The Curious Bartender Volume I by Tristan Stephenson

Author:Tristan Stephenson [Stephenson, Tristan]
Language: eng
Format: epub
Published: 2017-08-15T16:00:00+00:00

ESPRESSO MARTINI

50 ML/2 OZ. BELVEDERE VODKA

20 ML/⅔ OZ. ESPRESSO

10 ML/⅓ OZ. SUGAR SYRUP (SEE page 204)

•

Shake the ingredients together with cubed ice and single strain into a chilled martini glass.

Back when I first cut my teeth as a cocktail bartender, when bigger cocktail lists were better and flaming an orange twist was regarded as innovative, the Espresso Martini was the height of cool. Caffeine, alcohol, sugar. Everything the body needs for a good night out, and all held together by our 1980s superhero, the martini glass.

The Espresso Martini is based on a drink created by the UK’s crown prince of cocktails Dick Bradsell while he was working at the Soho Brasserie. The story goes (and it does vary depending on who you ask) that an attractive female model approached the bar where Dick was working and asked him for a drink that would ‘pick me up, then fuck me up’ - if only all drink requests came with such exact requirements. Dick eyed the bar’s shiny new espresso machine and promptly mixed vodka, espresso and sugar together, then served it in a martini glass. The Espresso Martini was born.

The growing popularity of espresso coffee in the 1980s and 90s made the Espresso Martini an inevitability. The espresso in the drink achieves three things at once: first, it masks the alcohol in the vodka; second, it gives a caffeine kick to the receiver; and third, it turns the drink a stunning opaque brown. Also, if you use a good-quality coffee and extract the espresso correctly, you’ll be rewarded with a pale foamy head, produced by the CO2 bubbles dissolved in brewed coffee. Serve an Espresso Martini in a half-pint glass and it really does look like a Guinness!

IMPROVED COFFEE COCKTAIL

I am a massive coffee geek. The vast majority of this book was written under the effects of coffee’s magical motivational qualities. So it is with regret that I admit to a very well-considered belief - coffee and alcohol don’t mix very well. Actually, it’s not that they don’t have the potential to mix well, it’s just that most coffee-based cocktails break the first law of cocktail making - the drink must taste at least as good as its best ingredient.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.