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Home , Espresso Martini, Martini (cocktail), Sour (cocktail), White Lady (cocktail)

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summer series 2021

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

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!

ur summer series features five of the most popular cocktails in Othe 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. erving beautiful and delicious cocktails isn’t just reserved Sfor 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!

*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 and .

MODERN SERVES such as the Spritz and Espresso Martini HAVE GAINED SHARE compared to Q3 2019.

SALES OF ESPRESSO MARTINIS HAVE RISEN by 0.9% over the last year.

Echoing taste preferences, EXOTIC FRUITS ARE SHINING THROUGH in popularity, possibly stemming from the dominance of the Pornstar Martini.

*CGA Mixed Drinks Report Q3 2020 01

PORNSTAR he had a Eureka moment. MARTINI “It was an instant hit,” he said. “It was a complete accident! he Pornstar Martini was created Sometimes writing a song Tby Douglas Ankrah around can take two minutes or a year. 2002 after a trip to Cape Town, while I created this in 15 minutes or writing his book “Shaken & Stirred less. Like how Mick and Keith – Douglas Ankrah’s Cocktails”. As wrote ‘(I Can’t Get No) he was about to open ‘Townhouse’, Satisfaction’ in 10 minutes.”

Douglas Ankrah - The PornStar Martini has two names: Award winning mixologist, founder of London academy The Maverick Martini, named after a of bartending, co-founder strip club I used to go to in Cape Town, of Lab Bar & Townhouse, Knightsbridge and whilst writing my book ‘Shaken & author of best-seller Stirred’ ... unfortunately the “Shaken & Stirred”. Maverick Martini name didn’t take Douglas Ankrah has sadly off... but the PornStar took on a life passed away in August 2021. of its own, from Knightsbridge in “You will be immensely missed by your friends. SW3... and now has gone on to A real one off; irreplaceable you. Thank you for sharing your gifts and talents with so become the UK’s most evocative bar many across the globe. Your legacy will call cocktail and every bartender’s live on.” – Danielle Neary mother f*ckin nightmare.” Grey Goose La Vanille

rey Goose La Vanille was the first super premium, 100% natural vanilla Gflavoured 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 DOUGLAS’ ORIGINAL never stopped asking for the expression PORNSTAR MARTINI and it has returned as a popular favourite. a Vanille is made with Grey What you’ll need Goose as the base, which 37.5ml Cariel or Grey Goose isL produced using wheat sourced from Vanilla Vodka three local farming co-operatives within 50ml Passion fruit puree 50km of the distillery. All extracts are 15ml Passoa made in Grasse, located in the south of 2 Bar spoons of homemade vanilla sugar France, near Cannes. Grasse has had a 60ml Champagne or Prosecco prospering perfume industry since the (optional) end of the 18th century and is known as the world's perfume capital. They Serve are experts in creating flavour extracts Coupe Glass from natural products, and like their maitre de chais Francois, true masters of Garnish their craft. Float half fresh passion fruit

Method Fill up with all ingredients apart from the Champagne or Prosecco. Shake for 30 seconds, then strain into a chilled . 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. READY TO SERVE RECIPE

What you’ll need 75ml P*star Passion fruit and Vanilla Cocktail 50ml Sparkling wine P*star Passion fruit Half fresh passion fruit and Vanilla Cocktail Serve Wine Glass or Goblet reated in 2003 by Douglas Ankrah, this is made from neutral Garnish Cgrain spirit and 100% passion fruit puree. Half a freshly sliced passion Once opened refrigerate, where it will last fruit floated on the top of drink. for 3-4 months if kept chilled. Method erve as a shot in Fill up wine glass with the P* liqueur a night club, or and simply charge with 50ml Prosecco, inS a or Spritz. Cava or other sparkling wine. Or follow the Ready to Serve suggestion for Douglas’ favourite way to enjoy it! Passoa

assoa is a passion fruit liqueur with key ingredient in a full-bodied sweetness, made with the original Pornstar realP passion fruit from Brazil. Passoa was MartiniA by Douglas Ankrah, created over 30 years ago. Since then, the it can also be used as a fun red liquid in its distinguishing black bottle addition to Prosecco, or even has become a household staple. Passion Sangria. With an ABV of 17%, fruit (juice and natural fruit aromas) is Passoa is a great lower alcohol blended with purified water, sugar, and option when served with tonic neutral alcohol to stabilise the recipe. water or ginger ale.

