Coffee Culture

The Espresso Martini is getting a warm reception from consumers and bartenders alike.

The Espresso Martini is seeing a resurgence at bars across the country, including at The Dearborn in Chicago (drink pictured), thanks to mixologists using higher-end ingredients.
The Espresso Martini is seeing a resurgence at bars across the country, including at The Dearborn in Chicago (drink pictured), thanks to mixologists using higher-end ingredients. (Photo by Kinship)

Cocktail history credits the Espresso Martini’s invention to a British bartender in the 1980s, and 40 years later, the drink is absolutely thriving. Many bartenders say the drink’s current resurgence started at the tail end of the Covid-19 pandemic, when people returned to the on-premise looking for drinks that were both familiar and fancy. One of the cocktail’s key ingredients—fresh espresso—is not easy to make for at-home bartenders, so the drink was a natural choice for consumers who returned to bars looking for an indulgence.

“This current trend began just after the pandemic,” says Sarah Clark, beverage director at The Dearborn in Chicago. “The revitalization of classic Martinis (at home) began with people who were at home with time on their hands, but espresso isn’t something that’s readily available in most households, so it’s kind of a luxury ingredient. When people started venturing out, this was a drink they were familiar with but maybe hadn’t enjoyed in a really long time.”

Of course, today’s Espresso Martini is all grown up. While previous versions were heavy on coffee liqueurs and sugary ingredients, today’s iterations contain fresh espresso and upscale spirits, which is an upgrade for many modern drinkers. In addition, bars today are making Espresso Martinis with vodka, but also with Tequila, mezcal, and whisk(e)y, giving the drink broader appeal. At The Dearborn, Clark offers a Classic Espresso Martini ($17) made with Ketel One vodka, Mr. Black Coffee liqueur, Big Shoulders Lake Street espresso, and demerara syrup, garnished with ground espresso beans, and she also serves versions with mezcal and Tequila. The mezcal version is particularly popular. 

“The smokiness of mezcal plays beautifully with the moody coffee notes,” Clark says. “I think Espresso Martinis will remain a staple for many reasons: They’re delicious, easy going, and not too strong, and most people don’t have the tools to make them at home so they’re a special treat. They’re a great post-dinner cocktail because they’re dessert and coffee all in one.”

At BLVD Steakhouse in Chicago, the Komos Espresso Martini ($40) comprises Komos Añejo Cristalino Tequila, Giffard Crème de Cacao liqueur, St. George Nola Coffee liqueur, La Colombe Nizza espresso, and Demerara syrup.
At BLVD Steakhouse in Chicago, the Komos Espresso Martini ($40) comprises Komos Añejo Cristalino Tequila, Giffard Crème de Cacao liqueur, St. George Nola Coffee liqueur, La Colombe Nizza espresso, and Demerara syrup. (Photo by Kinship)

Ted Rink, the beverage director at BLVD Steakhouse in Chicago, credits the rise in boutique coffee and café culture to the current boom in Espresso Martinis. He says today’s versions are so well received because of their higher-quality ingredients, more creative mixologists, and more adventurous drinkers. BLVD Steakhouse offers a decadent Komos Espresso Martini ($40) in its Champagne Room that’s made with Komos Añejo Cristalino Tequila, Giffard Crème de Cacao liqueur, St. George Nola Coffee liqueur, La Colombe Nizza espresso, and demerara syrup.

“We have so many people calling for Espresso Martinis,” Rink adds. “The craze seems to transcend age and demographics. We have a house build that we love and that gives us consistency, and we do enjoy changing the base spirit out. Our recipe works well and allows the base spirit to shine.”

Starbucks is among the biggest influencers of coffee culture in the United States, and the company operates a handful of Starbucks Reserve Roasteries that further celebrate upscale coffee and serve coffee cocktails, including several versions of the Espresso Martini. There are Roasteries in Seattle, Chicago, and New York, as well as in Shanghai, Tokyo, and Milan. The venues offer a signature Starbucks Reserve Espresso Martini ($14-$20, depending on location) made with Kalak single malt vodka, Starbucks Reserve espresso, vanilla syrup, and dark chocolate, as well as variations like Hot Honey, Orange Cacao, Molé Spice, and Cherry Limone. For guests who prefer a sampling of several flavors, the bars offer Espresso Martini flights ($20-$30 for three drinks).

According to Starbucks, the Espresso Martinis are a guest favorite, so much so that the Roasteries host Espresso Martini workshops that allow consumers to take a mixology class themed around the drink. “The Espresso Martini has seen a resurgence in popularity over the last several years,” a spokesperson says. “As a Starbucks Reserve signature drink, the Espresso Martini is the perfect base to build on, creating continued opportunities to surprise and delight customers by using unique and exciting flavors.”