The Banana Espresso Martini: A Complete History & Classic Recipe

In the golden light of a late-night bar, the hum of conversation gives way to the rattle of ice and the hiss of espresso being pulled. The bartender—tattooed forearms, eyes sharp—reaches for a banana liqueur, a bottle that once would’ve been unthinkable in a martini glass. But times change, and so do our palates.

The Banana Espresso Martini is a modern evolution of two powerful symbols of indulgence: caffeine and decadence. It bridges the sophistication of the 1980s Espresso Martini with the playful nostalgia of banana—ripe, creamy, tropical. Beneath its velvet crema lies a story of reinvention, global flavor migration, and a delicious rebellion against the minimalist era of cocktails.

I. Origins

The Espresso Martini was born in the heady energy of 1980s London—a time of shoulder pads, synthpop, and unapologetic glamour. Its creator, Dick Bradsell, was tending bar at the Soho Brasserie when a model famously asked for a drink that would “wake me up, and then f** me up.”* His response combined vodka, coffee liqueur, and fresh espresso, shaken into frothy perfection.

Banana, however, has its own mythic history in the world of flavor. Imported en masse to Europe and the United States in the late 19th century, the fruit became synonymous with exotic luxury—so much so that early tiki bars like Don the Beachcomber’s in the 1930s frequently used banana syrups and liqueurs to evoke Polynesian escapism.

The fusion of banana and espresso didn’t formally appear in cocktail culture until the 2010s, when third-wave coffee met Instagram-era bartending. The modern palate, fascinated by dessert-style cocktails and nostalgic ingredients, found a new muse in banana. The combination’s balance of bitterness, sweetness, and creaminess gave it an edge that both home bartenders and cocktail programs in cities like Melbourne, London, and New York eagerly adopted.

II. Historical Evolution

From the 1980s Power Drink to 2020s Revival

The original Espresso Martini symbolized ambition—the drink of Wall Street traders and art world socialites alike. But after the craft cocktail renaissance of the 2000s, bartenders sought to reinterpret its formula with fresh precision.

Enter the Banana Espresso Martini: a remix that represents a new chapter of cocktail evolution. As banana liqueurs improved (especially those using natural extract rather than artificial flavoring), and as specialty coffee culture elevated the espresso shot, bartenders found a way to merge playful nostalgia with technical rigor.

In high-end bars like London’s Swift or New York’s Attaboy, banana liqueur began appearing in riffs on dark spirits, often paired with coffee, chocolate, or spice. This version of the martini echoes the sophistication of those venues while offering an approachable sense of fun.

The rise of flavored vodkas in the early 2000s also paved the way for banana variations, but the modern drink now leans on higher-quality spirits and controlled sweetness. The espresso itself—once just a caffeine kick—became a terroir-driven ingredient, sourced with as much care as single-origin chocolate or rum.

III. Ingredients & Technique

The key to a great Banana Espresso Martini lies in the dance between bitter, sweet, and creamy. You need an espresso that stands up to the liqueur’s sweetness, a banana note that’s ripe but not candy-like, and enough texture to hold that famous crema.

Premium banana liqueurs like Giffard Banane du Brésil or Tempus Fugit Crème de Banane deliver authentic fruit depth, while fresh-pulled espresso contributes structure and aroma. A touch of coffee liqueur—often Mr Black or Kahlúa—binds everything together.

The shaker must be cold, the espresso hot, and the shake vigorous. The collision of temperatures aerates the mix into its iconic foam—silky, caramel-tinted, and aromatic.

IV. Cultural Significance

This cocktail encapsulates a cultural conversation between eras: the 1980s spirit of excess meets the 2020s love for craftsmanship and nostalgia. It’s a drink of self-awareness—a wink at the past, served with precision and humor.

In the social media age, the Banana Espresso Martini thrives because it photographs beautifully: the deep mahogany base, the golden crema, and the delicate banana slice garnish. Yet beneath the aesthetics lies a sincere respect for ingredients—espresso sourced ethically, liqueurs crafted with integrity, and bartenders reviving lost flavors.

It also speaks to a globalized palate: banana from Latin America, espresso from Italian coffee culture, and vodka from Eastern Europe—all shaken into one glass.

V. How to Make the Classic Version Today

Recipe — The Classic Banana Espresso Martini

Ingredients

• 1.5 oz (45 ml) vodka

• 0.75 oz (22 ml) coffee liqueur (e.g., Mr Black or Kahlúa)

• 0.5 oz (15 ml) crème de banane (Giffard or Tempus Fugit)

• 1 oz (30 ml) freshly pulled espresso (hot)

• Optional: 0.25 oz (7 ml) simple syrup (adjust to sweetness preference)

Method

1. Brew fresh espresso and set aside (use within 30 seconds).

2. Add vodka, coffee liqueur, crème de banane, and espresso into a shaker with ice.

3. Shake hard for 15–20 seconds until frothy and cold.

4. Fine strain into a chilled coupe or martini glass.

5. Garnish with three coffee beans or a thin banana slice on the rim.

Specs

• Glass: Coupe or Martini

• Ice: None (shaken, served up)

• Garnish: Coffee beans or banana slice

• Style: Contemporary riff, dessert-inspired

Technique Notes

• Use hot espresso to build proper crema.

• Shake with large cold cubes to aerate without overdiluting.

• Chill the glass beforehand to maintain texture.

Variations & Lineage

• Salted Banana Espresso Martini: Add a pinch of sea salt for balance.

• Caramel Banana Espresso Martini: Replace simple syrup with caramel syrup.

• Rum-based version: Substitute vodka for aged rum or overproof Jamaican rum.

• Vegan foam hack: Add aquafaba for enhanced crema in non-dairy versions.

Service & Pairing Tip

• Ideal after dinner, paired with chocolate desserts or tiramisu.

• For brunch service, halve the portion and serve alongside espresso service for a lighter approach.

VI. Modern Variations & Legacy

The Banana Espresso Martini now lives in the same lineage as the Salted Caramel Espresso Martini and the Mocha Martini—each representing a postmodern take on the cocktail canon.

High-end hotel bars use it as a bridge between dessert and digestif menus, while independent bars remix it with amaro, whiskey, or cold brew. In places like Sydney, Singapore, and Copenhagen, where coffee culture is nearly a religion, bartenders are using single-origin espresso to bring terroir into the glass.

The drink’s future looks bright—and buzzy. Its embrace of nostalgia and playfulness aligns with modern drinkers who value both story and craft. Just as the 1980s espresso martini reflected ambition, the Banana Espresso Martini represents creative self-expression: a little sweet, a little bitter, and totally unapologetic.