The Espresso Martini is a sleek, caffeinated cocktail that balances rich coffee flavour with a boozy backbone, usually finished with three coffee beans floating on top like little caffeinated commas. It was created in London in the early 1980s by bartender Dick Bradsell at Soho Brasserie. The story goes that a young model asked Bradsell for "something that will wake me up and f*** me up," and he combined vodka, freshly brewed espresso, and a touch of sugar or simple syrup (the coffee liqueur came in later on), then shook it vigorously to produce a creamy crema. Variations now swap in different coffee liqueurs, use cold brew concentrate instead of hot espresso, or replace vodka with rum or tequila for playful twists, but the classic proportions and the shaken chill with that silky crema remain the hallmark.

Its rise to fame came from a mix of celebrity endorsement, bar culture evolution and the coffee boom. In the 1990s and 2000s, as coffee culture blossomed and the after dinner cocktail scene expanded, the Espresso Martini became the go to pick me up nightcap. It was equally suited to the nightclub where it revived flagging dancers and the chic bar where crowds wanted sophistication with a caffeine kick. Bartenders and cocktail books helped standardise the recipe, while modern craft coffee and cocktail movements elevated the drink further; better espresso shots, freshly made syrups and meticulous shaking for crema. Today the Espresso Martini is a global staple, from rooftop bars to late night lounges, it’s celebrated for its simplicity, versatility and that glorious, velvety foam that says party and percolate at the same time.