Chilled has declared the first annual Espresso Martini Day on March 15, conveniently the day after Daylight Savings, because we will all need that extra boost of caffeine.
To celebrate the first annual day, we partnered with Rémy Martin, who challenged 16 bartenders in eight markets to create their version of a Rémy Espresso Martini. For the next few weeks, we will be sharing each riff the bartenders create. Rémy Martin 1738 is the perfect match for an Espresso Martini as it brings layers of flavor that help transform a basic cocktail into something dynamic and unusual. It serves as a perfect building block for a truly craft take.
Let’s see what our bartenders in Chicago and Boston came up with for cocktails.
Marco Montaguano in the Chicago market created a Banana Espresso Martini.
- 1 1/2 oz. Rémy Martin 1738®
- 1 oz. Espresso
- 1/2 oz. Coffee liqueur
- 1/4 oz. Banana Liqueur
- 1/4 oz. Demerara syrup
- 2 dashes Black Cardamom Tincture
Preparation: Shake, strain twice, serve in a classic coupe or martini glass. Garnish with a Plantain Chip with three dots of whipped ricotta cheese.
Fatima Butler in the Chicago market created an Espresso Martini inspired by Tiramisu.
Espresso in Accord (Tiramisu Based Espresso Martini)
- 1 1/2 oz. Rémy 1738 (Mascarpone fat washed)
- 1/4 oz. Cointreau
- 1/4 oz. Amaro Abano
- 1/2 oz. Rich Coffee Liqueur (I used Cafe Rica)
- 1 oz. Espresso (I used 1:12 Costa Rican coffee to water in a French press)
- 3 dashes Ango Cocoa Bitters
Preparation: Shake and double strain. Garnish with a shaved dark chocolate bar Fat washed 1738 recipe: 5 oz. of Remy 1738 + 2 oz. mascarpone cheese. Freeze 48 hours. Strain through cheesecloth or coffee filter lined chinois or another strainer.
Kelly Unda in the Boston market created the Rémy 1738 Espresso Martini.
Remy 1738 Espresso Martini
- 1 1/2 oz. Remy 1738
- 1 oz. Valdespino PX Sherry El Candado
- 1 oz. Espresso
- 1/4 oz. Tempus Fugit Creme de Cacao
Preparation: Bar spoon of Averna. Shake and strain into a martini glass. Garnish with star anise
**Any PX Sherry will work, and you can substitute any brand of creme de cacao
Roger Gross in the Boston market created vanilla-infused Rémy Martini.
- 1 1/2 oz. Vanilla Infused Rémy 1738*
- 1 oz. Mr. Black Single Origin Ethiopia Coffee Liqueur
- 1 1/2 oz. Premium Fresh Espresso
- 1/2 oz. Vanilla Chai Raw Sugar Syrup**
- 2 dashes Berkshire Distilling Coffee Bitters
Preparation: Add ingredients in mixing tin with ice, shake well and strain into your favorite cocktail glass. Garnish with coffee beans and star anise in the pattern of a compass. Enjoy responsibly.
*Vanilla Infused Rémy 1738
Take one vanilla bean and split down the middle, carefully scrape sides to loosen vanilla specks. Place in a quart container and shake well. Let rest for 72 hours.
**Vanilla Chai Syrup (crack and toast)
- 1 Green Cardamom Pod
- 1 Black Cardamom Pod
- 1 Star Anise
- 2 Cinnamon Sticks
- 3 Cloves
- 2 Black Peppercorns
- 4 pieces of Mace
- 1 Vanilla Bean Split and Scraped
Preparation: Add 2 lbs. of raw sugar and 1 1/2 lbs. filtered water. Heat until sugar dissolved and strain out any spice matter. Cool and store.