Espresso Martini

1980s

Each recipe makes 1 cocktail

We have bartending legend Dick Bradsell and a famous model to thank for the creation of the Espresso Martini. Legend has it that a certain “top model” walked into the Soho Brasserie in London and asked Dick to make her something that was going to “Wake me up and f*ck me up!” And so, the Espresso Martini was born. Although the original recipe is really quite simple, there are so many ways to make this classic drink your own. For my modern twist and zero-proof recipe, I wanted to highlight how versatile coffee in cocktails can be, especially when pairing it with a touch of spice or using tonic water to make it a long refreshing drink.



CLASSIC - Espresso Martini

GLassWare: chilled martini 

• 2 ounces vodka
• ½ ounce coffee liqueur
• 1 ounce espresso
• ½ ounce Simple Syrup
• (page 26)
• 3 coffee beans, for garnish

In a shaker tin, combine the vodka, coffee liqueur, espresso, and simple syrup. Add cubed ice and shake vigorously for 12 seconds. Fine-strain into a chilled martini glass and garnish with the coffee beans.

RIFF - Bean Around the World

GLassWare: chilled coupe

• 1½ ounces reposado tequila
• ¾ ounce coffee liqueur
• ½ ounce Ancho Reyes chile liqueur
• 1 ounce Cold Brew Coffee (page 39)
• ½ ounce Simple Syrup (page 26)
• 1 dash chocolate bitters
• Lemon twist and 3 coffee beans, for garnish

In a shaker tin, combine the tequila, coffee liqueur, chile liqueur, coffee, simple syrup, and bitters. Add cubed ice and shake vigorously for 12 seconds. Fine-strain into a chilled coupe glass and garnish with a lemon twist and coffee beans.

N-A - Death Before Decaf

GLassWare: collins

• ½ ounce Lemon
• Oleo-Saccharum (page 31)
• 1 dash orange bitters
• 4 ounces tonic water
• 2 ounces espresso, at room temperature (see Pro Tip)
• Lemon coin, for garnish

In a collins glass, combine the lemon oleo-saccharum and orange bitters. Fill the glass with ice cubes and add the tonic water. Gently stir to incorporate, being careful not to agitate the bubbles too much. Slowly add the espresso on top to give a layered effect. Garnish with a lemon coin.

Pro Tip: Let your espresso come down to room temperature before adding to your cocktail shaker. You don’t want the hot espresso to melt your ice, causing your drink to be overdiluted.

Bee's Knees

1920s

Each recipe makes 1 cocktail

Said to be created by Austrian-born bartender Frank Meier in the 1920s, this cocktail is a simple extension of the classic gin sour. It follows the basic template of using spirit, sugar, and citrus. It got its unique name from the once-popular phrase “bee’s knees,” which was used to refer to something as excellent or outstanding, as in, “It’s the bee’s knees!” This cocktail most certainly is! Because of the simplicity of this drink, it is an easy one to play around with. Use a flavored honey syrup or split the base spirit as I’ve done in the Cat’s Meow. A good cocktail doesn’t always have to be a complicated cocktail.



CLASSIC - Bee's Knees

GLassWare: chilled coupe

• 2 ounces gin
• ½ ounce Honey Syrup (page 28)
• ¾ ounce fresh lemon juice
• Lemon twist, for garnish

In a shaker tin, combine the gin, honey syrup, and

lemon juice. Add cubed ice and shake vigorously for 12 seconds. Fine-strain into a chilled coupe glass and garnish with the lemon twist.

RIFF - Cat's Meow

GLassWare: chilled coupe

• 1 ounce gin
• 1 ounce Cognac
• ¾ ounce Ginger & Lavender
• Honey Syrup (page 28)
• 1 ounce fresh lemon juice
• 3 drops Saline Solution (page 40)
• Lemon coin, for garnish
• 2 lemon wedges

In a shaker tin, combine the gin, Cognac, honey syrup, lemon juice, and saline solution. Add cubed ice and shake vigorously for 12 seconds. Fine-strain into a chilled coupe glass and garnish with the lemon coin.

N-A - Tiger's Spots

GLassWare: chilled coupe

• 2 lemon wedges
• 2 ounces spirit-free gin
• ¾ ounce Ginger & Lavender
• Honey Syrup (page 28)
• 3 drops Saline Solution (page 40)
• Lemon coin, for garnish

Add the 2 lemon wedges to a shaker tin. Gently muddle to release the juice and express the oils from the peels. Add the spirit-free gin, ginger & lavender honey syrup, and saline solution and fill with cubed ice. Shake vigorously for 10 seconds.

Fine-strain into a chilled coupe glass and garnish

with a lemon coin.

Pro Tip: Honey syrup can be fairly sticky. It is always good practice to measure it out first so that the ingredients to follow will help “rinse” out your jigger.

Jungle Bird

1970s

Each recipe makes 1 cocktail

Created by beverage director Jeffery Ong See Teik for the opening of the Kuala Lumpur Hilton in Malaysia, this tasty tropical drink combines the richness of dark rum, the bitterness of an Italian aperitif, and the brightness of freshly pressed pineapple juice. Unlike most tiki-style drinks, the Jungle Bird leans a little more toward the bitter side. It is the perfect combination of bitter, sweet, and sour. For the variations, I didn’t want to stray too far away from the original concept, but rather show you how versatile the drink can be just by changing the base spirit.



CLASSIC - Jungle Bird

GLassWare: collins

• 1½ ounces blackstrap rum
• ¾ ounce Campari
• 1½ ounces fresh pineapple juice (see Pro Tip)
• ½ ounce fresh lime juice
• ½ ounce Rich Simple Syrup (page 26)
• Pineapple wedge and pineapple leaves, for garnish

In a shaker tin, combine the rum, Campari, pineapple juice, lime juice, and rich simple syrup. Add cubed ice and shake vigorously for 12 seconds. Fine-strain into a collins glass over fresh ice. Garnish with a pineapple wedge and leaves.

RIFF - City Pigeon

GLassWare: collins

• ¾ ounce gin
• ¾ ounce blanco tequila
• ½ ounce Campari
• 1½ ounces fresh pineapple juice (see Pro Tip)
• ½ ounce fresh lime juice
• ½ ounce Rosemary Syrup (page 27)
• Rosemary sprig and lime wheel, for garnish

In a shaker tin, combine the gin, tequila, Campari, pineapple juice, lime juice, and rosemary syrup. Add cubed ice and shake vigorously for 12 seconds. Fine-strain into a collins glass over fresh ice. using a kitchen torch with extreme caution, lightly flame a rosemary sprig to release the aromatic oils and use as a garnish along with a lime wheel.

N-A - Free Bird

GLassWare: collins

• 1½ ounces spirit-free gin
• 1½ ounces fresh pineapple juice (see Pro Tip)
• ½ ounce fresh lime juice
• ½ ounce Rich Simple Syrup (page 26)
• 1½ ounces Stappi Red Bitter soda
• Orange coin, for garnish

In a shaker tin, combine the spirit-free gin, pineapple juice, lime juice, and rich simple syrup. Add cubed ice and shake vigorously for 7 seconds. Fine-strain into a collins glass over fresh ice and top with Stappi red Bitter soda. Garnish with the orange coin.

Pro Tip: Use an electric juicer to make freshly squeezed pineapple juice for a nice frothy finish to this drink.