Remixing a Classic: The Espresso Martini

If you don’t know already, here’s a little history on the Espresso Martini. All the greatest world-renowned cocktails have many bartenders claiming to be the creator, but the Espresso Martini was first made by the late British mixologist Dick Bradsell. Bradsell revolutionised the London cocktail scene with other classics like the Bramble. Our own Maria Townsend who worked with Bradsell for Absolut cocktail consultancy at the end of the ‘90s fondly remembers his incredible skill, knowledge and attention to detail.

The story of the Espresso Martini goes that a now world-famous model came up to Bradsell’s bar, Soho Brasserie, in the mid 80’s and asked for something to “wake me up and f**k me up”. And so, the Espresso Martini was born.

Ever since our distillers first experimented with adding coffee beans to a distillation of Masons Vodka, we’ve been dreaming of using it in Espresso Martinis. Now, in collaboration with local North Yorkshire coffee roasters, Rounton Coffee, we have an incredibly rich and smooth spirit infused with the nutty, creamy chocolate notes of freshly roasted beans from El Salvador. As soon as we had nailed our Espresso Vodka recipe, our in-house mixologists jumped into cocktail development, and have created some incredible drinks.

More recently, we’ve been perfecting our own Espresso Martini, with and without fresh espresso and Kahlua and tweaking the flavour with different liqueurs and spirits. The result is a huge variety of different delicious Espresso Martinis to suit any palate – whether it be the caffeine-fuelled classic recipe, or a Blackberry Gateau inspired one which is silky and fruity in equal measure. Unlike straight vodka, our Espresso Vodka enhances the coffee undertones in each drink for the ultimate Espresso Martini experience.

Rather than keep these recipes to ourselves, we want to put them out there to hear what you think. Here’s an invitation to pick up a bottle of our Espresso Vodka and decide for yourself which is the best.

Each of these recipes (except the Clear Espresso Martini) are assembled in a shaker, before being dry shaken, then wet shaken and served in a chilled glass. Garnish with the classic 3 coffee beans.

 

25ml Espresso Vodka

25ml Kahlua

25ml Espresso

25ml Guinness

10ml Caramel Syrup

 

40ml Espresso Vodka

10ml Chocolate Liqueur (we used Bouvery CV)

10ml Crème de Mûre

25ml Water

15ml Vanilla Syrup

½ Pipette Foaming Bitters

50ml Espresso Vodka

10ml Chocolate Liqueur  (we used Bouvery CV)

10ml Kahlua

20ml Vanilla Syrup

25ml Water

1/3 Pipette Foaming Bitters

60ml Espresso Vodka

20ml Crème de Cacao Blanc (We used Monin)

10ml Gomme Syrup

For this clear, yet punchy version, stir all ingredients over ice, and strain into a coupe glass. Carefully float 3 coffee beans on the surface to garnish.