Modern Classic
Pistachio Espresso Martini
Soho's most famous wake-up call, softened with Barcelona pistachio cream.
Glass Coupe or martini
Garnish Three coffee beans and a dusting of crushed pistachio
The Story
The Espresso Martini was born in 1983 at the Soho Brasserie in London, when bartender Dick Bradsell was asked by a young model for something that would "wake me up". His answer — vodka, fresh espresso, coffee liqueur — became one of the defining cocktails of the modern era.
Our version folds in Pechery Pistachios Cream Liqueur, the silky Spanish cream from Destilerías Campeny. Roasted pistachio and vanilla round off the espresso's edges, turning the wake-up call into something closer to a velvet dessert.
The Recipe
How to Make It
Ingredients
- 50ml Pechery Pistachio Cream Liqueur
- 30ml Fresh espresso, cooled slightly
- 25ml Vodka (optional, for a drier edge)
Method
- 01 Add all ingredients to a shaker filled with ice.
- 02 Shake hard for 15 seconds — the cream and espresso build the signature foam.
- 03 Double-strain into a chilled coupe or martini glass.
- 04 Rest a moment to let the crema settle before garnishing.