Smirnoff Draught Cocktails

any cocktails take on average 60 seconds to make, with the result oftenM 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.

he Passion Fruit Martini Cocktail combines Smirnoff Vodka with Tjuicy passion fruit and citrusy 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. Ciroc Snap Frost

nlike most , which are made from grain, Ciroc Vodka is distilled from fine French Ugrapes 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.

he Ciroc name is a combination of two French words: ’cime’, meaning peak, and T’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.

elicious in a Pornstar Martini when combined Dwith a good quality passion fruit . Absolut Vanilla

bsolut Vodka is produced at the famous old distilleries near Ahus, inA 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.

bsolut is the largest locally produced vodka – their One Source production philosophyA 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. 02

AMARETTO SOUR he British Navy is credited for popularising, if not Tinventing, 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 from the Bourbon Morgenthaler Amaretto Sour, by Jeffrey Morgenthaler, with his original formula calling for 3/4 oz of cask-strength bourbon.

“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.”

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 specialist, to relaunch The Vault, and in 2019 Chris opened The Proofing Room at Milroy’s of Spitalfields. Disaronno

MORGENTHALER’S AMARETTO SOUR

What you’ll need 45ml Amaretto 22.5ml Cask-proof Bourbon 30ml Lemon juice ith a sweet and fruity character, the 5ml 2:1 Simple syrup basic components of the recipe 15ml Egg white, lightly beaten W(almonds, genuine Madagascar vanilla Serve beans and pure caramelised sugar) enhance the aromatic and alcoholic complexity, Old-Fashioned / Rocks Glass giving Disaronno its distinctive taste.

Garnish elicious to serve on the rocks, Garnish with brandied cherries as well as in its various mixed drinks and a lemon twist. D– most notably in the original Amaretto Sour created by Jeffrey Morgenthaler. Method Use an immersion blender to incorporate, shake hard with plenty of cracked ice and serve on the rocks. Saliza

epi Tosolini are a third- hand-ground almonds in high- generation family producer, end, artisanal grape spirit made Bbased just outside Udine in the at the distillery and adding Friuli region of Italy. Their focus just enough sugar to balance. has always been on making high The botanical stills used were quality, traditional Italian spirits designed by Bepi Tosolini and using methods himself in 1955. passed down through the ntense and full-bodied, it generations. All their spirits are has a light and delicious made 100% naturally without the Irounded palate with fresh addition of artificial colours or almond sweetness – delicious flavours. served neat or with ice, as well as aliza is as authentic as in an Amaretto Sour. amaretto gets, and is crafted byS macerating and distilling

CHRIS TANNER RECIPE

What you’ll need 30ml Saliza 20ml Rittenhouse 100 20ml Fresh orange juice 15ml Lemon 10ml 1:1 Sugar syrup 3 dashes of Fernet Branca 1 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. CLASSIC RECIPE

What you’ll need Lyre’s 20ml Lemon juice 15ml 1:1 Sugar syrup 50ml Disaronno amaretto any years in the making, Lyre’s range 1 Egg white of non-alcoholic spirits was born from Garnish aM quest to give consumers the freedom to drink their drink, their own way. With the brightest cherry you can find. yre’s is a mix of natural flavours, extracts and distillates derived from fruits, botanicals, Method spices,L seeds and other natural sources. Some Dry shake, then shake of the products contain flavour notes that are a and serve on the rocks. 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. 03 NEGRONI

