The Espresso Martini:
Dessert, Drink, or Both?
My husband Dave and I were chatting with the bartenders at the Shepherd Hotel recently (a local hotel where we are members) and they said that on a Saturday over parents weekend, they made close to 1,000 espresso martinis. In this little bar. In a small college town!
We get it. Espresso martinis are one of our all-time favorite treats…few cocktails walk the line between indulgence and sophistication quite like it. Is it a drink? Is it dessert? We say it’s both. Wherever we go, it’s one of the first things we order.
But not all espresso martinis are created equal. For us, the checklist is simple:
- It must contain real espresso (yes, shockingly, some don’t).
- It should strike a balance between coffee-forward boldness and smooth sweetness.
- And finally, it needs that signature frothy crown; enough to complement the drink but never overwhelm it.
Want to sample our favorite cocktail in our top destinations across the world? Reach out, tell us your travel dream, and we’ll make it happen.
Here’s more about this deceptively simple cocktail and our scoop on some of the best ones in the world:
A Little History
Like all iconic cocktails, the origin story of the espresso martini comes with a dash of mystery. According to Wikipedia, one of the more popular claims traces back to London in the late 1980s, when bartender Dick Bradsell created the drink at Fred’s Club. Legend has it, a young woman asked for something that would “wake me up, and then f*** me up.” The rest is history.
Tradition also calls for three coffee beans as garnish, said to symbolize health, wealth, and happiness—a trifecta we’ll happily toast to.
Our Favorite Spots in Charleston
We’ve sipped our way through the city and beyond, and a few standouts always rise to the top:
Vintage Lounge
This one set the bar high for us. Their espresso martini actually won a local cocktail contest back in 2020, and for good reason. Here’s what makes it special:
- Espresso from Second State beans
- A touch of Averna, the Italian amaro
- Shaken with 1×1 inch cubes for just the right chill and froth
It’s elegant, balanced, and checks every box.
Halls Chophouse
When any of the five star bartenders are behind the bar, you know you’re in for a treat. Their version is big, bold, and rich. So big, in fact, that we recommend splitting with a friend if you’re planning more than one round. Their recipe:
- Vanilla Vodka
- Tia Maria
- Kahlua
- Espresso
- Coda del Pesce
Mike, another one of our favorite bartenders, makes a layered, complex version that leans toward dessert in all the right ways. His recipe:
- Borgetti Espresso Liqueur
- Vanilla Vodka
- Ketel One Citron
- Frangelico
- Espresso
Decadent, rich, and unforgettable.
When They Don’t Hit the Mark
Of course, not every espresso martini passes the test. Some lean too bitter, some drown in sweetness, and some (believe it or not) skip the espresso entirely. We once had to ask if there was actually espresso in the glass. There wasn’t. Lesson learned: never assume.
If you’re heading to Hilton Head, though, let us know. we’ve found two great spots there that do get it right.
A Global Take on Espresso Martinis
Our bartender friends from around the world weighed in with their own versions, proving just how versatile this cocktail can be.
Pato in Buenos Aires (by way of Cayman Islands)
Fresh, piping hot espresso is non-negotiable in his recipe. His approach:
- .25 oz Simple Syrup
- .75 oz Kahlua
- 1.5 oz Vodka
- 1 oz freshly brewed, hot espresso
Shake hard with just enough ice that it melts completely during shaking—binding flavors, cooling the drink, and creating that signature froth. Serve straight into a freezer-cold coupe, ideally strained through a fine chinois for that beautiful layered effect: liquid on the bottom, cascading foam, and thick froth you could eat with a spoon on top.
Steve from Canada
At The Pomeroy Kananaskis Mountain Lodge, Steve’s team used to serve a Salted Caramel Espresso Martini that was nothing short of dessert in a glass. His version:
- 2 oz total spirits:
- 3 parts Grey Goose Vodka
- 2 parts Kahlua
- 1 part Van Gogh Caramel Vodka
- 1.5 oz espresso or cold brew
- 0.25–0.5 oz simple syrup (to taste)
Shake vigorously for a rich crema, garnish with coffee powder or beans, and rim the coupe with a 50/50 mix of salt and sugar. Using cold brew softens bitterness, while espresso gives a sharper balance.
Hotel Martinez, Cannes, France
Maybe it was the live piano player, maybe it was the Riviera magic, but the espresso martinis here were so good we each had three. Their secret? Swapping vodka for tequila, an unexpected twist that adds depth and warmth.
Wally’s Wieners, Newport, Rhode Island
Bree, our Director of Advisor Support and Training, says her favorites are at Wally’s Weiners in Newport, Rhode Island. They have 13 different espresso martinis! https://wallyswieners.com/newport-wally-s-wieners-and-the-copper-club-drink-menu
Whether classic or creative, shaken with tequila or topped with salted caramel, the espresso martini is more than a cocktail, it’s an experience. From Charleston to Cannes, we’ll keep ordering them, judging them, and savoring them. Because when done right, this drink is the perfect balance of energy, indulgence, and elegance.
Like the sound of sipping one of these decadent treats in celebration of health, wealth, and happiness? Give us a call today and we’ll find the perfect spot for you to indulge.
Relax, we’ll take care of everything,
Amy Westerman
President
The Curated Travel Collection
P.S. For more of our travel stories, tips and trends visit our blog.
