Put on your high-top Reeboks, zip up your parachute pants, and grab your Walkman. We are heading back to the ’80s to celebrate the Espresso Martini.

Created by famed industry legend and bartender Dick Bradsell in the early 1980s after a guest (rumored to be a famous fashioned model) asked him to make a cocktail that would “wake me up and mess me up,” Bradsell put together a vodka and espresso cocktail which would later become the Espresso Martini as we know it today. When asked why he chose this combination, Bradsell said at the time, “The coffee machine at the Soho Brasserie was right next to the station where I served drinks. It was a nightmare, as coffee grounds were everywhere, so coffee was very much on my mind. And it was all about vodka back then. It was all people were drinking.”

Why is this acclaimed cocktail now honored on March 15th each year? We have no idea.

Today, the Espresso Martini is one of the most ordered cocktails in the world, and every day, a new canned or bottled version hits the market. There is even an annual Espresso Martini Annual event in London celebrating this famous concoction.

Why has this cocktail come back into fashion with a vengeance? And is it worth the hype? No one is sure about the first, but the answer to the latter is yes: It’s a brilliant cocktail that simultaneously hits as bitter, sweet, boozy, and, if caffeinated, keeps you partying all night.

Making the Perfect Espresso Martini

As with any cocktail, the ingredients are the key to a kickass Espresso Martini. The type of vodka base, the coffee liqueur, and the sweetener will all make a difference in the resulting flavor. Conversely, the Espresso Martini is wide open for riffs with simple replacements.

The original “Vodka Espresso” was served on the rocks with vodka, hot espresso, simple syrup, and coffee liqueur. The modern Espresso Martini usually calls for vodka, freshly brewed espresso, coffee liqueur, and a few drops of saline. Hot espresso creates the lovely creamy foam on top of the cocktail, although I would argue that cold espresso can offer a nice line of foam if you’re making more than one cocktail, pre-batching the espresso is an attractive option.

As a bartender in the 1990s, I have made my fair share of Espresso Martinis and happily welcomed the resurgence when I owned my own bar. I spent years tweaking my recipe and figuring out the perfect balance, which sent me back to one of the original builds. The most important factor for me is the coffee liqueur: It has to taste authentic, with real flavors and a balanced sweetness. The viscosity is also an important factor. Well-made coffee liqueurs have a velvety texture that blends well with the other ingredients in the cocktail. A liqueur that is too viscous disrupts the balance. So, choosing a finely crafted coffee liqueur is critical. Another popular coffee liqueur considered a little more artisanal with bartenders is Mr Black Cold Brew Coffee Liqueur. And you can always stick with Kahlúa, one of the most recognized coffee liqueurs in the world. Luckily, many coffee liqueurs with a wide range of profiles are available on the market.

A new favorite of mine is Accompani Coffee Liqueur from the Straightaway brand in Portland, Oregon. Crafted with cold brew coffee from Portland’s Stumptown Coffee Roasters and local honey, Accompani delivers big flavors full of roasted nuts, dark chocolate, marzipan, and stewed fruit with a light, velvety texture that mixes well. Accompani has enough sweetness, so there is no need for additional simple syrup when building the cocktail. One less step works for me.

So, without further ado, here is the recipe that I have been serving cocktail lovers for years.

Classic Espresso Martini
1.5 oz vodka (try Mutiny Island Vodka)
1 oz fresh espresso
0.5 oz Accompani Coffee Liqueur
one half bar spoon of saline

Add all ingredients to a cocktail shaker with cubed ice and shake well until the cocktail tin is cold. Double strain into a martini glass and garnish with a lemon peel.

Notes: Hot espresso is preferred, but for more than two cocktails, make it ahead of time and chill until use is acceptable. Just be sure to use the espresso on the same day. Saline is easy to make: add one-half ounce of sea salt to three ounces of warm water and stir until the salt is dissolved.

Riffs on the Espresso Martini

For my fellow whiskey lovers, a simple change of vodka to American Single Malt whiskey and the addition of cinnamon takes the Espresso Martini to another level of greatness.

Blue Ridge Martini
1.5 oz American Single Malt (try Virginia Distillery Blue Ridge)
1 oz fresh espresso
0.5 oz Accompani Coffee Liqueur
1 pinch of cinnamon

Add all ingredients to a cocktail shaker with cubed ice and shake well until the cocktail tin is cold. Double strain into a martini glass and add a light dusting of cinnamon on top.

Change the base spirit and add banana and nut flavors for a modern twist. I made Accompani’s suggested Death & Compani cocktail created by Sid Chi of Holy Ghost in Portland, Oregon, and it is killer. It’s definitely a cocktail that pushes the identity boundaries of the Espresso Martini, but it’s good not to share.

Death & Compani
1 oz mezcal (try Manojo Mezcal)
1 oz Accompani Coffee Liqueur
1.5 oz cold brew coffee
0.25 oz banana liqueur
0.5 oz orgeat syrup
0.5 oz Bittermens Mole Bitters

Add all ingredients to a cocktail shaker with cubed ice and shake well, double strain into a large coupe glass and garnish with 3 coffee beans.

Explore the fun and versatility of this classic cocktail! There are so many different versions, each with its unique twist. Whether you’re into fruity flavors, zesty ingredients, or something a bit more complex, there’s no shortage of creative options. Cheers!

The post Celebrate National Espresso Martini Day with These Cocktail Riffs appeared first on Drinkhacker: The Insider’s Guide to Good Drinking.