The Mix: Espresso Yourself

The espresso martini was created in London in the 1980s by Fred’s Club bartender Dick Bradsell, or so the story goes. A young woman (rumor has it she’s now a famous model) asked for a drink that would wake her up but also get her good and drunk. I’d say the drink definitely embodies both of those elements and since then, it’s become very popular, with a marked resurgence this decade. The original version was just espresso, vodka and coffee liqueur, often appearing on menus as a ‘vodka espresso.’ Now there are many variations including using Bailey’s or Crème de Cacao. A surprising alternative to the classic recipe substitutes mezcal for vodka—don’t knock it ’til you try it.

At The Mill in Egremont, MA, where we pride ourselves on great food and drink, I make a lovely version of the espresso martini. We use local Six Depot Roastery espresso freshly made for each drink. Giving it a rich and creamy flavor when mixed with the vodka, Kahlúa, Bailey’s and simple syrup.

Espresso Martini

1 oz Tito’s or any vodka

1 oz shot espresso

.5 oz Kahlúa or coffee liqueur

.5 oz Bailey’s or Irish cream

.5 oz simple syrup