Non Alcoholic Espresso Martini

MEDIUM | WINTER | VEGAN

A modern classic, rich, silky & slightly Bitter 

First invented by the legendary London bartender Dick Bradsell in 1983, the Espresso Martini, was initially christened the ‘vodka espresso.’ Story has it that a world-famous supermodel wandered into Dick’s bar, Fred’s Club, and asked for something that would wake her up. He obliged and came up with a cocktail of  - vodka, fresh espresso, coffee liqueur and sugar, shaken to create a frothy, delicious tipple.

The Espresso Martini is a perfect balance of bitter and sweet. Add in the beautiful crema on top, and it’s a combination that keeps you going back for more.

In our non-alcoholic Espresso Martini recipe, the distilled wattleseed in Banks Herbarium adds chocolate tones and nuttiness to the coffee flavours of the espresso, and the complexity of cassia & pepper berry adds a slight bite perfectly in line with the origins of the Espresso Martini.

Ingredients

• 60ml Banks Botanicals
• 50ml Cold Coffee Concentrate or Chilled Espresso
• 15ml Almond syrup (Orgeat)
• 3 Coffee Beans
• Ice 
• Cocktail Shaker
• Martini or Coupe Glass

Recipe

• Fill a cocktail shaker with ice
• Place all the ingredients except the coffee beans into the shaker
• Shake well for at least 30 seconds
• Strain and serve in a martini glass
• Garnish with 3 coffee beans
• Serve & Enjoy

A tradition of the Espresso Martini is  the garnish of three coffee beans, delicately placed on the crema to form a petal arrangement. The three-bean garnish was, inspired by the Italian tradition of serving Sambuca with this same number of coffee beans. It’s called con la mosca, meaning 'with the fly'. They represent health, wealth, and happiness.

Tip

The most satisfying part of a great espresso martini is the crema. The foamy, silky layer of bubbles that sit on the head of the cocktail. The natural oils in the coffee must combine with air bubbles to form the delicate froth, and the best way to achieve this is to aerate it with a good shake, so don’t be afraid to give it a good shake in the shaker.