cocktail nearly as old as time, Athe Negroni is believed to have been created in 1919, when Count Camillo Negroni, at Casoni Bar in Florence, one day asked for his cocktail to be ‘stronger’. The bartender, Fosco Scarselli, responded by switching the soda water for . “This amazing classic was allegedly first served sometime before 1920 at the Caffè Casoni in 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 been claims from the Negroni family based out of the US and Corsica stating that there is no Camillo Negroni anywhere in their families’ genealogy. They have credited the creation 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 from October 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 , amaro and gin was already a well-known and celebrated drink for discerning imbibers and industry folk during 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 Patrick Gavin Duffy well wrote in his The Official Mixer’s Manual, for home and professional use (1934): “The proportions are a matter of personal taste, depending on the strength 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. Sacred English Spiced Vermouth

nglish Spice Vermouth THE ENGLISH NEGRONI was not only the first Evermouth to come out of What you’ll need Sacred Distillery, but also the 30ml London Dry Gin first ever English Vermouth! 30ml Campari It’s made using wine from 30ml Sacred Spiced Vermouth Three Choirs Vineyard in Gloucestershire and is the Serve original English vermouth. Old-Fashioned / Rocks Glass It’s rich, deep and gently bitter, a blend of organic Garnish wormwood and thyme grown Orange wedge or slice and/or in Somerset, alongside orange twist. sweet oranges studded with Madagascan cloves. Method Pour all ingredients into ombine in equal measure with the an ice-filled glass and stir. classic Sacred Gin and Sacred Rosehip CCup for ‘The Complete English Negroni’. Sacred Gin

acred was founded in 2009 by husband-and-wife duo Ian and HilaryS 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.

he name ‘Sacred’ comes from the Latin name for Frankincense, T‘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. Campari

CLASSIC SERVE he Campari story began in 1860 when Gaspare Campari invented What you’ll need Tthe recipe – a blend of bitter herbs, Campari 30ml aromatic plants and fruit, and alcohol – 30ml Gin then started serving bitter cocktails and 30ml Rosso Vermouth cordials alongside artisan snacks at his Serve Caffé Campari overlooking the Duomo. Young Milanese flocked there and later Old-Fashioned / Rocks Glass to the Camparino bar when it opened in Garnish 1915 in the fashionable Galleria Vittorio Emanuele II. Orange aking the reins in 1910, his spirited Method son Davide transformed Campari. Pour all ingredients into TDavide understood the unrivalled power an ice-filled glass and stir. 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.

n celebration of the Negroni, bars can sign up to take part in Negroni Week Ithis year.

egroni Week, an international charity enterprise, celebrates more thanN 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. Didsbury Blood Orange & Ginger Gin

uring their journey, the pair discovered that many flavoured Dwere 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.

in-lovers Liam and he original gin is a blend of 11 GMark had sampled many botanicals, with a defined juniper varieties from all over the world. Ttheme that’s balanced with fresh citrus Never completely satisfied, they notes. The Blood Orange & Ginger Gin is simply couldn’t find what they one of their more adventurous combinations were looking for. These two – as the initial citrus kick subsides, fresh gin connoisseurs continued ginger provides a divergent warmth. their search for that fresh, crisp taste they craved. After finding a gap, they set about exploring how to make those vibrant flavours themselves. Tanqueray

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

oday Tanqueray is still driven with these enduring principles of quality and taste, and Tthe 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.

anqueray London Dry is a juniper-forward gin with distinctive flavours of piney juniper and Tfeint lemon zest. Bombay Sapphire Martini Reserva

sing a unique vapour infusion process, ince 1863 Martini has been producing rather than boiling, Master of Botanicals Svermouth in the Piemonte region, on the UIvano Tonutti selects 12 botanicals to suspend same site where it was established over 150 above the spirit in perforated copper baskets years ago. Their Vermouth di Torino, Martini during distillation. That way, as the heated spirit Reserva Speciale, includes two variants, the vapours rise, they’re gently infused with all the Rubino and Ambrato, which have been created rich aromatic flavours the botanicals release. using carefully selected Italian wines.

