BeatRoute Magazine BC Edition September 2019

Drink
PEP UP
THE PARTY
The Espresso Martini
is the sophistocated
alternative for a late-night
pick-me-up. No Bull.
By JENNIE ORTON
T
hose seasoned in the ways
of oblivion know that the
trick to longevity in an
action-packed night on
the town is a well curated
mix of liquid courage and
high octane pep. Or as the
mysterious woman who, in
1980, entered Fred’s Club
in London to grab a nightcap
put it: something that will “wake
me up, then fuck me up.” The resulting
cocktail was the Espresso Martini
and for those who feel they may
have outgrown the Jagerbomb, this
is your key to a good time — and a
long time — while still looking classy.
Though credited to the aforementioned
Fred’s Club bartender Dick
Bradsell, the cocktail has enjoyed
several bouts of popularity as we
have gone through ebbs and flows of
admitting to ourselves that it’s one of
our collective guilty pleasures.
Through the years experts on both
coffee and mixology have weighed in
on the perfect way to pull and pour
this dark master of a mixed drink,
but the consensus seems to be 1.5
ounces of vodka, 3/4 ounce of hot
espresso coffee (a “short” for those
fond of third-wave coffee terminology),
3/4 ounce of Kahlua, and 1/3
ounce of sugar syrup. We decided
to reach out to experts across the
nation to find out why this turbo treat
has such staying power and how
they go about making it their own.
GORD HANNAH
Head Bartender and Cocktail
Ambassador / Drake Hotel Properties
Toronto, ON
“The Espresso Martini is fun, it
always has been and it always
will be. Dick Bradsell knew how
to throw a party. A little booze, a
little sweetness, a little bitter and
a kick of caffeine. Put all of that in
an elegant glass, served quickly
with a smile and your guests are
on their way to a great night. It is
every bartenders’ guilty pleasure
and an easy way to impress any
guest. Our current spec is based
on simplicity and history.”
Recipe:
1 oz Absolut Vodka
1 oz Kahlua
1 shot Espresso
Garnished with espresso beans.
REECE SOUTHERN
Bar Manager / Proof
Calgary, AB
“The Espresso Martini is a cocktail
I hold close to me. I watched the
drinks popularity steadily rise to
the point that venues were all
trying to put their crazy spin on this
modern classic. I’ve seen Espresso
Martinis batched into nitro kegs
for high volumes and almost every
high volume venue in Perth had
them on tap. I personally find the
classic recipe a tad too sweet and I
wanted to elevate my touch on this
cocktail giving the guest a version
that imparts part of me and my love
for this cocktail and the travels I
have been on.”
Recipe:
1.5 oz Vodka
.5 oz Amaro
.25 oz Coffee Liqueurs
1 oz Freshly Brewed Coffee
1 spoon 2:1 Simple Syrup
1 Pinch Salt
SHOIN FUJITA
Bar Manager / CinCin Ristorante + Bar
Vancouver, BC
“The Espresso Martini is such a
versatile classic cocktail because
you can enjoy it at any point of
your day. Breakfast, lunch, dinner,
nightcap - it really doesn’t matter. I
really believe that the cocktail has
a really big fan base that consists
of all sorts of people who like the
various recipes they have been
exposed to. Our recipe is meant
to be simple, executable during a
rush, and delicious.”
Recipe:
0.5 oz simple syrup
0.5 oz Kahlua
1.5 oz Van Gogh
Espresso Vodka
2 shots Espresso
Garnish with 3 espresso beans
6 BEATROUTE SEPTEMBER 2019