[image]
[title]Espresso martinis are having a moment, and though we might be biased, I think it’s safe to say that Boston is home to some of the best. Restaurants and bars across the city have put their own spin on the caffeine-fueled cocktail, with variations ranging from tequila-based to seasonally inspired flavors like pumpkin and peppermint. But what takes an espresso martini from good to great? Time Out Market recently invited Boston’s best bartenders to make their case at their annual “Best Espresso Martini” contest.
Guests sipped and savored samplings of some of the city’s best, but in the end it was Grill 23’s Ryan McHugh who took home the title for the second year in a row.
“It means a lot to be crowned Time Out’s ‘Best Espresso Martini’ for the second year in a row - what a cool honor!,” said McHugh.
When asked what he thinks makes a winning cocktail, his answer was simple. “Good espresso. It’s literally in the name of the drink and without it, your drink will ultimately lack the necessary flavor that makes this drink a crowd favorite. Now, as my competitors proved, you can make this drink so many different ways as long as you have a good espresso base. But us? We keep it classic.”
Those who wish to enjoy Grill 23 & Bar’s award-winning cocktail at home can follow this recipe:
Grill 23 & Bar’s Award-Winning Espresso Martini
1.5 oz vanilla-infused vodka
1.5 oz espresso
1.25 oz coffee Kahlua
0.5 oz Bailey’s
Add all ingredients to a shaker tin with 3 or 4 cubes of ice. Then - as McHugh said - “shake until your tennis elbow flares up” or about 45 seconds.
“I want to thank Time Out Market for hosting such an amazing event, Greg Hill and the Greg Hill Foundation, and Melli Vodka,” McHugh reflected. “I also want to thank my incredible bosses, Grill 23 & Bar General Manager, Matt Harrington, and Hugo Bensimon, Beverage Director extraordinaire, for entrusting me to take home the victory. Special shoutout to Isabel from our Marketing team and my bar teammates back at Grill 23.”