One of our favourite twists is to swap the Vodka with Tequila or Mezcal, then change the sugar syrup for agave to bring it all together. We tend to prefer to swap out the base alcohol for a new concoction. Typically most of the twists you will find tend to lean towards dessert cocktails, with the addition of baileys or chocolate liqueur.
There are many variations for the espresso martini which can be as simple as adding one more ingredient. When pressured under heat, flavours and compounds become volatile, however, with a cold steeping process, you will achieve a softer and more rounded taste. There are a ton of benefits to drinking cold brew over hot extraction coffee but the most important factor for your cocktail is that there is less acidity. The process of making cold brew is to steep coffee beans in cold water for 12 – 24 hours. There is also less acidity so a ristretto is not as astringent.Ĭold brew is a great choice for those at home because it can be kept in the fridge and is relatively easy to make. The balance is different in a ristretto due to a greater proportion of faster-extracting compounds, with relatively fewer typical characteristics of over-extraction.Ĭompared to full-length shots, fewer total coffee compounds are extracted, an important factor for dilution, this contributes to less bitterness than espresso. Why use a ristretto? The actual chemical composition and tastes are different from espresso.Ĭhemical compounds found in coffee dissolved in hot water at different rates. This produces a more concentrated shot of coffee. If you have access to an espresso machine, make a ‘ristretto’ for your espresso martini.Ī ristretto uses a normal amount of ground coffee, with a finer grind, but is extracted with about half the amount of water in the same amount of time. This cocktail is, of course, a family offshoot of the queen of cocktails, the martini. That’s why we now have the renamed ‘espresso martini’ and a classic was born. Kahlua and Tia Maria.Īs the 90’s approached, and almost every cocktail was a ‘tini in a V-shaped glass. His original recipe named the ‘Vodka Espresso’ called for vodka, sugar syrup, freshly made espresso and two types of coffee liqueur. He threw the ingredients together with the addition of two coffee liqueurs. His station at Soho Brasserie was next to the coffee machine so coffee was very much on his mind. When asked how he came up with it, Bradsell explains that at the time Vodka was all everyone was drinking. Legendary bartender Dick Bradsell created the espresso martini at the Soho Brasserie, London for a female guest when she asked for a drink that would “wake me up and F*CK me up”. This caffeine-fueled cocktail can be traced back to 1983 and has made its name as a classic cocktail recipe.
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