BY DAVID WOLOWIDNYK COCKTAIL STYLING BY SABRINE DHALIWAL
In the early 1980s at the Soho Brasserie in London, the late bartender Dick Bradsell crafted a drink to satisfy a supermodel’s bold request. Debuting as Vodka Espresso, later known as Pharmaceutical Stimulant and eventually called the Espresso Martini, this iconic drink, forever defined by a muse never named, maintains its timeless allure.
Grey Goose Vodka $49.99 France 547661 Kahlúa $30.99 Mexico 123315
WHERE THE ESPRESSO MARTINI BEGAN
VARIATIONS ON THE CLASSIC ESPRESSO MARTINI
The cocktail began as a simple mix of vodka, espresso and sugar syrup, shaken and served on the rocks with three coffee beans, symbolizing health, wealth and happiness. Although it was never listed on the menu, Bradsell kept it in rotation at London’s Atlantic Bar & Grill, where it steadily gained momentum, through the mid-1990s. By 1997, at Match EC1, it had earned a place on the menu— now refined with coffee liqueur and served elegantly in a stemmed glass. Bradsell wasn’t quite finished tinkering. In 1998, while designing the cocktail list at London’s Pharmacy, he reintroduced the drink on the rocks under a new name, the Pharmaceutical Stimulant. Consulting elsewhere, he sometimes added a cream float, offering a playful, indulgent twist. At this point, Bradsell’s influence was undeniable; anything he touched seemed to spread overnight. His creation—now refined as a rich, balanced blend of vodka, espresso, coffee liqueur and sugar syrup— was widely ordered across the UK and, at last, embraced under the enduring name: the Espresso Martini. Its legacy as both invigorating and indulgent was secured. By the late 1990s to the early 2000s, the Espresso Martini had gained traction across the nightlife circuit, carried by bartenders travelling between Australia and the UK. Australia’s ingrained coffee culture transformed it into a national favourite. Soon after, its caffeinated charm spread globally, captivating North America and beyond, wherever coffee culture flourished.
Classically delicious, the Espresso Martini is a perfect canvas for playful interpretations because of its adaptable core: spirit, coffee and sweetness. 1. SWAP THE SPIRIT Rum: deep molasses flavour Tequila or mezcal: earthy and smoky Amaro: bitter, herbal complexity 2. VARY THE SWEETENER Maple syrup: rich, autumnal sweetness Honey syrup: a softer, floral edge Salted caramel syrup: dessert-forward decadence 3. CHANGE THE COFFEE Cold brew concentrate: smoother and less bitter than espresso Flavoured espresso: hazelnut, vanilla or spiced Nitro cold brew: extra-creamy texture 4. GARNISH Cocoa dust or shaved chocolate: mocha vibes Citrus zest: a bright aromatic accent Spiced rim: cinnamon sugar or chili salt 5. INDUGLE Cream float or Baileys: dessert Coconut cream: tropical flair Affogato: pour over ice cream 6. MODERNIST Clarified milk wash: silky and crystal clear Nitro charged: draft poured for a perfect crema Umami: a dash of miso caramel or mushroom syrup (yes, bartenders are trying it)
ESPRESSO MARTINI
Dick Bradsell’s Classic Espresso Martini Dick Bradsell made his Espresso Martini using these proportions and without fine straining. Today, you’ll find many variations on both the ratios and the method. Place martini glass in freezer for at least 15 minutes. In a cocktail shaker filled with ice, combine vodka, coffee liqueur, espresso and Simple Syrup if using. Shake vigorously, then strain into chilled glass. 1½ oz (45 ml) vodka ¾ oz (22 ml) coffee liqueur ¾ oz (22 ml) espresso ½ oz (15 ml) Simple Syrup* (optional)
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
55
bcliquorstores.com
Powered by FlippingBook