Home' Bars and Clubs : BAC MarApl 2016 Contents It's the cocktail that everyone knows,
made in the top cocktail bars all over the
country and even in tiny pubs in strange
outback locations. The Espresso Martini is
the definition of a modern classic cocktail.
Invented within the last 30 years, and living
on in the hearts of drinkers everywhere.
Interestingly, the birth of the Espresso
Martini is pretty easy to trace -- unlike almost
every other classic cocktail that has multiple
superhero-style origin stories. While there
may be some pretenders to the throne, it is
well accepted that the cocktail was invented
by the legendary bartender Dick Bradsell in
the 80s in London.
His famed "vodka espresso" -- once also
called the Pharmaceutical Stimulant and
now almost always known as the Espresso
Martini -- was invented in Fred's Club in 1984
when a supermodel -- rumoured to be Naomi
Campbell herself, though some people prefer
to name Kate Moss as the culprit -- requested
a drink with that now famous phrase 'wake
me up, and then fuck me up'.
Now Bradsell was not one to kiss and tell,
so we'll never know for sure who ordered the
drink, however it became a pivotal moment
in cocktail history. And while ordering an
Espresso Martini might get you a look of
distain in some international bars, Australians
have never relinquished their love of what
is sometimes considered a bit of a naff
drink. Blame it on our co-loves of caffeine
and booze -- our Italian immigrant influx of
the 50s meant we were into our lattes long
before the rest of the Anglo-Saxon world --
but the combination of fresh espresso, vodka
and sugar syrup has
become a cultural icon.
MESSING WITH A
The Aussie cocktail scene also
has some inventive takes on the
classic. Melbourne and Sydney's Eau
De Vie serve up a molecular version called
the Espresso Zabaione. It offers a choice
of vodka, tequila or rum, stirred down with
coffee and maple syrup, then layered on
top with a saffron and vanilla mousse that is
super chilled with liquid nitrogen to create a
Tequila in an Espresso martini is
becoming more common too with The Noble
Experiment in Melbourne offering a version
that uses the extra aged tequila Herradura
Anejo and a shot of premium coffee straight
from the machine.
Australian bars have also begun to
move away from fresh espresso, with the
development of cold drip coffee available on
demand. Tim Philips, of Bulletin Place and
Dead Ringer, uses single-origin cold-drip
coffee is his bars' versions of the classic, with
a recent menu at Bulletin Place dedicated
to Bradsell featuring a Pharmaceutical
Stimulant made with white rum, cold brew
coffee and agave nectar.
PERFECT YOUR OWN
Little Drippa supplies venues like EDV, VIC;
1806, VIC; Opera Bar, NSW; and Lost Society
Bar, WA; with perfectly consistent cold drip
coffee for the perfect Espresso Martini.
• 30ml Vodka
• 20ml Double Drip coffee liqueur
• 5-10ml Sugar syrup
• 30ml Little Drippa
METHOD: Shake all ingredients with
ice and fine strain into a martini glass.
Garnish and serve.
GARNISH: Three coffee beans
COMMENT: Most traditional recipes
include a small measure of coffee
liqueur, here the Double Drip can be
substituted with Kahlua or similar.
THE PASSING OF A MASTER
The international bar industry has been in mourning earlier this year
after the passing of cocktail legend Dick Bradsell. Responsible for
the creation of classics like The Bramble and the Espresso Martini,
Bradsell was almost singlehandedly responsible for the revival of the
London cocktail scene -- working in some of the most notorious bars
of the Soho scene in the 80s and 90s. While his Vodka Espresso is well
known, it was The Bramble that really helped make his name initially.
According to the history books he was inspired by his childhood
memories of picking blackberries on the Isle of Wight.
Paul Wootton, publisher of b&c and a former editor of CLASS
magazine in the UK, remembers him well.
"Dick usually shunned the limelight but his influence on the
UK's bar scene and beyond is immeasurable," Wootton said. "His
cocktail creations, which are now consumed all around the world,
are a lasting legacy but his humility, sense of humour, dedication
and professionalism left a lasting mark on anyone who had the good
fortune to work with him. He was the consummate bartender, a
master of his art. He had such grace behind the bar. Watching him
work felt like a privilege - it was mesmerising."
Links Archive BAC JanFeb 2016 BAC MayJun 2016 Navigation Previous Page Next Page