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summer series 2021

Pornstar Martini

Amaretto Sour

Negroni

White Lady

Espresso Martini

Our summer series features five of the most popular cocktails in the UK – Pornstar Martini, Amaretto Sour, Negroni, White Lady

and Espresso Martini. These classic cocktails all have unique, entertaining stories. From wars and prohibition to glitz and glamour, these cocktails are more than just drinks – they are timeless pieces of art.

Serving beautiful and delicious cocktails isn’t just reserved for London’s top bars – so we are working with a variety

of brands and recipe suggestions that will make these timeless cocktails work in any hospitality setting!

Welcome to our Bibendum series of ‘Characters & Cocktails’.

Kicking off with our Summer Series, the UK’s Top 5 highest performing cocktails will be brought to your attention,our Loyal Bibendiums, by myself Danielle Neary, with the Kings and Queens of our industry.

With interviews and behind the scenes chats, exploring the‘magic’ of iconic cocktail creating and the ingredients required to cultivate a lightning bolt of true genius, inventing a bar call cocktail, whose names roll off the tongue to every bartender in town, as if one could never have imagined life without them!

*Sources: Diffords Guide; Punch Drink

1 IN 5 COCKTAILS

sold since market re-opening has been

a PORNSTAR MARTINI, stealing share of the category from

the likes of the Mojito and Long Island Iced Tea.

MODERN SERVES such as the Spritz and Espresso Martini

HAVE GAINED SHARE compared to Q3 2019.

Echoing taste preferences,

EXOTIC FRUITS ARE SHINING THROUGH

in popularity, possibly stemming from the dominance of the Pornstar Martini.

SALES OF ESPRESSO MARTINIS HAVE RISEN

by 0.9% over the last year.

*CGA Mixed Drinks Report Q3 2020

PORNSTARMARTINI

The PornStar Martini has two names:The Maverick Martini, named after astrip club I used to go to in Cape Town,whilst writing my book ‘Shaken &Stirred’ ... unfortunately theMaverick Martini name didn’t takeoff... but the PornStar took on a lifeof its own, from Knightsbridge inSW3... and now has gone on tobecome the UK’s most evocative barcall cocktail and every bartender’smother f*ckin nightmare.”

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he had a Eureka moment. “It was an instant hit,” he said. “It was a complete accident! Sometimes writing a song can take two minutes or a year. I created this in 15 minutes or less. Like how Mick and Keith wrote ‘(I Can’t Get No) Satisfaction’ in 10 minutes.”

Douglas Ankrah - Award winning mixologist,

founder of London academy of bartending, co-founder

of Lab Bar & Townhouse, Knightsbridge and

author of best-seller “Shaken & Stirred”.

Douglas Ankrah has sadly passed away in August 2021.

“You will be immenselY missed bY Your friends. You will be immenselY missed bY Your friends. A reAl one off; irreplAceAble You. ThAnk You A reAl one off; irreplAceAble You. ThAnk You

for shAring Your gifTs And TAlenTs wiTh so for shAring Your gifTs And TAlenTs wiTh so mAnY Across The globe. Your legAcY will mAnY Across The globe. Your legAcY will

live on.” live on.” – Danielle Neary

The Pornstar Martini was created by Douglas Ankrah around

2002 after a trip to Cape Town, while writing his book “Shaken & Stirred – Douglas Ankrah’s Cocktails”. As he was about to open ‘Townhouse’,

DOUGLAS’ ORIGINAL PORNSTAR MARTINI

What you’ll need

37.5ml Cariel or Grey Goose Vanilla Vodka50ml Passion fruit puree15ml Passoa2 Bar spoons of homemade vanilla sugar60ml Champagne or Prosecco (optional)

Serve

Coupe Glass

Garnish

Float half fresh passion fruit

Method

Fill up cocktail shaker with all ingredients apart from the Champagne or Prosecco. Shake for 30 seconds, then strain into a chilled cocktail glass. Garnish with half a passion fruit.

