Featuring a classic recipe and a bonus rendition with a special twist.
“The British bartender Dick Bradsell famously claimed he created this 1980s classic [the espresso martini] for a supermodel who demanded something ‘to wake me up and then f*ck me up,” writes journalist Alice Lascelles in The Martini: The Ultimate Guide to a Cocktail Icon. “He never disclosed, however, who that model was.” Which is a bit of a letdown for us gossip enthusiasts, but the uniquely rich flavor of an espresso martini cancels out any lingering disappointment.
“The recipe was originally called the Vodka Espresso — it was much simpler then, and served on the rocks,” Lascelles continues. “Bradsell then re-christened it the Pharmaceutical Stimulant for the menu at Damien Hirst’s Pharmacy restaurant. By the time it had become known as the Espresso Martini it had evolved into a cocktail served ‘up’.” In other words, you won’t find any ice in that iconic martini glass.
“The secret is to use coffee that’s really strong and hot, and to shake really hard, with lots of ice, to froth it up,” Lascelles advises.
Need another pointer? We’ve got you: “I also like to add a pinch of salt,’ says Bradsell’s bartender daughter, Bea, ‘it brings the drink to life.’”
Espresso Martini Recipe
GLASS: cocktail glass
GARNISH: three coffee beans
METHOD: shake very hard with ice and strain
Ingredients
The original version:
50ml vodka
15ml Kahlua
10ml Tia Maria
5ml 2:1 sugar syrup (see below)
25ml very strong, very hot espresso
My adaptation:
30ml vodka
30ml Mr Black Coffee Liqueur
15ml golden or dark rum
5ml 2:1 sugar syrup (optional)
2:1 Sugar Syrup Recipe
MAKES 200ML
200g white caster (superfine) sugar
100ml water
Heat the sugar and water in a saucepan over a moderate heat until the sugar is completely dissolved. Leave to cool and bottle. Store in the fridge.
Excerpted with permission from The Martini: The Ultimate Guide to a Cocktail Icon by: Alice Lascelles published by Quadrille, October 2024, RRP $35.00 Hardcover.
