Not everybody likes sugar in their coffee. The natural oils in the coffee must combine with air bubbles to form the delicate froth, and the best way to achieve this is to aerate it with a good shake. The most satisfying part of a good espresso martini is the crema the foamy, silky layer of tight bubbles that sit on the head of the cocktail. And, remember, when deciding on whether to use a Guatemalan or an Ethiopian roast – always use the roast your customer prefers! RULE 2: SHAKE HARD - DON'T STIR! You want to avoid the coffee oxidising as much as possible, due to the bitterness created by this process. Once made, allow the coffee to cool down slightly, as this will prevent too much ice dilution, but remember that coffee will begin to oxidise the second it has been ground. “Creating a good quality, well-made shot of espresso is absolutely essential to the success of an espresso martini. Read his five top rules to master our espresso martini recipe to a T: Rule 1: Always use fresh espresso It creates a consistency more in line with a real espresso.īradsell died of brain cancer in 2016.After many years of experience working behind the bar and going on to project manage at global drinks agency, Sweet&Chilli, Terry Cashman knows his stuff when it comes to cocktail creation. Likewise, any coffee liqueur will do, though Tia Maria tends to be less sweet and viscous than the more popular Kahlua. A short-pull espresso guarantees a concentrated shot, though any espresso can be used. It’s a favorite for people who enjoy a drink with strong coffee flavors and a bit of sweetness. While Bradsell tweaked his recipe over the years, this version is close to the original. He called the finished drink a Vodka Espresso, before later changing the name to Espresso Martini to capitalize on the craze for drinks served in the popular V-shaped glass. With vodka as his canvas, Bradsell combined the spirit with two types of coffee liqueur, Kahlua and Tia Maria, and a strong, short-pull espresso, or ristretto. A well-known actress was said to ask Bradsell to make a drink that would “wake me up, and fuck me up.”įive Nightcap Cocktails to End the Day Right The Espresso Martini is said to have been created in 1983 at the Soho Brasserie. In an era when Tom Cruise earned fame as a bottle-flipping master of the Alabama Slammer, Bradsell was known for crafting tight, well-balanced drinks where every ingredient mattered-a precursor to today’s modern mixology scene. A handful of his more famous creations include the Bramble (gin, lemon, crème de mûre), the Treacle (dark rum, simple syrup, bitters, apple juice) and the Green Fairy (absinthe, lemon, bitters, egg white). Rather, it is the creation of the modern cocktail legend Dick Bradsell, a London-based bartender credited with numerous innovations from the 1980s through the 2000s. It may be a surprise that the Espresso Martini didn’t originate from the menu of a fast-casual restaurant hidden away in a strip mall. It evolved from an elegant, upgraded coffee to something more akin to a milkshake, but the classic black Espresso Martini remains a delicious choice for those who seek a pick-me-up while they wind down. The Espresso Martini, like many cocktails that rose to prominence during the 1980s and ’90s, gained a somewhat bad reputation after decades of abuse.
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