*Optional: Separately pour Champagne into a chilled shot glass to serve on the side; instruct drinker to sip alternately from each glass.

Grey Goose La Vanille was the first super premium, 100% natural vanilla

flavoured spirit on the market when it was released in 2003. After its successful run, Grey Goose drew the production of La Vanille to a close with a heavy heart to focus on core flavours. However, bartenders never stopped asking for the expression and it has returned as a popular favourite.

La Vanille is made with Grey Goose vodka as the base, which

is produced using wheat sourced from three local farming co-operatives within 50km of the distillery. All extracts are made in Grasse, located in the south of France, near Cannes. Grasse has had a prospering perfume industry since the end of the 18th century and is known as the world's perfume capital. They are experts in creating flavour extracts from natural products, and like their maitre de chais Francois, true masters of their craft.

Grey Goose La VanilleGrey Goose La Vanille

READY TO SERVE RECIPE

What you’ll need

75ml P*star Passion fruit and Vanilla Cocktail

50ml Sparkling wineHalf fresh passion fruit

Serve

Wine Glass or Goblet

Garnish

Half a freshly sliced passion fruit floated on the top of drink.

Method

Fill up wine glass with the P* liqueur and simply charge with 50ml Prosecco, Cava or other sparkling wine.

Created in 2003 by Douglas Ankrah, this liqueur is made from neutral

grain spirit and 100% passion fruit puree. Once opened refrigerate, where it will last for 3-4 months if kept chilled.

Serve as a shot in a night club, or

in a Bellini or Spritz. Or follow the Ready to Serve suggestion for Douglas’ favourite way to enjoy it!

P*star Passion fruit P*star Passion fruit and Vanilla Cocktailand Vanilla Cocktail

Passoa is a passion fruit liqueur with a full-bodied sweetness, made with

real passion fruit from Brazil. Passoa was created over 30 years ago. Since then, the red liquid in its distinguishing black bottle has become a household staple. Passion fruit (juice and natural fruit aromas) is blended with purified water, sugar, and neutral alcohol to stabilise the recipe.

PassoaPassoa

A key ingredient in the original Pornstar

Martini by Douglas Ankrah, it can also be used as a fun addition to Prosecco, or even Sangria. With an ABV of 17%, Passoa is a great lower alcohol option when served with tonic water or ginger ale.

Many cocktails take on average 60 seconds to make, with the result

often inconsistent. Draught cocktails can pour 3 martinis in the same time! Meet Smirnoff’s new Passion Fruit Martini Cocktail and Espresso Martini Cocktail. Simply hold your cocktail glass straight, pull the tap and fill to the brim. Garnish as required, and serve.

The Passion Fruit Martini Cocktail combines Smirnoff Vodka with

juicy passion fruit and citrusy lime flavours, balancing the smooth notes of vanilla and marshmallow. The Smirnoff Espresso Martini Cocktail is a rich and smooth coffee-flavoured cocktail, with characteristic vanilla and chocolate notes, made with Smirnoff vodka.

Smirnoff Draught CocktailsSmirnoff Draught Cocktails

Unlike most vodkas, which are made from grain, Ciroc Vodka is distilled from fine French

grapes in a process inspired by over a century of winemaking expertise and craftsmanship. The succulent grapes, distilled five times over by Master Distiller Kean-Sébastien Robicquet at the historic Distillerie de Chevanceaux in the South of France, give Ciroc Vodka a distinctive flavour with an exceptionally fresh, citrus taste.

The Ciroc name is a combination of two French words: ’cime’, meaning peak, and

’roche’ meaning rock. Its French-inspired name is reflective of the Gaillac region, the highest wine growing region in France, where the vodka is made.

Ciroc Snap FrostCiroc Snap Frost

Delicious in a Pornstar Martini when combined

with a good quality passion fruit syrup.

