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Every era has its referents. And every cocktail is the fruit of its time. The coincidences explain each invention, but they are only the excuse of a time that is usually waiting for you to drink in a certain way. There was a moment, not too far away, in which to be chic, in addition to dressing like Sonny Crockett, you had to drink in a grape-shaped glass. The result of this is that today the letters of the bars are filled with Espresso Martini. Everything returns.

Before Carrie Bradshaw socialized very strong Cosmopolitan in hand, the first Espresso Martini had already been served, a London Cosmo that neither Martini carries nor is an Irish Coffee. This eighties cocktail anticipated the culture of an era that in the history of cocktails is known as decay. Fluorine colors, much acrobatics and a childish idea of ​​the service product of the movie Cocktail (1988). The norm was that cup of postureo and the pijerío finished in tini. Martini of anything, Flirtini (vodka, champagne and pineapple juice) or, as Samantha would say in one of the chapters of Sex in the Cit and: "I'm not for Flirtini. I need a Fucktini."

However, despite its concessions - also that of the old vice of Prohibition: masking alcohol with friendly notes - the Espresso Martini remained true to a certain classicism . The proof of success is that today, as a good new classic, sweeps. So fashionable is that even Little Steven calls a song included in the soundtrack of the Lilyhammer series, which he stars. Although it looks more like an Old-Fashioned character.

Vodka, syrup, two types of coffee liqueur (Kahlua and Tia Maria) and a freshly made espresso. With three coffee beans as a garnish: decoration imported from Sambuca (Sicily) that represents good omens. The original Espresso Martini recipe could not be more improvised. Dick Bradsell officiated in 1983 at Soho Brasserie in London. As he liked to relate with his stupidly English accent, a famous British model entered and requested an energizing drink. In his words, "something that would wake her up and then screw her up."

It was created by Dick Bradsell at the Soho Brasserie in London in 1983

The secret of confession meant that he never transcended his identity. The bartende r died at 56 years of brain cancer in 2016. He was one of the teachers who, together with Dale DeGroff, sustained the classic cocktail bar in those years of degradation. He was the father of a whole generation of bartenders, raised the trade in his city and invented cocktails such as Bramble, a drink with gin and blackberry liquor.

That moment of uncertainty before the explicit request is legend of the cocktail bar. What was on hand? In his bar he drank a lot of vodka and to the right of his work station he had a coffee machine. "It was a nightmare, there were grains everywhere," he told of his day to day. The first name that occurred to him responded to the logic: Vodka Espresso. But as soon as the 90s arrived, the trend made it change to a more salable one, although fake : Espresso Martini. In 1998, when Dick's good man was already Bar Manager of the Pharmacy restaurant in Notting Hill, designed by Damien Hirst , he renamed it Pharmaceutical Stimulant and began serving it on the rocks . It was such an eccentric place that people came in to ask for an aspirin.

This is how the cocktail evolved according to the fashions, which have been marking the step since before the first Mint Julep. But how to explain that Espresso Martini causes a furor in Australia? In Melbourne they drink quality coffee, but there is the vice of disguising alcohol and the flexibility of the formula. From there, a Molotov cocktail: raging fans break into the bars with posters that say the name of the drink to not even have to ask. The waiters are fed up, quite the opposite of their cash registers. They even have a theme festival. And one company, Lexinton Hill, markets bottled cocktails such as Margarita, Sangría and, of course, Expresso Martini, perfect for the quick party. Cool, stir and serve.

His golden age has an explanation: we live a coffee boom, it's the hipster era

Diego Cabrera

This invasion detracts from quality. Too many acute espressos. "If you use hot coffee, when combined with ice, a tremendous dilution occurs," warns Diego Cabrera , who in Viva Madrid recovers this trend cocktail. "You have to control it, that it is mild or better cold."

Separated from the cocktail menu and at a lower price, it is a tabletop trampoline. "Of the new classics for me is the top. Its golden age has an explanation: we live a coffee boom, it's the hipster era ." Unctuous cocktail, instead of normal syrup Diego incorporates one of vanilla and adds a few drops of mint and cardamom to give freshness and that the aftertaste is not so bitter.

For the new Ramses stage, in front of the Puerta de Alcalá in Madrid, bartender Miguel Ángel Jiménez strengthens the cocktail bar with his classic Espresso Martini recipe, with the exclusive Kafa de Lavazza coffee variety. "There are many brands that add to this fashion. It works very well to guide the cup. And with the rebound of vodka, the demand is that of the international public."

A RECIPE OF DIEGO CABRERA

  • 5 cl of vodka
  • 3 cl of coffee liquor.
  • 5 cl espresso coffee (cold).
  • 2 cl syrup
  • Beat well in shaker to cool and generate the foam.
  • Serve by pouring it over the cocktail glass.
  • Garnish with three coffee beans.

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