Dick Bradsell,<\/a> who reportedly created the drink after a customer asked for something that would \u201cwake me up and then\u2026\u201d\u2014and the combination of vodka, coffee liqueur and espresso was born.<\/p>\nFrom there, the drink became synonymous with late nights, restaurants, clubs and eventually the cocktail renaissance of the 2010s and 2020s.<\/p>\n
And then it seemed like it was everywhere.<\/p>\n
Dinner?<\/p>\n
Espresso Martini.<\/p>\n
Girls\u2019 night?<\/p>\n
Espresso Martini.<\/p>\n
Date night?<\/p>\n
Espresso Martini.<\/p>\n
Brunch?<\/p>\n
Somehow, also Espresso Martini.<\/p>\n
At one point, ordering one felt almost predictable.<\/p>\n
And that\u2019s usually when cocktail trends start to fade.<\/p>\n
Except this one didn\u2019t.<\/p>\n
Why the Espresso Martini Refuses to Go Away<\/p>\n
I think there\u2019s a pretty simple explanation.<\/p>\n
It\u2019s a really good cocktail.<\/p>\n
That\u2019s easy to forget when something becomes popular enough to be considered \u201cbasic.\u201d<\/p>\n
The Espresso Martini hits several things that people naturally like in a drink:<\/p>\n
Coffee.<\/p>\n
Sweetness.<\/p>\n
Alcohol.<\/p>\n
Bitterness.<\/p>\n
Creaminess without actually being creamy.<\/p>\n
And, perhaps most importantly, it looks great.<\/p>\n
That dark, almost black cocktail with a creamy foam cap and three coffee beans sitting on top is basically designed for a camera.<\/p>\n
But the visual appeal isn\u2019t the only reason it\u2019s survived.<\/p>\n
It\u2019s also incredibly adaptable.<\/p>\n
And that\u2019s where things get interesting.<\/p>\n
The Espresso Martini Is Getting More Creative<\/p>\n
The original formula is pretty straightforward:<\/p>\n
Vodka.<\/p>\n
Espresso.<\/p>\n
Coffee liqueur.<\/p>\n
Something sweet.<\/p>\n
Shake it hard.<\/p>\n
Strain it into a chilled glass.<\/p>\n
Done.<\/p>\n
But today\u2019s bartenders aren\u2019t stopping there.<\/p>\n
We\u2019re seeing Espresso Martinis built around different base spirits, coffee preparations, sweeteners, spices and flavors.<\/p>\n
And that\u2019s one of the biggest cocktail trends we\u2019re seeing in 2026:<\/p>\n
classic cocktails are being treated as templates rather than rules.<\/p>\n
NielsenIQ\u2019s 2026 on-premise research specifically identifies riffs on classic cocktails as an important trend, including variations on the Espresso Martini using tequila and other unexpected ingredients. (nielseniq.com)<\/p>\n
And honestly, that\u2019s where the drink gets interesting again.<\/p>\n
Tequila Espresso Martinis Are Having a Moment<\/p>\n
If you\u2019ve never had a tequila Espresso Martini, you\u2019re probably thinking:<\/p>\n
Why would anyone do that?<\/p>\n
That\u2019s fair.<\/p>\n
But tequila actually makes a lot of sense here.<\/p>\n
A good tequila brings pepper, earthiness, vegetal notes and sometimes subtle sweetness to a drink that already has the roasted bitterness of coffee.<\/p>\n
Instead of simply tasting like:<\/p>\n
Vodka + coffee<\/p>\n
you get something more complex.<\/p>\n
The agave gives the drink another layer.<\/p>\n
And mezcal takes that idea even further.<\/p>\n
Now you\u2019ve got:<\/p>\n
Coffee.<\/p>\n
Roasted flavors.<\/p>\n
Smoke.<\/p>\n
Agave.<\/p>\n
Sweetness.<\/p>\n
Bitterness.<\/p>\n
That\u2019s a pretty interesting combination.<\/p>\n
Is it better than the original?<\/p>\n
That\u2019s subjective.<\/p>\n
But it\u2019s definitely worth trying.<\/p>\n
And that\u2019s the point of a good cocktail riff.<\/p>\n
It shouldn\u2019t replace the original.<\/p>\n
It should make you appreciate the original differently.<\/p>\n
The Coffee Itself Is Becoming More Important<\/p>\n
This might be the most important evolution happening to the drink.<\/p>\n
For years, the coffee component was basically treated as an ingredient.<\/p>\n
Now bartenders are paying much more attention to what coffee they\u2019re using and how they\u2019re preparing it.<\/p>\n
Fresh espresso.<\/p>\n
Cold brew.<\/p>\n
Coffee concentrates.<\/p>\n
Different roast profiles.<\/p>\n
Single-origin coffee.<\/p>\n
