The Espresso Martini Diaries
Beans, straight up
This week, we’re buzzin’ from guzzlin’. We also welcome Guest Gulletier Justin Khan to the table.
My Espresso Martini Era
by Justin Khan1
The espresso martini has had a recurring role in my adult life but has recently been promoted to series regular. Before becoming my go-to, I might have ordered one as an occasional after-dinner delight (especially if mommy or daddy were paying ;) ) or piggybacked on a friend’s order (“Actually, an espresso martini does sound good! I’ll have one too!”). The past me has imbibed this drink with a wink and a nudge, as a gimmicky cocktail shared among a group of certified silly billies. But it hasn’t always been slurps and giggles. One summer, when I visited Boston, the dark side of this caffeinated concoction reared its head. I witnessed locals steadily knocking them back at every bar I went to, dive or otherwise. It was as if they were vodka Red Bulls, prepared just as hastily, the black tar coating Bostonians’ tummies in order to keep the party going. When I returned from that trip, I kept a safe distance, but in the back of my mind, I remained intrigued.
It wasn’t until a couple of summers ago, on a vacation to Provincetown, that I felt the spirit of the espresso martini fully take hold of me. After casually enjoying one with dinner on the first night, I saw the drink in a new light: coy yet alluring, playful yet sophisticated. It served a quick little pick-me-up that added some pep to my step. As mentioned, it’s a contagious cocktail, and I found myself in good company with a band of other curious kitties. That evening, we decided to set forth on a mission to compare and contrast the espresso martini offerings at all our beloved establishments. We became inquisitive researchers buzzing up and down Commercial Street attempting to zero in on who had the best ‘tini. Whether it was the magical golden hour spent on the Strangers & Saints patio or the breezy dinner at The Red Inn when some of us would lap one up before AND after our meal (it’s ok, I won’t tell), tasting Ptown’s espresso martinis was a highlight of the trip.2 Discovering the different ways places put their unique spin on the cocktail sparked my desire to start experimenting with making the drink at home.
I believe one of the best parts about crafting an espresso martini is exploring the fun and distinct ways to modify each ingredient. There’s a whole world to uncover with coffee liqueurs, from the commercial classic, Kahlua, to the Brooklyn cocktail scenes’ golden guy, Mr. Black. If you have a sweet tooth, it’s a pleasure to experiment with different sweeteners. My local haunt, Fiction Bar, uses demerara in their espresso martini, which has beguiled me. At home, I prefer to add maple syrup for a sugary kiss. When it comes down to my overall preference, I relish a more coffee-forward version. Some places like to add Bailey’s or similar liqueur to make it creamy, but as I always say, “Keep the cream in the sheets and crema in the streets.”
I shouldn’t have to make this point, but I will: To have a good espresso martini you need espresso. Do not even bother ordering one if the establishment you’re at doesn’t have the means to pull a proper espresso shot. While different sweeteners and coffee liqueurs will alter the flavor profile, not having espresso or having bad espresso will simply ruin the drink. I believe in this so much that I purchased an espresso machine for my own kitchen when I started perfecting my own. Espresso is the soul of the beverage. It is called an ESPRESSO martini after all.
While my espresso martini journey of love and acceptance has been a gradual one, I now desire this cold, coquettish boy more than any other cocktail. Maybe it’s because I live in a city chock full of places to sip and enjoy a “good one.” Maybe it’s because my days spent as a barista have kept my caffeinated curiosities percolating. Or maybe it’s simply because it’s the ideal mixture of coffee, sugar, and alcohol that, when shared with friends, lifts the spirits and invigorates the soul. Whatever the reason, it’s official…I’m in my Espresso Martini Era!
Name drops: Strangers & Saints, The Red Inn, Fiction Bar
Decaf After Dark
by Kitty
On Saturday night Fundati3 was hosting an after-hours event with Anna's Vesuviano. Anna's is a wood-fired pizza truck that was on site popping out pies, while Fundati served up espresso martinis and tea spritzers. I had sampled the pizza once before at a block party in Providence and knew I needed to take advantage of them being in the neighborhood.
Nick and I arrived at the shop to find Anna’s parked out front, and we cozied up at an outdoor bistro table with a couple of friends who had gotten there earlier. Patrons floated about between the coffee bar and the patio, cheersing, conversing, and stopping to pet our friend's bernedoodle, who was arguably the hottest thing on the menu.
It came as no surprise that the pizza we ordered was top-notch. Charred, airy bubbles freckled the crust while a generous layer of thin, crispy pepperoni sat atop the freshest mozz. I could have eaten the whole thing myself and left there feeling light as a feather. Is this what influencers posting from their chartered boats on the Amalfi Coast mean when they say European carbs don’t cause bloat? We washed down our slices with a couple of decaf* espresso martinis. They were served over ice in mason jars with a thick layer of foam and a dusting of cinnamon. The froth? Indulgent. The peace of mind that I’d sleep soundly later on? A dream.
While I was completely dazzled by the culinary experience, what struck me most was the vibe. There's something thrilling about visiting one of your "daytime" places at night. The collective energy in the space was one that said we’re not gearing up for the day honey, we’re kicking back for the eve. Undo the top two buttons, you’re off the clock. The whole evening felt like being let in on a little secret—a dimly lit room, a cocktail glass in lieu of a plastic coffee cup, and nary a laptop in sight. Put on a full beat for the barista and they’ll trust you to see what's going on after dark.
Name drops: Fundati, Anna’s Vesuviano
A special thank you to this week’s illustrator, Jon McCormack4! See his work here.
If you’d like to be a Guest Gulletier or illustrator, drop us a note at putitinthegullet@gmail.com
Justin Khan is a Brooklyn-based editor, cinematographer, and musician. Currently he's focused on having a good summer. He loves his 2 cats and espresso martinis, obviously.
We’re still torn between Red Inn and Strangers & Saints. Oh well, guess we’ll have to try again this summer!
Of Mochachoca Lata Ba Ba fame.
Jon McCormack is a Dublin-born illustrator with experience in editorial, storyboarding, and publishing. He graduated with an MA in Visual Arts: Illustration from Camberwell College of Arts, University of the Arts London in 2016.
His work displays a strong sense of storytelling and atmosphere, with inspiration derived from cinema, queer culture, comics and manga, and absurd humour.
Previous clients have included; The New York Times, AARP, Medicinal Media, Golf Digest, Totally Dublin, Twenty Thousand Hertz, Kiblind Agence, University of Texas Arlington.