Absolut VanillaAbsolut Vanilla

Absolut Vodka is produced at the famous old distilleries near Ahus,

in accordance with more than 400 years of Swedish tradition. In 1879, founder Lars Olsson Smith introduced the continuous distillation with which he made Absolut. Instead of the usual three or four times, the vodka is distilled an infinite number of times. Absolut Vanilla is made exclusively from natural ingredients and doesn’t contain any added sugar.

Absolut is the largest locally produced vodka – their One Source production

philosophy means that every aspect of the production journey takes place in and around the village of Ahus, Sweden. The distillery is also CO2 neutral, making it one of the most energy efficient in the world. It is also waste free – the by-products are used to feed thousands of pigs and cows in the community.

AMARETTO SOURThe British Navy is credited for popularising, if not

inventing, the sour. The Amaretto Sour we know and love today first became a thing in 1970s America, and was further adapted in 2012 by Jeffrey Morgenthaler in Oregon, USA. It became re-popularised once more after a twist from the Bourbon Morgenthaler Amaretto Sour, by Jeffrey Morgenthaler, with his original formula calling for 3/4 oz of cask-strength bourbon.

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Chris Tanner has worked at some of London’s best known bars, from Satan’s Whiskers and PortSide Parlour, to Milk & Honey. He has also consulted for the bar at The Library in Covent Garden and was named UK brand ambassador for Whistle Pig. In 2016, Chris joined the team at Milroy’s of Soho, London’s oldest whisky specialist, to relaunch The Vault, and in 2019 Chris opened The Proofing Room at Milroy’s of Spitalfields.

“I absolutely love love love an amaretto sour, the Jeffrey Morgenthaler and my own spec are brilliant! It’s super creamy and sweet, and you can impress all your friends with a good recipe.

My own recipe comes from a spec I was taught when I first started bartending that included OJ and then a development on JM’s recipe.”

MORGENTHALER’S AMARETTO SOUR

What you’ll need

45ml Amaretto22.5ml Cask-proof Bourbon30ml Lemon juice5ml 2:1 Simple syrup15ml Egg white, lightly beaten

Serve

Old-Fashioned / Rocks Glass

Garnish

Garnish with brandied cherries and a lemon twist.

Method

Use an immersion blender to incorporate, shake hard with plenty of cracked ice and serve on the rocks.

With a sweet and fruity character, the basic components of the recipe

(almonds, genuine Madagascar vanilla beans and pure caramelised sugar) enhance the aromatic and alcoholic complexity, giving Disaronno its distinctive taste.

Delicious to serve on the rocks, as well as in its various mixed drinks

– most notably in the original Amaretto Sour created by Jeffrey Morgenthaler.

DisaronnoDisaronno

Bepi Tosolini are a third-generation family producer,

based just outside Udine in the Friuli region of Italy. Their focus has always been on making high quality, traditional Italian spirits and liqueurs using methods passed down through the generations. All their spirits are made 100% naturally without the addition of artificial colours or flavours.

Saliza is as authentic as amaretto gets, and is crafted

by macerating and distilling

hand-ground almonds in high-end, artisanal grape spirit made at the distillery and adding just enough sugar to balance. The botanical stills used were designed by Bepi Tosolini himself in 1955.

Intense and full-bodied, it has a light and delicious

rounded palate with fresh almond sweetness – delicious served neat or with ice, as well as in an Amaretto Sour.

SalizaSaliza

CHRIS TANNER RECIPE

What you’ll need

30ml Saliza20ml Rittenhouse 10020ml Fresh orange juice15ml Lemon10ml 1:1 Sugar syrup3 dashes of Fernet Branca1 Egg white

Serve

Stemmed sour glass.

Method

Dry shake, then shake hard with plenty of ice and serve without ice in a stemmed sour glass.

Many years in the making, Lyre’s range of non-alcoholic spirits was born from

a quest to give consumers the freedom to drink their drink, their own way.

