Espresso martini2/13/2023 (Their 10-ounce version also sported that classic three-bean garnish.) The drink’s origins date back to the late 1980s and a British bartender named Dick Bradsell. “Is anybody really ready for the Seattle Espresso Martini?” The Seattle Times marveled in a 1997 writeup of Tini Bigs, the then-new bar specializing in oversize libations. How could we not? It was the era when our city asserted its coffee dominance, and joined the vanguard of a craft cocktail movement. Seattle participated in the espresso martini’s heyday 30 years ago. Pulling an espresso shot is a laborious interlude in a busy night of service the combo of hot coffee and cold ice can make a cocktail shaker pop its top at inopportune, potentially messy moments. The New York Times deemed it “everywhere” this summer, and the zeitgeist prompted follow-up stories about how much bartenders hate making it. Media to the east has chronicled the cocktail’s comeback for a while now. The Big Buck Hunter game and Sonics memorabilia blink their own form of nostalgia, but the espresso martini is powered by memories of the 1990s. “It drinks more old-school than it is,” he says of this espresso martini that’s a heavy seller at Trade Winds Tavern, the Belltown bar that Elford and his business partner, Anu Apte, revamped to resemble a 1980s basement rec room.
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