he Laverstoke Mill distillery was awarded artini Reserva Speciale expresses the the highly prestigious BREEAM Award for Mquality and authenticity of the original TIndustrial Design in 2014. BREEAM, the world’s style of Vermouth di Torino. This vermouth is leading and most widely used environmental a celebration of Piemonte, which begins with assessment method for buildings, sets the standard sourcing local Italian wines, including small for best practice in sustainable design and has parcels of Langhe DOC Nebbiolo and Moscato become the measurement used to describe a d’Asti DOCG. Martini Master Herbalist, Ivano building’s environmental performance. 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.

hese local herbs are then married with Texotic 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. 04 WHITE LADY

ome believe that Harry The White Lady is one of my favourite drinks. SMacElhone, from Dundee in I’m always so aware of the history of the drink Scotland, first created the White Lady while working in London’s Ciro’s club whenever I have one as it conjures up images in 1919. It consisted of equal parts triple of The Savoy in the 20s and all the great and sec, white creme de menthe and lemon juice. In 1923 he adapted the drink by good of the era. Often claimed to have been swapping the creme de menthe for gin. invented at The Savoy by Harry Craddock, The version we know today was recreated I don’t think a drink could better sum up his in 1929, while he worked at his own Harry’s New York Bar in Paris, France. contribution to the canon of bartending and thers believe that the White Lady The Savoy cocktail book. Absolutely a drink Owas first created at The American that’s greater than the sum of its parts and bar at ‘The Savoy’ Hotel, London, by a drink that carries with it so much culture Harry Craddock. Indeed, a recipe for the drink appears in his 1930 ‘The and history.” Savoy Cocktail book’. It is said that Chris Tanner has worked at some of F. Scott Fitzgerald’s wife, Zelda, was London’s best known bars, from Satan’s drinking at The Savoy and Craddock Whiskers and PortSide Parlour, to Milk named the drink after her because she & Honey. He has also consulted for the was a platinum blonde. Finally, it was bar at The Library in Covent Garden Peter Dorelli, legendary former manager and was named UK brand ambassador of The American Bar, who suggested for Whistle Pig. In 2016, Chris joined adding a dash of egg white to bind the the team at Milroy’s of Soho, London’s drink together and give it a smooth oldest whisky specialist, to relaunch and silky finish. The Vault, and in 2019 Chris opened The Proofing Room at Milroy’s of Spitalfields. Tanqueray No. Ten

PREFERRED RECIPE

What you’ll need 37.5ml London Dry Gin 18.75ml Liqueur 18.75ml freshly squeezed lemon juice Splash of sugar syrup (optional) Dash of egg white (optional) ollowing in the footsteps of founder, Serve FCharles Tanqueray, the Tanqueray Coupe Glass distillers experimented for years to create Tanqueray No. TEN. Today every batch of Garnish Tanqueray No. TEN is still hand batched Lemon twist by Master Distiller, Terry Fraser. anqueray No. TEN uses all parts of Method the citrus fruit in the production Shake all ingredients with ice and Tprocess, rather than just the citrus peel. It strain back into shaker. Dry shake is the citrus heart that is distilled in a small (without ice) and fine strain into chilled glass. 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.

uniper is integrated with freshly squeezed lime, orange, and pink grapefruitJ juice, while white pepper and coriander spice add depth. All these flavours continue through the long, smooth finish. MODERN SIMPLE SERVE

What you’ll need 50ml Gin 25ml or Triple Sec 25ml lemon juice 10ml Monin pure cane sugar syrup 15ml Pasteurised egg white (optional)

Serve Coupe Glass

Cointreau

ointreau distillery opened in 1849 % of the iconic Cointreau in Angers, founded by brothers bottle is made of recycled CAdolphe and Edouard Cointreau. In 70glass, while the Cointreau 1885, Edouard Cointreau created the distillery in Angers recycles 97% original Cointreau l’Unique recipe of its waste, and limits energy after a long quest for the perfect orange consumption by using only green liqueur, after noting interest in the energy. flavour of orange, a rare and expensive commodity at the time.