Lyre’s is a mix of natural flavours, extracts and distillates derived from fruits, botanicals,

spices, seeds and other natural sources. Some of the products contain flavour notes that are a tribute to alcohol’s warmth on the palate, achieved through blending natural extracts of pepper berries and other plant-based compounds. This particular Lyre’s spirit has been crafted to capture the essence of a nutty amaretto liqueur and is medium-sweet, with sugar levels balanced by the slight bitterness that almonds naturally have.

Lyre’sLyre’s

CLASSIC RECIPE

What you’ll need

20ml Lemon juice15ml 1:1 Sugar syrup50ml Disaronno amaretto1 Egg white

Garnish

With the brightest cherry you can find.

Method

Dry shake, then shake and serve on the rocks.

NEGRONIA cocktail nearly as old as time,

the Negroni is believed to have been created in 1919, when Count Camillo Negroni, at Casoni Bar in Florence, one day asked for his Americano cocktail to be ‘stronger’. The bartender, Fosco Scarselli, responded by switching the soda water for gin.

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“This amazing classic was allegedly first served sometime before 1920 at the Caffè Casoniin Florence. As the story goes, Cammillo Luigi Manfredo Maria Negroni (reportedly a Count) asked the bartender Fosco Scarselli to “fortify” his Americano with some gin.

There is always controversy when it comes to classics’ origins… And there have beenclaims from the Negroni family based out of the US and Corsica stating that thereis no Camillo Negroni anywhere in their families’ genealogy. They have credited thecreation of the Negroni cocktail to Count Pascal Olivier de Negroni (1829-1913), who invented the drink as a present to his bride when they were stationed out in Senegal, circa 1860.

However, Robert Hess (a.k.a. Drink Boy) has found Cammillo’s birth certificate,identification document and a collection of early photographs, and a letter fromOctober 13, 1920, written to Count Camillo (at some point he dropped the second “m” in his name) from Frances Harper of Chelsea, London, where the drink is mentioned.

In any case, this outstanding mix of Italian style vermouth, amaro and gin wasalready a well-known and celebrated drink for discerning imbibers and industry folkduring the 20th century and it has reached the big public in the past decades.

The original recipe seems to be equal parts of the three ingredients but, as PatrickGavin Duffy well wrote in his The Official Mixer’s Manual, for home and professionaluse (1934): “The proportions are a matter of personal taste, depending on thestrength and sweetness desired”.”

Esther Medina-Cuesta is touted as one of the most prestigious people in the

drinks business, called ‘the High Priestess of Mixologists’ by Stylist Magazine UK and ‘the

One and Only Vegetables Queen’ by Bar Convent Berlin.

THE ENGLISH NEGRONI

What you’ll need

30ml London Dry Gin30ml Campari bitters30ml Sacred Spiced Vermouth

Serve

Old-Fashioned / Rocks Glass

Garnish

Orange wedge or slice and/or orange zest twist.

Method

Pour all ingredients into an ice-filled glass and stir.

English Spice Vermouth was not only the first

vermouth to come out of Sacred Distillery, but also the first ever English Vermouth! It’s made using wine from Three Choirs Vineyard in Gloucestershire and is the original English vermouth. It’s rich, deep and gently bitter, a blend of organic wormwood and thyme grown in Somerset, alongside sweet oranges studded with Madagascan cloves.

Combine in equal measure with the classic Sacred Gin and Sacred Rosehip

Cup for ‘The Complete English Negroni’.

Sacred English Sacred English Spiced VermouthSpiced Vermouth

Sacred was founded in 2009 by husband-and-wife duo Ian and

Hilary after they began distilling, first wine and then gin, in their family home in Highgate. The award-winning recipe for the classic Sacred Gin was secured after 23 attempts and is distilled from 12 botanicals.

Sacred GinSacred Gin

The name ‘Sacred’ comes from the Latin name for Frankincense,

‘Boswellia sacra’, one of the many botanicals distilled under vacuum and balanced within Sacred Gin. Vacuum distillation was pioneered by Ian Hart within the spirits industry. It uses less than 10% of the energy used by traditional distillation methods and continues to be the main process by which Sacred drinks are made.

