Tropical · 1983
Espresso Martini
A bar drink that only works if you can also pull a decent shot.
Specification
| Vodka | 50 ml |
| Fresh espresso, hot | 30 ml |
| Coffee liqueur | 15 ml |
| Sugar syrup | 5 ml, to taste |
| Three coffee beans | 1 set |
Method
- 01Pull the espresso fresh — it must be seconds old.
- 02Add everything to a shaker with plenty of ice.
- 03Shake very hard for 15 seconds to build the foam.
- 04Double strain and float three beans on the crema.
Where it comes from
Dick Bradsell made the first one in Soho in the early 1980s for a customer who wanted to be woken up and knocked out at once. It is the clearest proof that a bartender who understands extraction has an advantage.
If you change one thing: The foam comes from the espresso's own crema and dissolved gas, not the shaking alone. Cold or stale coffee will not foam however hard you work.