Our research tells us that the espresso martini was invented back in 1983 by legendary mixologist Dick Bradsell at Brasserie Soho in London, when a woman sauntered up to his bar and asked for a drink that would “wake me up, and then f@%$ me up.” Charming. (Actually, she totally sounds like our kind of dame.) Given that the espresso machine was next to the drink station, and in those days everyone was drinking vodka like it was their job, Bradsell put the two together with a little simple syrup and coffee liqueur and a new classic was born. Sadly, Mr. Bradsell passed away on February 27th, so in his honor, here’s our version of the cocktail.
We used Tito’s vodka, as it is certified gluten free, but obviously you can use whatever you have on hand. The coffee liqueur–Kahlua and Kamora are probably the most accessible–tempers the bitterness of the espresso without diluting the flavor. In lieu of simple syrup, we added a little Rumchata. This cream liqueur is made with rum and spices, and it lends creaminess (duh), sweetness and a distinctly exotic note to the finished cocktail.
Frankly, we’re of the opinion that Rumchata makes everything better–coffee, cocktails, after dinner drinks, hot chocolate, cereal…What? In fact, the only drawback to Rumchata is that it seems to evaporate from the liquor cabinet, no matter how tightly you screw the lid on. The manufacturers should really look into that. Super frustrating. *whistles innocently*
Another tweak in our version forgoes the traditional garnishes of espresso beans or the sugar rim. Instead, we ran a wedge of lemon around the rim of the glass (a little hat tip to the American tradition of garnishing espresso with lemon peel), and then dipped it in hot chocolate mix. This adds a touch more sweetness and imparts a lovely “cafe mocha” quality to the drink.
It sounds like a lot going on in one martini glass, but trust us, no single element is too overpowering. All of the flavors blend together in a cocktail that would feel equally at home at your brunch table, happy hour, or as an after dinner “nightcap”. Basically, you can drink it any time of day. That garners two huge thumbs up in our boozy little world. Mix it up and raise a toast to Mr. Bradsell with us. Cheers, sir, and thank you from the bottom of our cocktail shakers.
- 1 packet hot chocolate mix
- 1 lemon wedge
- 2 shots espresso, cooled slightly
- 1 shot vodka
- 1 shot Rumchata
- 1 shot coffee liqueur
- Place hot chocolate mix on a small plate . Rub lemon wedge around the rims of 2 chilled martini glasses. Dip the rims of the glasses into the hot chocolate mix.
- In a cocktail shaker filled with ice, combine espresso, vodka, Rumchata and coffee liqueur.
- Shake well and strain into prepared martini glasses.
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