CLASSIC SERVE

What you’ll need

30ml Campari 30ml Gin30ml Rosso Vermouth

Serve

Old-Fashioned / Rocks Glass

Garnish

Orange

Method

Pour all ingredients into an ice-filled glass and stir.

The Campari story began in 1860 when Gaspare Campari invented

the recipe – a blend of bitter herbs, aromatic plants and fruit, and alcohol – then started serving bitter cocktails and cordials alongside artisan snacks at his Caffé Campari overlooking the Duomo. Young Milanese flocked there and later to the Camparino bar when it opened in 1915 in the fashionable Galleria Vittorio Emanuele II.

Taking the reins in 1910, his spirited son Davide transformed Campari.

Davide understood the unrivalled power of design and creativity in building brand recognition, and it was under his perceptive eye that Campari evolved into the modern, global brand it is today.

In celebration of the Negroni, bars can sign up to take part in Negroni Week

this year.

Negroni Week, an international charity enterprise, celebrates more

than 100 years of the Negroni Cocktail. Over the course of 7 days, commencing 13 September, thousands of venues will celebrate three spectacular ingredients, with Campari at the heart, over one shared charitable goal. In the past 9 years, Negroni week has raised over $3 million in more than 70 countries for an abundance of local charities. Negroni Week is proudly sponsored by Campari in the UK. Click here for more information and to register.

CampariCampari

Gin-lovers Liam and Mark had sampled many

varieties from all over the world. Never completely satisfied, they simply couldn’t find what they were looking for. These two gin connoisseurs continued their search for that fresh, crisp taste they craved. After finding a gap, they set about exploring how to make those vibrant flavours themselves.

During their journey, the pair discovered that many flavoured gins

were made from artificial ingredients, with most of the fruit’s volume, fibre and Vitamin C being removed due to over-processing. From the very first batch, every sip of Didsbury Gin is made from ethically sourced natural ingredients and 100% real fruit.

The original gin is a blend of 11 botanicals, with a defined juniper

theme that’s balanced with fresh citrus notes. The Blood Orange & Ginger Gin is one of their more adventurous combinations – as the initial citrus kick subsides, fresh ginger provides a divergent warmth.

Didsbury Blood Orange Didsbury Blood Orange & Ginger Gin& Ginger Gin

It all started in 1830 when Charles Tanqueray set up his Vine Street distillery in Bloomsbury in London,

and started to experiment with the world’s finest botanicals - creating over 300 recipes in the process. The result was Charles’ Tanqueray London Dry recipe, which has helped define the standard for all London Dry Gins ever since.

Today Tanqueray is still driven with these enduring principles of quality and taste, and

the result has been a portfolio of award-winning gins. Tanqueray London Dry is still made with the four iconic botanicals that Charles Tanqueray chose himself – juniper, coriander, angelica, and liquorice. Using the purest neutral grain alcohol and these fine botanicals, the fourth and final distillation takes place in the infamous Old Tom still.

Tanqueray London Dry is a juniper-forward gin with distinctive flavours of piney juniper and

feint lemon zest.

TanquerayTanqueray

Using a unique vapour infusion process, rather than boiling, Master of Botanicals

Ivano Tonutti selects 12 botanicals to suspend above the spirit in perforated copper baskets during distillation. That way, as the heated spirit vapours rise, they’re gently infused with all the rich aromatic flavours the botanicals release.

The Laverstoke Mill distillery was awarded the highly prestigious BREEAM Award for

Industrial Design in 2014. BREEAM, the world’s leading and most widely used environmental assessment method for buildings, sets the standard for best practice in sustainable design and has become the measurement used to describe a building’s environmental performance.

Bombay SapphireBombay Sapphire

Since 1863 Martini has been producing vermouth in the Piemonte region, on the

same site where it was established over 150 years ago. Their Vermouth di Torino, Martini Reserva Speciale, includes two variants, the Rubino and Ambrato, which have been created using carefully selected Italian wines.

