Miss Elena

Miss Elena

Beau Bradley, the head bartender at Michelin-starred Korean restaurant Cote in New York City and its subterranean bar, Undercote, created this riff on an Espresso Martini. 

Perhaps the most notable adjustment to the standard formula is Bradley’s use of Mr Black, a particularly intensely flavoured coffee liqueur, to stand in for both the standard Kahlúa and the usual freshly brewed espresso. “It cuts the time of making an Espresso Martini by not having to make a shot of espresso every time one is ordered,” he says.

Bradley adds a couple of unconventional ingredients—a citrusy amaro and a dessert-style sherry—that bring depth, complexity and elegance to the cocktail, he says. “PX sherry adds dried fruit and dark chocolate flavours, while the Amaro Nonino adds notes of caramel, bitter orange and cinnamon, he says. “All of these flavours are great complements in a balanced Espresso Martini.”

  • 1 1/4 ounces Belvedere vodka
  • 3/4 ounce Mr Black coffee liqueur
  • 1/2 ounce Nonino amaro
  • 1/4 ounce Pedro Ximénez sherry
  • 1/4 ounce simple syrup
  • Garnish: edible viola flower
  1. Add the vodka, coffee liqueur, amaro, sherry and simple syrup into a shaker with ice and hard-shake.
  2. Fine-strain into a chilled cocktail glass.
  3. Garnish with an edible viola flower.


Be the first to comment:

Login to comment: