Giffard Vanilla Espresso Martini Recipe
Vanilla Espresso Martini Recipe
The classic late-night pick-me-up, recalibrated. Giffard Madagascar Vanilla replaces the usual sugar syrup — adding crème pâtissière warmth and a longer, softer finish on the bitter espresso.
Ingredients
- Vodka45 ml
- Giffard Madagascar Vanilla liqueur20 ml
- Fresh espresso (hot, single shot)30 ml
- Coffee liqueur10 ml
- Garnish: three coffee beans—
Method
- Chill a coupe in the freezer for at least 10 minutes.
- Pull a fresh single espresso. Use it within 30 seconds — that's the only way to get the signature crema.
- Add vodka, Giffard Madagascar Vanilla, coffee liqueur and the hot espresso to a shaker filled with cubed ice.
- Shake hard for 12–15 seconds. The thermal shock against the hot espresso is what builds the foam.
- Double-strain into the chilled coupe. Float three coffee beans on the foam.
Why this works
The Espresso Martini was invented in late-1980s London by Dick Bradsell for a model who asked for something that would "wake me up, then mess me up." Three decades later it's the highest-selling cocktail in Australian venues, and most bars now serve it with a vanilla note added at the build. The reason is purely sensory: vanillin softens the burnt-bitter edge of coffee and lengthens the finish without making the drink sweet.
Where most bars reach for vanilla syrup, Giffard Madagascar Vanilla brings actual liqueur structure — grape neutral spirit, real Madagascan Vanilla Planifolia and Tahitensis pods, lightly sweetened with cane sugar. The result has crème pâtissière depth, faint balsa-wood spice, and an aftertaste of toasted hazelnut. Replacing the syrup with this 20 ml pour shifts the drink from sweet-and-easy to grown-up dessert.
Bartender tips
Espresso must be hot and fresh. A cold pre-pulled shot will not generate the foam. If using a stove-top moka pot, brew strong and use immediately. Shake harder and longer than you think — proper Espresso Martini foam is built on aggression. Double-strain to keep coffee fines out of the glass; they'll collapse the foam within 30 seconds.
Featured products
Giffard Madagascar Vanilla
Premium-range liqueur, 20% ABV, made with real vanilla pods on a grape-neutral base. The benchmark vanilla for cocktails.
Shop the bottleGiffard Coffee Liqueur
From the Giffard Classic range — a balanced coffee liqueur built for cocktails, not as a stand-alone sweetener.
Shop the bottleGiffard Vanilla Syrup
Non-alcoholic alternative when a softer, sweeter take is preferred. Stocked in 1L bar format.
Shop the bottleFAQ
Can I substitute vanilla syrup for the Giffard liqueur?
Yes, swap to 10 ml Giffard Vanilla Syrup if you want a softer, sweeter and non-alcoholic vanilla note. The drink becomes lighter in body but loses some of the depth a liqueur brings.
What's the best coffee for an Espresso Martini?
Medium-dark roast, freshly pulled, ideally Brazilian or Colombian for a chocolate-leaning shot. Avoid light or fruity third-wave roasts — they fight the vanilla and turn sour when shaken cold.
Is it very sweet?
Less sweet than the classic build. The Giffard Madagascar Vanilla has lower residual sugar than typical vanilla syrup, and the coffee liqueur quantity has been dialled back to compensate.
Can I batch this for service?
Pre-batch the spirits only — vodka, vanilla liqueur and coffee liqueur. Always add the espresso fresh to order. Pre-batching coffee kills the foam within an hour.