How it tastes
Bitter coffee on first sip, vodka in the body, sweetness on the finish. The whole drink should be cold, dense, and slightly bitter, with a foam that lasts most of the way through. People often blame a bad espresso martini on the espresso. Usually it's the dilution. Under-shaken means warm and weak. Over-shaken means watery. Twelve to fifteen seconds with hard, fast shaking is the window.
Where it came from
London, 1983. Dick Bradsell was working the bar at the Soho Brasserie. A young model (the famous version of the story names Kate Moss; Bradsell himself was always coy about it) sidled up and asked for a drink that would "wake me up and then mess me up." Bradsell looked across at the espresso machine, looked back, and built her vodka + fresh espresso + coffee liqueur + a touch of sugar. He called it the Vodka Espresso first; it didn't pick up the "Martini" name until the late 90s, when it crossed into the cocktail revival.
Why we pour it
It's the only drink we know of that's both a nightcap and a wake-up. We sometimes pour ours with a small twist: cold kopi-O concentrate in place of the espresso. The robusta carries through the shake better than arabica espresso does, and the kopi nose lands a little more familiar in the Klang Valley. More on robusta in cocktails here.
Where to drink it
On request at Dissolved Solids in Damansara Kim, Petaling Jaya. We pour it most often after dinner. Reserve a table for a guaranteed seat. Walk-ins welcome.
Frequently asked questions
What glass is the Espresso Martini served in?
A chilled coupe, shaken hard and double-strained, with three coffee beans floated on the foam in a small triangle. The shallow bowl shows off the dense foam (the drink's signature visual) and lets the bean garnish sit visibly. A nick and nora also works. A standard martini glass is acceptable but the V-shape hides the colour.
Can I substitute the espresso liqueur?
Mr Black is the modern bartender pick (Australian, less sweet, more coffee-forward). Kahlua is the supermarket default and works well. Tia Maria is also acceptable. A house-infused vodka with coffee beans works in a pinch. Avoid coffee syrup (no alcohol body) and avoid creme de cafe (too sweet).
How strong is the Espresso Martini?
Strong. About 24 to 27 percent ABV in the glass after shake-dilution, plus a meaningful caffeine hit (60 to 80mg from the espresso). The 45ml of vodka (40 percent) and 20ml of espresso liqueur (20 to 25 percent) make this a bigger drink than its sweet first sip suggests. The wake-up and mess-up combination is the original brief.
Where can I order an Espresso Martini in PJ or KL?
At Dissolved Solids (Damansara Kim, 43-1 Jalan SS20/11, Tue-Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607). This is our coffee-cocktail specialty bar; we pull fresh espresso to order and sometimes substitute cold kopi-O for a more local profile. Soluble Solids in SS2 will pour on request via WhatsApp +60 11-1682 8651.
What food pairs with the Espresso Martini?
Dessert and brunch. Tiramisu, chocolate fondant, affogato, profiteroles, banana cake, cheesecake. Also works as a stand-alone dessert. The coffee-and-vodka profile bridges into salted-caramel and dark-chocolate flavours. Avoid spicy heat or strong citrus; the foam loses its texture against either.