Deck the halls with boughs of holly'tis the season to be jollyAnd a bon Noël for us means plenty of celebrations, filled with delicious food, delectable drinks and excellent company. 

The opportunity for festive feasting comes but once a year, and our chefs have been working tirelessly to create the perfect French-inspired Christmas menus for you to enjoy. From the delicately cured Salmon Gravadlax, to the confit of crispy duck leg ‘à l’Orange’, and finishing with the traditional ‘Bûche de Noël’, our Christmas menu offers you a banquet of choice in which to indulge. 

Our ‘Bûche de Noël’ is a sweet praline and chocolate roulade, made with hazelnut liqueur and served with warm chocolate sauce and Chantilly cream. It was with this decadent dessert in mind that we have chosen our cocktail special for the month; the sumptuously rich Espresso Martini. 

 

This modern classic cocktail was created by legendary London bartender Dick Bradsel in the early eightiesThe story goes that a famous model entered the Soho Brasserie, where he was working, and asked him to create a drink that would wake her up 

The bars coffee machine just so happened to be right next to the cocktail station, which inspired Dick to combine vodka, espresso, coffee liqueur and sugar syrup to create the first ever Vodka Espresso. At the time, any cocktail served in a V-shaped glass was known as a martini, so Dick later renamed his drink the Espresso Martini, and so it continues to be known almost 40 years later. 

Our Espresso Martini follows exactly these lines with a generous measure of Absolut Vodka, shot of espresso, some Kahlúa and a little dash of sugar syrup, to round and intensify the flavour. All ingredients are shaken hard over ice, before straining into the iconic martini glass, garnished with roasted coffee beans, which rest upon the thick, golden coffee crema. 

Legendary Kahlúa coffee liqueur was born in Mexico back in the 1930s, where two brothers and their chemist friend sought to create a product inspired by the finest local ingredients of Veracruz; Arabica coffee and sugar cane. Arabica coffee needs a cooler climate to flourish, which is why the coffee ‘cherries’ are grown in shaded areas before harvesting, drying and resting takes place. The slow-grown coffee beans are then roasted and blended with rum made from sugar canes. This whole process from field to bottle can take as long as seven years, resulting in a deliciously, luxurious liqueur, perfect for creating cocktails with a pick-me-up.  

So, if you’re dining with us at Côte this December, why not treat yourself to an Espresso Martini as the perfect after-dinner drink. Enjoyed with or without the Bûche de Noël’it’s certain to have just the right amount of kick to help you on to your next planned festivities!