Tasting Table ranked 14 canned espresso martinis and determined that this ready-to-drink option was the worst of the bunch.

I recommend shaking for at least 15 seconds, or until foam forms. Hint hint: This is key for a perfectly frothy espresso martini. Once your martini is perfectly combined and foamy, strain it into ...

The alcohol component of the espresso martini can vary ... But no worries if you don’t have the tool to create the perfect foam, you can still make this concoction. Once chilled, screw on ...

You’ll love this cocktail if you’re a fan of the creamy foam on an espresso martini. This cocktail features a creamy base of milk, vodka and Baileys. Then, it’s topped with a coffee whip ...

Strain the espresso martini into the chilled glass using a ... Make sure the espresso is hot, as this allows for a better foam or ‘crema’ on your cocktail. Scale up the sugar syrup ingredients ...

An espresso martini in a coupe glass with a layer of foam and three coffee beans on top - Bhofack2/Getty Images ...

Nope, that number isn’t random! We spoke with a mixologist to find out the reason behind this martini mystery.

The espresso martini has been having a moment in Toronto for a while now, with bartenders across the city leaning on their La Marzocco machines to make multiples of the retro cocktail, night after ...

For 40-odd years now, the Espresso Martini has dined out on its own saucy origin story. As the drink’s inventor, the late barman Dick Bradsell, used to tell it, a supermodel—or someone he ...