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Espresso Martini / 浓缩咖啡马天尼

Difficulty / 难度： ★★★☆☆

Technique / 技法： Shake / 摇和法

History / 背景

The Espresso Martini was created in the 1980s by legendary London bartender Dick Bradsell at the Soho Brasserie (later Fred's Club). The story goes that a young model — rumored to be Kate Moss, though unconfirmed — walked up to the bar and asked for a drink that would "wake me up and then f**k me up." Bradsell combined vodka, freshly brewed espresso, coffee liqueur, and sugar syrup, originally calling it the "Vodka Espresso." It was later renamed the "Pharmaceutical Stimulant" before finally becoming the Espresso Martini we know today. The cocktail experienced a massive revival in the 2020s, becoming one of the most ordered cocktails worldwide.

浓缩咖啡马天尼由传奇伦敦调酒师 Dick Bradsell 于 1980 年代在 Soho Brasserie（后来的 Fred's Club）创作。据说，一位年轻模特——传闻是 Kate Moss，但未经证实——走到吧台前，要求一杯能"先让我清醒、再让我微醺"的饮品。Bradsell 将伏特加、新鲜萃取的浓缩咖啡、咖啡利口酒和糖浆混合在一起，最初称其为"伏特加浓缩咖啡"（Vodka Espresso）。后来更名为"药物兴奋剂"（Pharmaceutical Stimulant），最终演变为今天我们熟知的浓缩咖啡马天尼。这款鸡尾酒在 2020 年代经历了大规模复兴，成为全球最受欢迎的鸡尾酒之一。

Ingredients / 配料

Ingredient / 配料 ml oz
Vodka / 伏特加 50 ml 1¾ oz
Fresh Espresso (cooled) / 新鲜浓缩咖啡（冷却） 25 ml ¾ oz
Coffee Liqueur (Kahlúa) / 咖啡利口酒（甘露） 15 ml ½ oz
Simple Syrup / 单糖浆 10 ml ⅓ oz

Glassware / 酒杯

Martini glass or coupe / 马天尼杯或碟形杯

Garnish / 装饰

3 coffee beans / 3 颗咖啡豆

Instructions / 调制步骤

English

  1. Pull a fresh shot of espresso and allow it to cool slightly (it should still be warm, not hot, to preserve the crema).
  2. Chill a Martini glass or coupe by filling it with ice and cold water; set aside.
  3. Add 50 ml vodka, 25 ml espresso, 15 ml coffee liqueur, and 10 ml simple syrup into a cocktail shaker.
  4. Fill the shaker with ice cubes.
  5. Shake hard and vigorously for 10–15 seconds — this is essential to create the signature frothy crema on top.
  6. Discard the ice water from the chilled glass.
  7. Double-strain through a Hawthorne strainer and fine mesh sieve into the chilled glass.
  8. Garnish with 3 coffee beans placed in the center of the crema (traditionally representing health, wealth, and happiness).

中文

  1. 萃取一份新鲜浓缩咖啡，稍微冷却（应保持温热而非滚烫，以保留咖啡油脂）。
  2. 在马天尼杯或碟形杯中放入冰块和冷水进行冰镇，放置一旁。
  3. 将 50 ml 伏特加、25 ml 浓缩咖啡、15 ml 咖啡利口酒和 10 ml 单糖浆倒入雪克壶中。
  4. 在雪克壶中装入冰块。
  5. 大力摇晃 10–15 秒——这是形成标志性泡沫油脂层的关键。
  6. 倒掉冰镇杯中的冰水。
  7. 使用霍桑隔冰器和细网筛双重过滤，将酒液滤入冰镇好的酒杯中。
  8. 在泡沫油脂层中央放置 3 颗咖啡豆作为装饰（传统上代表健康、财富和幸福）。

Pro Tips / 专业小贴士

  • Fresh espresso is non-negotiable — Pre-made or cold espresso produces a flat, lifeless drink with no crema. Use freshly pulled espresso. 新鲜浓缩咖啡不可替代 —— 预先制作或冷却过久的浓缩咖啡会导致酒液平淡无味，没有油脂层。务必使用新鲜萃取的咖啡。

  • Shake HARD — The vigorous shaking emulsifies the coffee oils and creates that thick, velvety foam. Don't be gentle. 用力摇晃 —— 大力摇晃能乳化咖啡油脂，形成浓厚丝滑的泡沫。不要温柔。

  • Adjust sweetness — Taste the espresso first; if it's very bitter, add a touch more syrup. If it's naturally sweet, reduce or skip the syrup. 调整甜度 —— 先品尝浓缩咖啡的味道；如果非常苦涩，可适当多加糖浆；如果咖啡本身较甜，可减少或不加糖浆。

  • Double strain — Using a fine mesh sieve removes ice shards and coffee grounds, resulting in a cleaner, smoother drink. 双重过滤 —— 使用细网筛可以去除碎冰和咖啡渣，使酒液更加干净顺滑。

Common Variations / 常见变体

Variation / 变体 Description / 说明
Salted Espresso Martini / 海盐浓缩咖啡马天尼 Add a pinch of sea salt to enhance flavors. / 加入少许海盐以提升风味。
Baileys Espresso Martini / 百利甜浓缩咖啡马天尼 Replace simple syrup with 15 ml Baileys Irish Cream. / 用 15 ml 百利甜酒替代单糖浆。
Rum Espresso Martini / 朗姆浓缩咖啡马天尼 Replace vodka with aged rum for added depth. / 用陈年朗姆酒替代伏特加，增加层次感。
Vanilla Espresso Martini / 香草浓缩咖啡马天尼 Use vanilla vodka or add vanilla syrup instead of simple syrup. / 使用香草伏特加或以香草糖浆替代单糖浆。

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