Jocktails – Pour me an Espresso Martini

The Appletini doesn’t fall far from the cocktail tree.

It was our thing, me making cocktails for The Scary One on a Saturday.

Until I didn’t. Work got in the way which it never should.

Now the Son and Heir is working and making cocktails (he doesn’t drink them all), he has taken my place.

And so Christmas Day started (we waited until 3pm) with an Espresso Martini.

You’re wondering why I’ve got the sausages out.

No, I’m not about to cook them. It’s just my nod to Tobago Soca Christmas Parang singer Scrunter…Visit http://www.visittobago.gov.tt

And his standard Piece Ah Pork which was the soundtrack to my pre-Christmas trip to Tobago… It’s Robinson Crusoe’s very own Tobago and Not any old Glasgow bar.

Of course you can drink your Espresso Martini with anything you like.

Though, in truth, it’s pretty filling in itself.

Dick Bradsell is credited with creating the Espresso Martini at Fred’s Club in London.

After a woman is said to have asked him to give her something ‘that would ‘wake me up, then f*** me up’.

And so to your Espresso Martini:

You want 43mls of vodka, 21mls of espresso, 21mls of Kahlua and 9.5ml of sugar syrup.

Pour into a shaker with ice. Shake, fine strain and pour into a chilled Martini glass.

Garnish with a coffee bean and serve.

Alternatively give it a dry shake without the ice and it will foam up all the more.

Honey, honey

While a nice touch is to add honey.

London, of course, has many more cocktail stories to explore.

And as many cocktail bars as coffee beans… try Scarfe’s https://scarfesbar.com/#homepage-popup in posh Holburn.

Where I swear the double bass player accompanying singer ‘Marilyn Monroe’ is Boris Johnson… https://jimmurtytraveltraveltravel.com/2019/07/31/londons-punch-and-judy-show/ And http://www.visitlondon.comGet cocktails done!

And for another Jocktails with a coffee twist… https://jimmurtytraveltraveltravel.com/2019/09/05/jocktails-tenerife-coffee-liqueurs/

And as I say I rested up my shaker although I’m always happy to be on tasting duties.


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