NoMad Espresso Martini
The espresso martini, made with vodka, coffee liqueur and fresh coffee, has became a global sensation since it was invented in the 1980s by British bartender Dick Bradsell. At the NoMad Bar in Manhattan, it is one of the most popular cocktails on the menu. But Nathan McCarley-O’Neill, the bar director, has put his own stamp on the recipe, including cold brew liqueur, cold brew concentrate and a touch of aquavit. “By using a concentrate, we reduced the amount of water and dilution being added to the cocktail,” he said. “This meant that the espresso martini had a distinct freshness to it.” For the NoMad drink, Mr. McCarley-O’Neill makes his own concentrate, but for home bartender purposes, a high-quality purchased brand like Stumptown can be substituted. The drops of saline solution — a common trick that cocktail bartenders have been employing for more than a decade — serve to bring out the drink’s innate flavors.
- Serves: 1 person
- 1ounce Mr. Black Cold Brew coffee liqueur
- ¾ounce cold brew concentrate, such as Stumptown
- ¾ounce vodka
- ½ounce aquavit, preferably Linie
- Scant 1/2 ounce cane syrup
- 5drops saline solution (1 part kosher salt to 100 parts water), or a small dash of kosher salt
Step 1Combine ingredients in a cocktail shaker half filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled coupe glass. No garnish.