The Espresso Martini has well and truly become a prominent feature of the Australian cocktail scene. It's one of the most popular orders at bars all around the country, which is no surprise given our love of espresso coffee.
That said, this now infamous cocktail was actually born in the UK, where it was crafted by British bartending guru Dick Bradsell in the 1980s. The story goes that a now world-famous supermodel wandered into Dick’s bar, Fred’s Club, and asked for something that would wake her up. He obliged and came up with what he originally called The Pharmaceutical Stimulant – vodka, fresh espresso, coffee liqueur and sugar, shaken to create a frothy, delicious tipple.
The Espresso Martini grew in popularity overseas before making its way to Australian shores in the early 2000s. Our strong coffee culture – which we can thank post-war Italian migrants for – meant we embraced it with open arms, and eventually elevated it to its now-superstar status.
So, why does an Espresso Martini work so well? When done right, the cocktail is a perfect balance of bitter and sweet. In the same way the sugar in a Daiquiri balances the fresh lime juice, the sweetness of the coffee liqueur and sugar syrup are offset by the bitterness of the coffee. Add in the beautiful frothy texture to the mix, and it’s a combination that keeps you going back for more.
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