Even clarified coffee preparations.<\/p>\n
That changes the drink dramatically.<\/p>\n
A lighter roast can bring acidity and fruit.<\/p>\n
A darker roast can emphasize chocolate and roasted flavors.<\/p>\n
Cold brew can make the drink smoother and less aggressive.<\/p>\n
Suddenly, the Espresso Martini starts behaving a little more like wine or whiskey:<\/p>\n
The ingredient matters.<\/p>\n
And I think that\u2019s a very good development.<\/p>\n
The Cocktail Is Getting More Savory, Too<\/p>\n
This might sound strange at first.<\/p>\n
Coffee cocktails aren\u2019t exactly known for being savory.<\/p>\n
But 2026 has been a year where bartenders are pushing further into savory and umami flavors.<\/p>\n
Miso.<\/p>\n
Salt.<\/p>\n
Spices.<\/p>\n
Herbs.<\/p>\n
Olive.<\/p>\n
Even unexpected culinary ingredients.<\/p>\n
Some of those ideas are making their way into coffee cocktails as well.<\/p>\n
And there\u2019s actually a logic behind it.<\/p>\n
Coffee already has bitterness and acidity.<\/p>\n
A little salt can enhance sweetness and suppress excessive bitterness.<\/p>\n
A subtle spice can make the coffee taste more complex.<\/p>\n
The trick is restraint.<\/p>\n
Nobody needs a breakfast casserole floating in their Martini.<\/p>\n
The best versions use a savory ingredient to support the coffee, not overwhelm it.<\/p>\n
The Dessert Cocktail Is Growing Up<\/p>\n
Another reason I think the Espresso Martini continues to work is that it\u2019s occupying an interesting space between cocktail and dessert.<\/p>\n
And bars are leaning into that.<\/p>\n
We\u2019re seeing versions incorporating flavors like:<\/p>\n
Vanilla
Chocolate
Cinnamon
Caramel
Hazelnut
Banana
Horchata
Coconut<\/p>\n
Some of these are definitely sweeter than what I\u2019d personally want from a cocktail.<\/p>\n
But there\u2019s nothing wrong with a dessert cocktail when it\u2019s done well.<\/p>\n
The problem isn\u2019t sweetness.<\/p>\n
The problem is imbalance.<\/p>\n
A good Espresso Martini should still taste like a cocktail.<\/p>\n
Not melted coffee ice cream with vodka.<\/p>\n
And Then There Are the Over-the-Top Versions<\/p>\n
This is where the Espresso Martini can get ridiculous.<\/p>\n
And sometimes that\u2019s okay.<\/p>\n
I\u2019ve seen versions topped with:<\/p>\n
Cookies
Chocolate
Whipped cream
Caramel
Coffee beans
Candy
Entire desserts<\/p>\n
There\u2019s obviously a social-media component to this.<\/p>\n
The Espresso Martini is already photogenic, so turning it into a miniature dessert tower is going to get attention.<\/p>\n
But here\u2019s where I draw the line:<\/p>\n
If I need a fork to drink my cocktail, something has gone wrong.<\/p>\n
Give me a beautiful glass.<\/p>\n
Give me good foam.<\/p>\n
Give me three coffee beans.<\/p>\n
Maybe one interesting garnish.<\/p>\n
I\u2019m good.<\/p>\n
The drink should still be the star.<\/p>\n
So Is the Original Espresso Martini Dead?<\/p>\n
Absolutely not.<\/p>\n
And that\u2019s actually my favorite part of this whole story.<\/p>\n
The original Espresso Martini doesn\u2019t need to disappear simply because bartenders are experimenting with it.<\/p>\n
If anything, the experimentation makes the original more interesting.<\/p>\n
It\u2019s the same reason we still order Old Fashioneds even though there are thousands of whiskey cocktails.<\/p>\n
The classic becomes the reference point.<\/p>\n
You can compare everything else to it.<\/p>\n
And sometimes after trying the tequila version, the mezcal version, the horchata version and the absurd dessert version\u2026<\/p>\n
You realize:<\/p>\n
The original was pretty damn good.<\/p>\n
What Makes a Great Espresso Martini?<\/p>\n
Regardless of how creative the recipe gets, I think the fundamentals still matter.<\/p>\n
Good coffee<\/p>\n
Fresh espresso or a quality coffee preparation makes a huge difference.<\/p>\n
Proper balance<\/p>\n
It shouldn\u2019t taste like syrup.<\/p>\n
Coffee brings bitterness.<\/p>\n
The sweetener needs to balance it rather than bury it.<\/p>\n
Proper dilution<\/p>\n
This is a shaken cocktail.<\/p>\n
