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There are several claims for the origin of the espresso martini. One of the more common claims [1] [2] is that it was created by Dick Bradsell in the late 1980s while at Fred's Club in London for a young lady – sometimes claimed to be Naomi Campbell or Kate Moss [dubious – discuss] – who asked for "something to wake me up, then fuck me up". [3]
NUTRITION: (Per 2.5-oz. Serving) CALORIES: 101 FAT: 0 g CARBS: 5.2 g PROTEIN: 0g. I've had a lot of bad ready-to-drink cocktails in my journey as a writer and this ranks up there with one of the ...
You don't need fancy barware to make a good espresso martini. "Top Chef" judge Gail Simmons shares how to use items you already have in your kitchen to make the best coffee-based cocktail.
Combine aged rum, espresso, crème de cacao, coffee liqueur, maple syrup, chocolate bitters, and ice in a cocktail shaker. Shake until chilled, 10 to15 seconds. Strain into a coupe or martini glass.
The key ingredient that makes a martini "French" is Chambord, a black raspberry liqueur that has been produced in France since 1685. [41] Gin basil smash Made with gin, fresh lemon juice, simple syrup, and basil leaves. Grand margarita Made with tequila, Grand Marnier, and fresh lime juice. IBA Tiki
The post An easy and delicious take on the espresso martini appeared first on In The Know. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 ...
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