‘I want something that will pick me up and f*ck me up,’ Kate Moss asked famed cocktail maestro Dick Bradsell in the early eighties.
And thus, the espresso martini was born, as the mixologist only had a coffee maker and some vodka to hand.
We headed to the Bluebird in Chelsea to get a mixology masterclass from the restaurant’s top bartending team.
The espresso martini is one of the venue’s most popular cocktails.
The head bartender, Egzon Kastrati, revealed that the bar uses more coffee than the main restaurant for making the heady libations.
In a month, they roughly rustle up 3,000 espresso martinis.
But be warned to line your tummy with some of the Bluebird’s delicious treats before delighting in the drink.
Explaining the hidden dangers, Egzon said: ‘They creep up on you. They’re quite sweet and you can’t taste the alcohol and that’s the danger.’
So if you fancy doing a bit of shaking at home, here’s Bluebird’s recipe for the perfect martini… Something to wake you up and f*ck you up, just like Ms Moss likes it.
Ketel One Vodka 50ml
Trois Rivières sugarcane syrup (or you can add another flavoured syrup) 10ml
Freshly brewed coffee, chilled – the fresher the coffee, the better the foam
Coffee beans for decoration
Put the vodka, Kahlúa, sugarcane syrup and coffee into a cocktail shaker.
Add three to four chunks of ice.
Put the cocktail strainer in place and put another strainer over the cocktail glass – Bluebird’s espresso martini is double strained.
Pour the liquid out.
Decorate the froth with coffee beans as you see fitting.
P.S. You must check Bluebird’s current twist on the traditional espresso martini – complete with vanilla Absolut Vodka and tiramisu syrup!!!
Bluebird, 350 King’s Rd, Chelsea, London SW3 5UU
To make a reservation call 020 7559 1000 or visit www.bluebird-restaurant.co.uk