Overview: Matthew Hooper introduces an elevated Espresso Martini recipe at Hemingway’s in Medina, Ohio, as renovations shift toward a sophisticated fern bar aesthetic. The drink replaces the traditional vodka base with a blend of Zaya Rum and OYO Honey Vanilla Bean Vodka to support the espresso profile.
The Full Story
Hooper notes that Hemingway’s is undergoing renovations to create a welcoming space with wood paneling, elegant lighting, and mandatory ferns. The venue aims for a sophistication level that aligns with fern bar concepts, moving away from simple brunch mimosas toward sophisticated cocktails. The Espresso Martini fits this context as an ideal date cocktail that is approachable and tasty.
Regarding the recipe, Hooper specifies using 1 ½ oz cold fresh espresso, 1 oz Zaya Rum, 1 oz OYO Honey Vanilla Bean Vodka, ¾ oz Mr. Black coffee liqueur, and ½ oz Demerara syrup. Ingredients are poured into a small tin of a cocktail shaker, with the large tin filled with ice at least two-thirds full. The mixture is shaken vigorously for 13 seconds before being double strained into a martini glass. Garnish consists of espresso powder and coffee beans.
Production & Profile
Hooper emphasizes that cold brew concentrate is a poor substitute for real espresso, noting it makes a flat martini missing the signature head of foam. The OYO Honey Vanilla Bean Vodka is locally made out of Columbus and brings honey notes without being too sugary. Mr. Black coffee liqueur is preferred over Kahlua or Galliano, which were used by Dick Bradsell in his original version. Demerara syrup is prepared using Sugar In The Raw and water in a 2:1 ratio, heated until the sugar melts.
Brand & Industry History
Legend states the original Espresso Martini was created in 1983 by London-based bartender Dick Bradsell at Fred’s Club. A young fashion model requested a drink that would “wake me up and f**k me up,” leading to broad allusions without naming the supermodel. Best guesses include Kate Moss or Naomi Campbell, though Bradsell took the secret to the grave with him in 2016. The fern bar concept was well underway then; the first opened in 1965 in NYC’s East Side. Alan Stillman built a place with pastel walls and hanging ferns, which became TGI Friday’s.
What This Means
The release represents a shift from the era when vodka was king to a modern approach where dark, sweet rum supports the espresso beautifully. While Dick Bradsell used vodka as his base spirit in the 1980s, this version combines spirits for better balance. The drink fills a place in the ecosystem of a bar’s menu that makes sense in a fern-bar context, remaining sophisticated and straightforward.
Consumer Takeaway
The home bar is Hemingway’s Underground, located in Medina, Ohio. The bartender is behind the stick Wednesday-Saturday from 4-10 PM, with last call at midnight. Guests are invited to swing by for this drink or anything else from the Happy Hour menu.
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