The not-so-secret notion that what was old is now new, fun and en vogue again has hit it big in pop culture — at least when it comes to the espresso martini resurging on TV, in social media and what seems like everywhere. When pop culture gets wind of trending phenomena, cocktails included, I really have to step back and wonder why things like this caffeine forward, boozy beverage coined by the legendary London bartender Dick Bradsell in the 1980s and loved vigorously in the 1990s is “Back in the High Life Again?” Yes, I have a soft spot for 80s rock, and Steve Winwood certainly echoed in the ears of listeners when this cocktail was starting to spread its wings as a sophisticated yet energizing cocktail.
Some might say the answer is simple. Some of us are just clinging to the 1990 and early 2000 nostalgia waves in all areas, which include fashion, music and a personal favorite — food and beverage trends. Just look around, and you will see a younger generation rediscovering and reinvigorating things like mom jeans and boxy blazers. So why not the espresso martinis too? Bartenders are applying modern twists and getting innovative by using different coffee liqueurs, flavored syrups or alternative spirits like tequila or rum. They are adding vegan variations by replacing cream with oat or almond milk and considering low-ABV or non-alcoholic espresso martini-inspired drinks because consumers want variations to be considered.
Some might suggest that the answer to my question lies simply in the rise of the coffee culture or the “third-wave coffee movement.” Various resources indicate that coffee’s “first wave” occurred when companies like Maxwell and Folgers started mass producing coffee from the mid-1800s to the mid-1900s. The “second wave coffee” came along when the coffee house experience exploded in the late half of the 1900s with chains like Starbucks introducing consumers to the more discerning and complex flavors. The coffee saga continues with us now securely enjoying the “third wave” of coffee where its enjoyment has shifted to tasting it like fine wine and finding small batch, sustainably sourced roasters of premium, direct trade beans used to make coffee concoctions of all types. There is now so much craft in our coffee culture. So it seems logical that we would now see an evolved version of the boozy application too.
We cannot forget the power of social media in pop culture, and this simple cocktail can be made to look lovely in just a few easy steps. The espresso martini is visually striking, with its velvety crema and elegant presentation, and influencers on Instagram and TikTok have certainly propelled classic cocktails back into the limelight.
Finally, maybe the need for “cocktail energy” is guiding this drink as the top sip for transitioning from one event to the next. For example, if you are going from dinner to late, this beverage will help you go along for the ride or will put a little pep in your next brunch party. I have included a list with some basic tasting notes and flavor profiles to help guide you through your next occasion to break out the nostalgic coupe, locally source some single origin coffee beans and pour over the decision of which liquor to choose. You may even need to queue up the long-lost mix tape to help you find your creative license as you craft your next espresso martini.
Kahlúa (Mexico): Flavor profile – sweet, with strong vanilla, caramel and light roasted coffee notes; alcohol content – 16-20% ABV (varies by market); notable feature – uses Arabica coffee beans from Veracruz and rum as a base.
Tia Maria (Jamaica/Italy): Flavor profile – Richer coffee taste than Kahlúa, with notes of caramel, vanilla and a hint of spice; alcohol content – 20% ABV; notable feature – originally made with Jamaican coffee beans and rum, though now produced in Italy.
Mr Black Cold Brew Coffee Liqueur (Australia): Flavor profile – less sweet, with intense cold brew coffee flavors, dark chocolate and a slight bitterness; alcohol content – 25% ABV; notable feature – made using specialty-grade Arabica coffee beans and a higher coffee-to-sugar ratio.
Borghetti Caffè Espresso (Italy): Flavor profile – bold and rich, with strong espresso notes, dark chocolate and a slight nutty finish; alcohol content – 25% ABV; notable feature – made with real espresso rather than infused coffee.
Patrón XO Café (Mexico – Discontinued in 2021): Flavor profile – dry, with a strong coffee-forward taste, hints of chocolate and a tequila base instead of rum; alcohol content – 35% ABV; notable feature – unlike most coffee liqueurs, it was less sweet and had a higher alcohol content.
St. George NOLA Coffee Liqueur (USA): Flavor profile – deep, complex coffee flavor with notes of chicory, vanilla and nutmeg, inspired by New Orleans coffee; alcohol content – 25% ABV; notable feature – uses Ethiopian coffee beans, French-roasted chicory and sugar cane spirit.
Espresso martini recipe
- 1.5 oz. vodka
- 0.75 oz. agave nectar or spiced simple syrup
- 0.5 oz. fresh espresso or strong brew
- Coffee beans for garnish
Shake the ingredients vigorously, and strain into martini or coupe glass. Enjoy!
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.