he clear liqueur was born out of the inspired idea to combine sweet Tand 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. Beefeater

eefeater London Dry is a quintessential London Dry Gin, made in London to Bfounder James Burrough’s original recipe of nine botanicals with big juniper character and strong citrus notes, by master distiller Bombay Sapphire Desmond Payne MBE. ustainability is a key part of operations. 100% of distillation residues are turned he White Lady cocktail is a light, bright and intoS electricity, 100% of distillery electricity delicate cocktail that works well with the comes from renewable sources, and 100% Tbright flavours in Bombay Sapphire, thanks to of single-use plastic in the visitor centre their use of the vapour distillation process, which has been removed. New packaging was also unlocks the purest flavours from the botanicals. launched in 2021, with sustainability at the heart of the design process, including a 100% recyclable glass bottle. 05 ESPRESSO MARTINI

he Espresso Martini was created by Dick Bradsell in 1983 at the TSoho 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. n addition to the three coffee beans, I also like to express “Ilemon 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.

The Espresso Martini is the perfect drink for any time of night. It’s either creating the buzz to be the life of the party, or Having been born into the giving you the energy for the bus home. industry Bea Bradsell started her hospitality journey at the age of 13 It is much more than the sum of its parts. helping her father, Dick Bradsell, As the world of coffee has developed, with events. Since then she’s worked her way across some of the new flavours have come forward, creating world’s top bars. She can now be a drink for connoisseurs. However, the found working as a drinks industry specialist with creative agency classic recipe still stands the test of time The Drink Cabinet. as one of the nation’s favourite cocktails.” ORIGINAL RECIPE

What you’ll need 50ml Good quality vodka 25ml Strong espresso 15ml Kahlua 10ml Tia Maria A 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. Tito’s

riginating in Austin, Texas – which is also known to have some of the Obest 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.

he spring water that eventually becomes Tito’s vodka is filtered Tthrough 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.

ito’s have endeavoured to committing to providing financial Trelief to areas affected by natural disasters worldwide – from the Australian and California wildfires to the Puerto Rican earthquakes. Since their inception, they SIMPLE SERVE have also endeavoured to provide financial support to non-profits where possible. What you’ll need Finally, through their ‘Love, Tito’s’ 35ml Vodka program, they are donating 100% of their 35ml Espresso coffee net proceeds from online sales to Ocean (freshly made and hot) Conservancy – a non-profit that removed 20ml Kahlua or Tia Maria more than 20 million pounds of trash from 5ml Sugar syrup the world’s oceans and beaches in 2019. Serve Martini Glass

Garnish 3 coffee beans

Method Shake with ice and double strain into Martini glass. Ketel One Vodka

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

arl Nolet Sr did not do things the easy etel One Vodka is crafted using way. He knew that to achieve the vodka only the finest quality, 100% Che wanted, he would have to combine the GMO-freeK winter wheat and distilled traditional coal-fired techniques used by his using a combination of copper pot forefathers, including the use of pot stills batches and modern techniques. The such as Distilleerketel #1 (the Dutch word for result is a distinctive, crisp liquid. 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. Absolut Vodka Kahlua

bsolut Vodka has been produced at the famous old distilleries near Ahus, Sweden, inA accordance with more than 400 years of Swedish tradition. In 1879, founder Lars Olsson Smith introduced the continuous distillation with which he made Absolut.

bsolut is the largest locally produced vodka – their One Source production philosophy meansA 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.

riginating in Veracruz, Mexico, Kahlua is made from local Arabica coffee beans, which Ogrow 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.

orking with 500 local coffee farmers in four communities, they grow high quality Wcoffee 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. Tia Maria

ia Maria is made with a seamless blend of three core elements: 100% TArabica 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.

nce the 100% Arabica coffee beans have been roasted (from green Obeans 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.

ourbon Vanilla, cultivated in the Sava region on the island of Madagascar, Badds 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. 0845 263 6924 www.bibendum-wine.co.uk

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