That means the ice isn\u2019t just chilling the drink.<\/p>\n
It\u2019s part of the recipe.<\/p>\n
Good texture<\/p>\n
That signature foam is part of the Espresso Martini experience.<\/p>\n
Shake it properly.<\/p>\n
Don\u2019t rush it.<\/p>\n
Quality ingredients<\/p>\n
This is especially important when there are only a handful of ingredients.<\/p>\n
You can\u2019t hide bad ingredients very easily.<\/p>\n
My Prediction: The Espresso Martini Isn\u2019t Going Anywhere<\/p>\n
If you\u2019ve been waiting for the Espresso Martini trend to finally disappear, I wouldn\u2019t hold your breath.<\/p>\n
I think the drink is entering its next phase.<\/p>\n
The first phase was:<\/p>\n
\u201cHey, look at this cool coffee cocktail.\u201d<\/p>\n
The second was:<\/p>\n
\u201cEverybody has an Espresso Martini.\u201d<\/p>\n
And now we\u2019re entering:<\/p>\n
\u201cWhat can we actually do with coffee in cocktails?\u201d<\/p>\n
That\u2019s much more interesting.<\/p>\n
We\u2019re going to see better coffee.<\/p>\n
More interesting spirits.<\/p>\n
More savory elements.<\/p>\n
More regional ingredients.<\/p>\n
More riffs.<\/p>\n
More low-ABV coffee cocktails.<\/p>\n
And probably a few creations that make me question why anyone was allowed behind the bar in the first place.<\/p>\n
That\u2019s part of the fun.<\/p>\n
The Intoxicology Take<\/p>\n
I don\u2019t think the Espresso Martini is a trend anymore.<\/p>\n
It\u2019s a classic.<\/p>\n
And classics don\u2019t have to stay frozen in time.<\/p>\n
The Martini has changed.<\/p>\n
The Old Fashioned has changed.<\/p>\n
The Margarita has changed.<\/p>\n
The Negroni has changed.<\/p>\n
Why shouldn\u2019t the Espresso Martini?<\/p>\n
What I like about the current evolution is that bartenders aren\u2019t simply trying to make the drink more ridiculous.<\/p>\n
The best ones are asking a better question:<\/p>\n
How can we make this familiar drink more interesting without losing what made people love it in the first place?<\/p>\n
That\u2019s the sweet spot.<\/p>\n
And if the Espresso Martini continues evolving in that direction, I\u2019m perfectly happy to keep ordering them.<\/p>\n
Just don\u2019t put a slice of cheesecake on top of mine.<\/p>\n
Cheers.<\/p>\n
What to Order Next Time<\/p>\n
If you\u2019re out and see an Espresso Martini on the menu, here\u2019s my challenge:<\/p>\n
Don\u2019t automatically order the most familiar version.<\/p>\n
Ask the bartender:<\/p>\n
\u201cWhat\u2019s different about your Espresso Martini?\u201d<\/p>\n
Maybe it\u2019s tequila.<\/p>\n
Maybe it\u2019s mezcal.<\/p>\n
Maybe it\u2019s a local coffee.<\/p>\n
Maybe it\u2019s a house-made coffee liqueur.<\/p>\n
Maybe it\u2019s something completely unexpected.<\/p>\n
That\u2019s the fun.<\/p>\n
Because the best part of cocktail culture isn\u2019t finding the one perfect recipe.<\/p>\n
It\u2019s finding the version that makes you say:<\/p>\n
\u201cOkay\u2026 I didn\u2019t expect to like that.\u201d<\/p>\n
And that\u2019s exactly why we\u2019re still talking about the Espresso Martini in 2026.<\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"
Is the Espresso Martini Finally Changing? The Cocktail That Refuses to Die There are cocktails that have a moment. And then there are cocktails that apparently refuse to leave. The Espresso Martini is definitely the second one. I\u2019ve watched this drink go from trendy to overplayed, from overplayed to completely unavoidable, and somehow back around […]<\/p>\n","protected":false},"author":1,"featured_media":7052193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[209299,214594,2852,8990,4081,214595,214596,18340,214597,11604],"dealstore":[],"offerexpiration":[],"class_list":["post-7052192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-2026-cocktail-trends","tag-best-espresso-martini","tag-changing","tag-cocktail","tag-espresso","tag-espresso-martini-recipe","tag-espresso-martini-trends","tag-martini","tag-tequila-espresso-martini","tag-trends"],"yoast_head":"\n
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