
Key takeaways
- The espresso martini was created by London bartender Dick Bradsell, usually dated to around 1983 at the Soho Brasserie.
- It was first called a Vodka Espresso and served on the rocks; in 1998 it became the Pharmaceutical Stimulant at The Pharmacy in Notting Hill.
- The famous story of a model asking for a drink to wake her up is Bradsell’s own anecdote; the model’s identity has never been confirmed.
- The classic mix is vodka, fresh espresso and coffee liqueur, shaken hard to create a creamy foam.
Who was Dick Bradsell?
Dick Bradsell was one of the bartenders who shaped London’s cocktail revival. Over his career he worked at bars including the Zanzibar Club, the Groucho Club, Match and The Pharmacy, and he trained and inspired a generation of London bartenders. Besides the espresso martini, he created the Bramble, a gin and blackberry drink that also became a modern classic. When he died in 2016, London’s bar world mourned him as a legend of the trade.
The origin story, as it is told
The story goes like this. A young model walked up to Bradsell’s bar and asked for a drink that would wake her up and then, in rather ruder words, knock her out. Bradsell, with the espresso machine at his elbow, combined vodka, fresh espresso, coffee liqueur and sugar, and the drink was born.
That anecdote has been repeated countless times, and the model has been named as various famous faces. Those claims do not hold up well. Difford’s Guide points out that the most commonly named supermodels would have been children at the time, and that the customer was more likely a lesser-known model. Bradsell himself never publicly named her. So the best way to treat the story is exactly as it is: a great bar anecdote from the man who made the drink, with details that cannot be checked.
Bradsell also gave a simpler explanation: the coffee machine was right next to where he made drinks, so coffee was on his mind.
One drink, three names
| Approx. year | Name | Where | How it was served |
|---|---|---|---|
| c. 1983 | Vodka Espresso | Soho Brasserie, London | On the rocks |
| 1997 | (Vodka Espresso, straight up) | Match bar, London | A fellow bartender served it in a martini glass; Bradsell refined the balance |
| 1998 | Pharmaceutical Stimulant | The Pharmacy, Notting Hill | Renamed to fit the restaurant’s medical theme |
| Later | Espresso Martini | Everywhere | Straight up, with a foam and three coffee beans |
Strictly speaking, it is not a martini at all, since it contains neither gin nor vermouth. In the 1990s, though, almost any drink served in a V-shaped cocktail glass got the “martini” label, and this one stuck.
Why it works
- Fresh espresso brings foam. Shaking hot, fresh espresso hard with ice traps air in the coffee’s oils and dissolved solids, creating the creamy head the drink is known for.
- Bitter, sweet and strong in balance. Coffee bitterness, liqueur sweetness and the clean bite of vodka offset each other.
- It is fast. Three main ingredients and one shake: ideal for busy bars, and for parties at home.
Classic espresso martini recipe (adults only)
| Ingredient | US | Metric |
|---|---|---|
| Vodka | 1 1/2 fl oz | 45 ml |
| Freshly brewed espresso | 1 fl oz | 30 ml |
| Coffee liqueur | 2/3 fl oz | 20 ml |
| Simple syrup (optional, to taste) | 1 to 2 teaspoons | 5 to 10 ml |
| Coffee beans, to garnish | 3 | 3 |
- Chill the glass. Put a coupe or martini glass in the freezer, or fill it with ice water while you prepare the drink.
- Pull the espresso. Brew a fresh shot. Fresh espresso gives the best foam.
- Shake hard. Add the vodka, espresso, coffee liqueur and syrup (if using) to a shaker filled with ice. Shake hard for 10 to 15 seconds.
- Strain. Empty the glass and double-strain the drink into it through a fine strainer for a smooth, even foam.
- Garnish. Float three coffee beans on the foam.
Tips: a tiny pinch of salt in the shaker softens bitterness; a light espresso with chocolate or fruit notes tastes rounder than a very smoky one. Enjoy one slowly, and please drink responsibly.
A note on caffeine and alcohol
One espresso martini contains about one shot of espresso as well as alcohol. The CDC warns that caffeine can mask the depressant effects of alcohol, so people may feel more alert than they are and drink more than they intended. Pace yourself, alternate with water, and never drive after drinking.
Alcohol-free espresso martini
This version keeps the foam and the bittersweet balance, so nobody at the party misses out.
| Ingredient | US | Metric |
|---|---|---|
| Freshly brewed espresso | 1 fl oz | 30 ml |
| Cold brew concentrate | 1 fl oz | 30 ml |
| Demerara or brown sugar syrup (1:1) | 1/2 fl oz | 15 ml |
| Vanilla extract | 2 drops | 2 drops |
| Salt | a tiny pinch | a tiny pinch |
- Add everything to a shaker with plenty of ice.
- Shake very hard for 15 seconds.
- Double-strain into a chilled coupe and garnish with three coffee beans.
For a caffeine-free night, swap the espresso and cold brew for decaf espresso. You will still get the foam.
Hosting tip: batch for a party
Mix the vodka (or cold brew, for the alcohol-free version), coffee liqueur and syrup in a bottle ahead of time and chill it. Pull the espresso fresh, then shake each drink to order: the foam needs fresh, hot coffee and a hard shake, so do not pre-mix the espresso.
The coffee for your espresso martini
The espresso is half the flavor, so it pays to use fresh beans. Our African Espresso, a medium-dark blend of Kenyan, Tanzanian and Ethiopian coffees, brings red fruit and chocolate notes that make a round, lively espresso martini. For the alcohol-free version, our Cold Brew Coffee is a coarse-ground dark French roast blend made for smooth, low-acid concentrate. Both are roasted 1–5 days before delivery. Browse more in our blends.
Espresso martini FAQ
Who invented the espresso martini?
London bartender Dick Bradsell, who first made it as the Vodka Espresso, usually dated to around 1983 at the Soho Brasserie.
Why is it called a martini if it has no gin or vermouth?
Because it is served straight up in a martini-style glass. In the 1990s many new cocktails served that way were called martinis.
Can I use instant coffee or cold brew?
Yes, but fresh espresso gives the best foam. Strong cold brew concentrate works and makes a smoother, less foamy drink.
How do you get the foam on an espresso martini?
Use fresh, hot espresso and shake hard with plenty of ice. Double-straining helps the foam look smooth.
Sources
- “Espresso Martini,” Difford’s Guide (history, names and Bradsell’s recipe notes). diffordsguide.com
- “London Mourns Man Who Invented Espresso Martini,” Londonist, 2016. londonist.com
- “Alcohol and Caffeine,” Centers for Disease Control and Prevention. cdc.gov
Facts checked in October 2026.
This article is for general information only and is not medical advice. If you have a health condition, are pregnant or take medication, ask your doctor before changing your caffeine intake.
Keep reading: How to make espresso at home · The history of coffee · Blends collection