Martini Reserva Speciale expresses the quality and authenticity of the original

style of Vermouth di Torino. This vermouth is a celebration of Piemonte, which begins with sourcing local Italian wines, including small parcels of Langhe DOC Nebbiolo and Moscato d’Asti DOCG. Martini Master Herbalist, Ivano Tonutti, then selects a blend of three different types of local Artemisia that grow in the nearby fields of Pancalieri, Piemonte. Together with their local partner, Cooperativa Erbe Aromatiche di Pancalieri, the team are working to restore the region’s natural environment through regeneration of botanicals that were once cultivated in the past.

These local herbs are then married with exotic botanicals to create a blend that is

prepared in the traditional style of the original vermouth. Reinstating the time-honoured and traditional methods of the region, the botanical extracts are rested in Piemontese Tino, small oak vats, for a period of over two months, creating a harmony in the character and taste of the vermouth.

Martini ReservaMartini Reserva

WHITE LADY

Some believe that Harry MacElhone, from Dundee in

Scotland, first created the White Lady while working in London’s Ciro’s club in 1919. It consisted of equal parts triple sec, white creme de menthe and lemon juice. In 1923 he adapted the drink by swapping the creme de menthe for gin. The version we know today was recreated in 1929, while he worked at his own Harry’s New York Bar in Paris, France.

Others believe that the White Lady was first created at The American

bar at ‘The Savoy’ Hotel, London, by Harry Craddock. Indeed, a recipe for the drink appears in his 1930 ‘The Savoy Cocktail book’. It is said that F. Scott Fitzgerald’s wife, Zelda, was drinking at The Savoy and Craddock named the drink after her because she was a platinum blonde. Finally, it was Peter Dorelli, legendary former manager of The American Bar, who suggested adding a dash of egg white to bind the drink together and give it a smooth and silky finish.

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The White Lady is one of my favourite drinks. I’m always so aware of the history of the drinkwhenever I have one as it conjures up images of The Savoy in the 20s and all the great and good of the era. Often claimed to have been invented at The Savoy by Harry Craddock, I don’t think a drink could better sum up hiscontribution to the canon of bartending and The Savoy cocktail book. Absolutely a drink that’s greater than the sum of its parts and a drink that carries with it so much culture and history.”

Chris Tanner has worked at some of London’s best known bars, from Satan’s Whiskers and PortSide Parlour, to Milk & Honey. He has also consulted for the bar at The Library in Covent Garden and was named UK brand ambassador for Whistle Pig. In 2016, Chris joined the team at Milroy’s of Soho, London’s oldest whisky specialist, to relaunch The Vault, and in 2019 Chris opened The Proofing Room at Milroy’s of Spitalfields.

Following in the footsteps of founder, Charles Tanqueray, the Tanqueray

distillers experimented for years to create Tanqueray No. TEN. Today every batch of Tanqueray No. TEN is still hand batched by Master Distiller, Terry Fraser.

Tanqueray No. TEN uses all parts of the citrus fruit in the production

process, rather than just the citrus peel. It is the citrus heart that is distilled in a small pot still, known as Tiny Ten. From here this citrus heart is added to the Tanqueray base of four botanicals – juniper, coriander, angelica, and liquorice, as well as camomile flowers.

Juniper is integrated with freshly squeezed lime, orange, and pink

grapefruit juice, while white pepper and coriander spice add depth. All these flavours continue through the long, smooth finish.

Tanqueray NTanqueray Noo. Ten. Ten

PREFERRED RECIPE

What you’ll need

37.5ml London Dry Gin18.75ml Triple Sec Liqueur18.75ml freshly squeezed lemon juiceSplash of sugar syrup (optional)Dash of egg white (optional)

Serve

Coupe Glass

Garnish

Lemon twist

Method

Shake all ingredients with ice and strain back into shaker. Dry shake (without ice) and fine strain into chilled glass.

