Baileys Espresso Martini
The classic caffeinated cocktail goes creamy — fresh espresso and vodka get a lush, whiskey-kissed upgrade from Irish cream for a velvety foam that holds.
- 1½ ozvodka
- 1½ ozirish cream liqueur
- 1 ozespresso
- ½ ozcoffee liqueur
- 3 coffee beansgarnish
- 1Brew one shot of espresso and allow it to cool to room temperature or chill briefly.
- 2Fill a cocktail shaker with ice.
- 3Add the vodka, Irish cream liqueur, espresso, and coffee liqueur to the shaker.
- 4Shake vigorously for 15 to 20 seconds until the shaker is very cold — this builds the foam.
- 5Fine-strain into a chilled coupe glass.
- 6Garnish with three coffee beans in the center of the foam and serve immediately.
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The espresso martini was created by British bartender Dick Bradsell in the early 1980s at the Soho Brasserie in London, reportedly for a model who asked for something to wake her up and give her a kick. As the espresso martini surged back into global popularity in the early 2020s — driven by social media virality and a broader caffeinated cocktail boom — home bartenders began reworking the formula. Adding Irish cream became one of the most loved modifications, replacing or supplementing the coffee liqueur with a richer, whiskey-backed cream for a smoother finish and fuller foam. By 2024, the Irish cream espresso martini was among the most-searched cream liqueur cocktail variations worldwide.
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