Living in a fast paced world, it only becomes natural to hold a smart phone in one hand and a coffee in the other. Coffee is the ultimate performance enhancement tool that ensures the world wakes up and stays up!
The origin of coffee dates back centuries ago. A time where the world wasn’t completely discovered and kings and queens actually had power. It would take many more centuries to see the commercial consumption of coffee, let alone the invention of the espresso martini. According to some sources, the espresso martini was developed in London in 1984 by cocktail king Dick Bradsel. The story goes that a model walked into the bar he was working in and requested a drink that would “wake me up, than f*** me up”.
Removing the shoulder pads and wide lapels of the 80s, the espresso martini is a constant fixture of today’s cocktail menu. The concept of alcohol and caffeine lends ourselves to remaining alert throughout the night and blissfully taking the edge off.
The last Monday of September was International Coffee Day and to mark the occasion, the InterContinental Melbourne The Rialto, held an Espresso Martini Master Class at Market Lane Bar. Any day is good day for an espresso martini, and as cocktail barmen Yiannis Micallef and Christian Galea demonstrated, it’s a fun and rewarding cocktail to make.
We were taught to make two types of espresso martinis, the original and an innovative honey and whiskey base. The original (which is a vodka base) is always a strong performer when using high quality liquor. The coffee should ideally be prepared earlier before pouring into the mixer. If you don’t have an espresso machine, a pre-brewed cold filter is an excellent alternative.
Traditional Espresso Martini
> 2o ml Vodka
> 2o ml Kahlua
> 2o ml Frangelico
> 1 shot espresso
Chill Martini glass with ice. Prepare a shot of espresso and let chill. Fill the Boston Shaker with ice (glass side). Pour over the vodka, kahlua and frangelico. Add the espresso shot and shake hard (use appropriate method). Empty Martini Glass from ice and strain drink into glass. Garnish with three coffee beans.
Hot tip: make sure you shake the cocktail for a few minutes to achieve the desireable coffee foam
The whiskey based espresso martini was the favourite around the table. The combination of Rooftop Honey, coffee and whiskey was surprising sweet and smooth. The kick of the whiskey could still be identified, however the usual harsh flavour tones was masked by the coffee and honey. Not just for the gentleman, this espresso martini is a solid performer and worth going back to Market Lane Bar for a second helping.
The Gentleman’s Espresso Martini (Whiskey based)
> 30 ml Jack Daniels
> 30 ml Kahlua
> 20 ml Honey from our roof top
> 1 shot espresso
Chill glass. Dilute the honey in a little hot water or directly into the espresso. Fill the glass shaker with ice and pour all ingredients in, ensure coffee is chilled. Strain into chilled Martini glass and garnish with granulated coffee.
Hot tip: it is desirable to use a cheap whiskey. Save the good bottle for a drinking neat or on ice.
When the cloud of night covers the Melbourne sky and the mood is right for a few cocktails, an espresso martini at Market Lane Bar will not disappoint. Located in a historic building built in 1891, the experience is something else. With the ambient blue lighting and the hollow mid section that allows the eyes to casually wonder and be amazed by the sheer presence of the building.
Mon – Fri: 2pm – 12am
Sat: 2pm – 12am
Sun: 2pm – 5pm
Afternoon Tea is served from 2pm – 4:30pm
More information about Market Lane Bar can be found here.
The Modern Connoisseur dinned as a guest of InterContinental Melbourne The Rialto and in connection with Ogilvy Public Relations. All opinions and views are true and honest to the contributor’s experience.