Cointreau distillery opened in 1849 in Angers, founded by brothers

Adolphe and Edouard Cointreau. In 1885, Edouard Cointreau created the original Cointreau l’Unique recipe after a long quest for the perfect orange liqueur, after noting interest in the flavour of orange, a rare and expensive commodity at the time.

The clear liqueur was born out of the inspired idea to combine sweet

and bitter orange peels, which gives Cointreau its unique and delicate taste, a balance of sweetness and freshness. Cointreau, the first ever triple sec, has been at the heart of cocktail culture since 1913 and the distillation ritual remains unchanged since 1885, in the original 11 red copper alambics designed by Edouard Cointreau.

70% of the iconic Cointreau bottle is made of recycled

glass, while the Cointreau distillery in Angers recycles 97% of its waste, and limits energy consumption by using only green energy.

CointreauCointreau

MODERN SIMPLE SERVE

What you’ll need

50ml Gin25ml Cointreau or Triple Sec25ml lemon juice10ml Monin pure cane sugar syrup15ml Pasteurised egg white (optional)

Serve

Coupe Glass

The White Lady cocktail is a light, bright and delicate cocktail that works well with the

bright flavours in Bombay Sapphire, thanks to their use of the vapour distillation process, which unlocks the purest flavours from the botanicals.

Bombay SapphireBombay Sapphire

Beefeater London Dry is a quintessential London Dry Gin, made in London to

founder James Burrough’s original recipe of nine botanicals with big juniper character and strong citrus notes, by master distiller Desmond Payne MBE.

Sustainability is a key part of operations. 100% of distillation residues are turned

into electricity, 100% of distillery electricity comes from renewable sources, and 100% of single-use plastic in the visitor centre has been removed. New packaging was also launched in 2021, with sustainability at the heart of the design process, including a 100% recyclable glass bottle.

BeefeaterBeefeater

ESPRESSO MARTINI

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The Espresso Martini is the perfect drinkfor any time of night. It’s either creatingthe buzz to be the life of the party, orgiving you the energy for the bus home. It is much more than the sum of its parts.As the world of coffee has developed,new flavours have come forward, creatinga drink for connoisseurs. However, theclassic recipe still stands the test of timeas one of the nation’s favourite cocktails.”

Having been born into the industry Bea Bradsell started her

hospitality journey at the age of 13 helping her father, Dick Bradsell,

with events. Since then she’s worked her way across some of the

world’s top bars. She can now be found working as a drinks industry

specialist with creative agency The Drink Cabinet.

The Espresso Martini was created by Dick Bradsell in 1983 at the Soho Brasserie, London, for a customer said to be a ‘top model’

who’d asked for drink to “wake her up, and f*ck her up.” The drink is traditionally garnished with 3 coffee beans, arranged in a petal formation floating in the centre of the drink’s creamy surface.

“In addition to the three coffee beans, I also like to express lemon zest over the surface of the drink and then discard

the zest (rather than use as a garnish). The lemon oils don’t negatively affect the foam but the lemony aroma adds considerably to the drink,” said Dick Bradsell, as featured on Diffords Guide.

ORIGINAL RECIPE

What you’ll need

50ml Good quality vodka25ml Strong espresso15ml Kahlua10ml Tia MariaA dash of sugar to taste

Serve

Martini Glass

Garnish

3 coffee beans arranged in a petal formation floating in the centre of the drink’s creamy surface.

Method

Shake well and hard, then double strain into a martini glass.

Originating in Austin, Texas – which is also known to have some of the

best artisanal coffee roasters in the United States – Tito’s is the highest-selling spirit in North America, and a favourite choice for the Espresso Martini.

The spring water that eventually becomes Tito’s vodka is filtered

through Texan limestone, which removes impurities while simultaneously enhancing flavour. Water quality is imperative in ensuring the final quality of any distilled product. This clean source water, combined with acorn-based mash, ensure a final product with lingering sweetness, accentuated by pepper characteristics.

