Chilled 100 Bartenders in Washington DC and Atlanta share their riffs on the Rémy Espresso Martini in honor of Espresso Martini Day!
Chilled declared March 15th the first annual Espresso Martini Day – since we could all use a cocktail with caffeine after the start of Daylight Savings!
To help celebrate this first annual day, Rémy Martin challenged 16 Chilled 100 Bartenders in eight markets to create riffs on the classic Espresso Martini using Rémy Martin 1738. Each market created its own highly unique and delicious drinks that perfectly showcase how well Rémy Martin 1738 pairs with espresso.
Get your cocktail shaker ready; you’ll want to try these yourself!
Josue Gonzalez from Washington DC mixed up the Rémy Rise with fig spread.
- 1 1/2 oz. Rèmy Martin 1738 Cognac
- 1 oz. Espresso
- 1/4 oz PX Sherry (Lustau Pedro Ximenez)
- 1-2 Bar Spoons of Fig Spread
Preparation: Combine all ingredients in a shaker tin, add ice and vigorously shake for 10 seconds, Strain into a cocktail glass (Martini, Coup, Nick & Nora) garnish with a little grated nutmeg.
Ice: Only for shaking.
Glass: Cocktail Glass (Martini, Coup, Nick & Nora)
Garnish: Grated Nutmeg
Rachel Sergi of Washington DC created the Café’ Luxe with a lemony twist.
- 1 1/4 oz. Rémy Martin 1738
- 1/2 oz. Amaretto
- 1/2 oz. Lemon Vodka
- 1 oz. Espresso (Blue Bottle)
- 1/4 oz. Lemon Sour
- 2 dash Lemon Bitters
Preparation: Top with Lemon Marzipan Mousse* (espuma) and Grated lemon. Add all ingredients to shaker tin with ice, except mousse. Shake vigorously. Strain into stemmed glass and top with mousse and grated fresh lemon.
*Lemon Marzipan Mousse
- 8 oz. fresh lemon juice
- 12 oz. fresh egg whites
- 12 oz. rich simple syrup
- 1/2 oz. almond extract
Preparation: Combine all in a large container. Beat for 20 seconds with a wire whisk. Transfer to clearly marked and dated quart containers.
For Mousse/Espuma: Fill iSi 2/3 of the canister with espuma mixture. Tighten!!!! Charge once (upside down) and shake iSi. Charge again right side up. Chill in fridge. Allow to get really cold. Then it is ready to dispense.
**if eggs are not desired, you can always use handmade whipped cream (ex: for an Irish coffee) with a bit of almond extract for the topping.
Ryan O’Neill of Atlanta mixed up The Kings Accord with a Chicory Liquor.
“The Kings Accord”
- 1 1/2 oz. Rémy Martin 1738
- 1 oz. Espresso
- 1/2 PX Sherry
- 1/4 Hoodoo Chicory Liquor
- 1/2 Demerara Sugar Syrup
Preparation: Grated Nutmeg and Espresso bean garnish.
Keyatta Mincy-Parker of Atlanta used a Dirty Chai Syrup in her The Dirty Royal.
The Dirty Royal
- 1 1/2 oz. Rémy 1738
- 1/2 oz. espresso
- 1 oz. Bloom Bar Dirty Chai Syrup
- 1/2 oz. Orange liqueur
- 2 drops sweet orange bitters
Preparation: Shake hard, strain into a coup glass and garnish with orange peel.