Espresso martinis are back in vogue, but with creative twists. Where to get them in Rochester

Like fashion trends, cocktail trends are in, and then they're out. Years later, they come back in again.

Take espresso martinis: they were trendy in the 90s and are currently all the rage.

Ralph DiTucci, veteran bartender and owner of Grace & Disgrace, has been been making them for decades and noticed that they took off again post-COVID.

Brandon Pinkins, bar manager for Cure in the Rochester Public Market, concurs. "They have made a comeback out of nowhere," he said. The French-inspired restaurant has been serving its version for the past six years or so, but mostly during brunch. Now, more and more people are ordering them at dinnertime, he said.

"They are honestly one of the more popular drinks that people order these days," said Leora Deisenroth, bar manager at Branca Midtown.

What's in an espresso martini?

The boozy drink with a caffeine buzz are generally said to have been concocted by the late British bartending guru Dick Bradsell in the 1980s. His recipe was a shaken combination of vodka, espresso, coffee liqueur and sugar.

But when it comes to espresso martinis, there's not a widely accepted recipe like you'll find for other cocktails, DiTucci said. "Everyone has one, so it's like putting your own wrinkle on it to stand out," he said.

Many contain espresso, but some get their coffee flavor with coffee or a coffee liqueur. Many are made with vodka, but other spirits are used as well.

Grace & Disgrace, an intimate cocktail lounge, makes a sophisticated version with espresso, armagnac (a complex brandy), St. George Nola Coffee Liqueur, Pasubio Amaro and Fee Brothers black walnut bitters.

Cure's cocktail offers the option of vodka or whiskey along with freshly pulled espresso, crème de cacao (white chocolate liqueur), demerara syrup, a dash of orange bitters and a bit of lemon oil. "People love it because you can actually taste the coffee in ours," Pinkins said.

While the cocktail offers room for some amount of creativity, there are also strong opinions of what it is and what it isn't.

DiTucci draws the line is at what some people call a "creamy" espresso martini, which usually contains an Irish cream-type liqueur. "Once you get cream in an espresso martini, in my mind's eye you're making something else," he said. "You wouldn't call a pork chop a steak even though it looks kind of like a steak."

Pinkins' hot take on the cocktail: "The only way you're going to get a great (espresso) martini is if you have an espresso machine."

The espresso martini flight: 'Our worst best idea'

Over the summer, Branca Midtown offered an aperol spritz flight on a distinctive stand, and as the weather cooled, the staff started brainstorming a seasonal replacement.

Deisenroth remembers Alyssa Johnson, the general manager, suggesting an espresso martini flight. They introduced it on a busy Friday night. "It was like the worst best idea we've ever had, honestly," Deisenroth said.

The flight originally consisted of four flavors: classic, hazelnut, pumpkin spice and cookie dough, each of which had its own garnish. It's popularity posed a logistical challenge, because each beverage requires a fresh shot of espresso and its own cocktail shaker. "I didn't have enough arms," Deisenroth said.

After the first night, they realized that a flight of four flavors was not going to be feasible, and the flight now consists of two each of two flavors, presented on a tiered stand.

Where to order espresso martinis in Rochester NY

Here are some of the places serving espresso martinis around Rochester. Know that most cocktail bars will make you an espresso martini, even if it's not listed on the cocktail menu.

Avvino, 2541 Monroe Ave. in Brighton, makes its espresso martini with vanilla vodka, Trader Vic's coffee liquor, Fuego Coffee Roasters espresso and dashes of chocolate liqueur and chocolate bitters.

Branca Midtown, in Tower 280 at 280 E. Broad St. downtown offers four espresso martinis: classic, hazelnut, pumpkin spice and cookie dough. They may be ordered in a flight of two each of two flavors. They are made with fresh espresso; decaf is available.

Caramel Bakery and Bar, 645 Park Ave., starts its espresso martini with a caramel drizzle in the glass, followed by a double shot of fresh espresso from Aporia Coffee Co., Tito's vodka, simple syrup, and Kahlua liquor. Its seasonal offering is a pumpkin espresso martini.

The Classic Kitchen & Cocktails, 263 Park Ave., makes its Classic Coffee Martini with Jameson Irish Whiskey, Kahlua and espresso.

Crisp, 819 S. Clinton Ave. in the South Wedge, makes its espresso martini with vanilla vodka, chocolate liqueur, Kahlua liqueur and house-made espresso, and dusts it with dark chocolate and coffee beans.

The Cub Room, 739 S. Clinton Ave., makes a cocktail called This is Not a Martini with vodka, Mr. Black coffee liqueur, espresso, simple syrup, Benedictine liqueur and Luxardo liqueur.

Erie Grill at The Del Monte Lodge Renaissance Rochester Hotel & Spa, makes its espresso martinis using local beans from Java's, along with vanilla vodka, espresso vodka and Kahlua liqueur.

Flight West Whiskey Bar, 836 Long Pond Road in Greece, is serving a chai espresso martini made with vanilla vodka, Buffalo Trace bourbon cream, espresso and chai syrup.

Galene, 5870 Big Tree Road in Lakeville, makes its espresso martini with chocolate liqueur, Kahlua, espresso, vodka and chocolate shavings.

Grace & Disgrace, 17 Richmond St. downtown, makes its cocktail with espresso (regular or decaf), armagnac, St. George Nola coffee liqueur, Pasubio Amaro and Fee Brothers black walnut bitters.

La Bola, in Sibley Square at 240 E Main St. downtown, makes a RoCoCo-LoCo, including espresso from RoCoCo Coffee Co. in Sibley Square, along with vodka, Vicario coffee liqueur and a maple-cinnamon syrup that has been infused with orange peel and star anise. It is garnished with rosemary.

Lemoncello, 137 W. Commercial St. in East Rochester, makes its espresso martini with vanilla vodka, espresso, coffee liqueur and Irish cream.

Locals Only, 311 Alexander St., makes its expresso martini with a double shot of espresso, vodka, coffee liqueur, vanilla and hazelnut liqueur.

Pane Vino on the Avenue, 3400 Monroe Ave. in Pittsford, makes an expresso martini with vanilla vodka, espresso liqueur, fresh espresso, simple syrup and a garnish of three espresso beans.

Pane Vino on the River, 175 N. Water St., offers three flavors of espresso martinis: traditional, chai and pumpkin. They may be ordered separately or as a flight. All are made with real espresso.

The Peppered Pig, 1759 Empire Blvd. in Penfield, makes its espresso martini with vodka or whiskey, Kahlua liqueur, espresso, Irish cream and chocolate bitters.

Roam Cafe, 260 Park Ave., makes an especially creamy espresso martini with vanilla vodka, Bailey's Irish Cream, whipped simple syrup and a made-to-order shot of espresso.

Studio Bar and Lounge, 7 Lawrence St. downtown, makes four espresso martinis: regular, pistachio, pumpkin spice and PB&J. The latter is made with bourbon, peanut butter cream liqueur, raspberry simple syrup and espresso.

Vern's, 696 Park Ave., makes its espresso martini with espresso, vodka, Mr. Black cold brew liqueur and chocolate shavings.

The Vesper, 1 Capron St. downtown, makes its espresso martini with strongly brewed French press coffee, brandy, a bit of coffee liqueur (usually Mr. Black) and a touch of simple syrup.

Tracy Schuhmacher covers food and drink for the D&C. Email her at tracys@gannett.com. Follow her on Instagram as @rahchachow.

This article originally appeared on Rochester Democrat and Chronicle: Where to get espresso martinis in Rochester NY