Tito’s have endeavoured to committing to providing financial

relief to areas affected by natural disasters worldwide – from the Australian and California wildfires to the Puerto Rican earthquakes. Since their inception, they have also endeavoured to provide financial support to non-profits where possible. Finally, through their ‘Love, Tito’s’ program, they are donating 100% of their net proceeds from online sales to Ocean Conservancy – a non-profit that removed more than 20 million pounds of trash from the world’s oceans and beaches in 2019.

Tito’sTito’s

SIMPLE SERVE

What you’ll need

35ml Vodka35ml Espresso coffee

(freshly made and hot)20ml Kahlua or Tia Maria5ml Sugar syrup

Serve

Martini Glass

Garnish

3 coffee beans

Method

Shake with ice and double strain into Martini glass.

At the heart of Ketel One Vodka is the Nolet family. Based in the Netherlands

for over 327 years, the distilling expertise has been passed down over 10 generations. Today, Carl Nolet Sr. and his sons Carl Jr. Nolet and Bob Nolet live by their family motto of “Quality before everything”, still tasting and approving every batch of Ketel One Vodka before bottling.

Carl Nolet Sr did not do things the easy way. He knew that to achieve the vodka

he wanted, he would have to combine the traditional coal-fired techniques used by his forefathers, including the use of pot stills such as Distilleerketel #1 (the Dutch word for pot still #1, which gave the vodka its name) with a more modern column distillation. It’s a relatively complicated craft, one which involves a lot of technical detail, but the result was worth it.

Ketel One Vodka is crafted using only the finest quality, 100%

GMO-free winter wheat and distilled using a combination of copper pot batches and modern techniques. The result is a distinctive, crisp liquid.

Ketel One VodkaKetel One Vodka

Absolut Vodka has been produced at the famous old distilleries near Ahus, Sweden,

in accordance with more than 400 years of Swedish tradition. In 1879, founder Lars Olsson Smith introduced the continuous distillation with which he made Absolut.

Absolut is the largest locally produced vodka – their One Source production philosophy

means that every aspect of the production journey takes place in and around the village of Ahus. The distillery is also CO2 neutral, making it one of the most energy efficient in the world. It is also waste free – the by-product is used to feed thousands of pigs and cows in the community. Their low energy practices mean that it takes less energy to make a double shot of Absolut than it takes to make a cup of tea.

Absolut VodkaAbsolut Vodka

Originating in Veracruz, Mexico, Kahlua is made from local Arabica coffee beans, which

grow abundantly in the local region. The brand was brought to America by Jules Berman in 1950, who was dubbed ‘Mr Kahlua’ due to the brand’s booming success. Kahlua takes seven years to craft from coffee bean to bottle, only using Arabica coffee beans that are grown in shade, giving them a deeper, complex flavour profile.

Working with 500 local coffee farmers in four communities, they grow high quality

coffee while helping minimise the impact on the environment – all captured and tracked within the Coffee for Good Programme. Their aim is to source all of the coffee beans from 100% sustainable communities by 2022.

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Tia Maria is made with a seamless blend of three core elements: 100%

Arabica Coffee, Madagascar Vanilla and Jamaican Rum. To give it the distinctive roasted, full-bodied and rich taste, only the finest 100% Arabica blends are cultivated on highlands with altitudes that vary from 800 to 1,200 metres above sea level.

Once the 100% Arabica coffee beans have been roasted (from green

beans to roasted beans), they are then coarsely ground and cold-brewed. The ground coffee beans are steeped in room-temperature water and alcohol solution for six to 12 hours, which gives a smooth coffee concentrate.

Bourbon Vanilla, cultivated in the Sava region on the island of Madagascar,

adds softness and gives Tia Maria a unique roundness. Finally, it’s the white overproof Jamaican Rum that lends Tia Maria its body, depth, and structure. The rum is distilled from sugarcane molasses that have been cultivated on plantations near the coast.

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For more information please get in touch with your Account Manager

0845 263 6924 www.bibendum-wine.co.uk