You helped crown Chicago's best espresso martini, here's how to make it

Last month, Time Out Market Chicago invited restaurants and mixologists from across the city to compete in a friendly bar competition. Their task was to concoct the perfect version of an elixir that has rapidly captured the hearts of many: the espresso martini. 

Whether you’re a caffeine fiend with all-day cravings or a well-versed cocktail connoisseur, the espresso martini’s rise to fame has surely caught your eye. Beyond the trend of Sabrina Carpenter’s java-themed summer jam, the surge can be traced back to 2021—it's been reported that mentions for the cocktail increased by 300% in the first three months of that year. Since then, the drink has held its spots as a favorite for casual sippers, sparking the need for a battle to find the best in Chicago. 

Although many accepted the challenge, only one emerged victorious.

Ummo in River North took the number one spot, as voted by judges and guests. The restaurant specializes in contemporary Italian fare combined with American flavors. For its cocktail menu, bar manager Lance Bowman meticulously develops creative libations and completely reinvents classic cocktails. Options like the Strawberry Cannoli are a crafty combination of strawberry, vodka and egg whites. 

Bowman’s take on the espresso martini uses La Colombe cold brew, complex BroVo Boomerang liqueur, cacao nib syrup and a Madagascar vanilla chai cold foam to help suspend the espresso bean garnishes. The extra “oomph” is the pu-erh demerara, a sugary syrup infused with a chocolate-black tea hybrid.

“We’ve always had a good [espresso martini],” said Bowman. “The competition kind of pushed me to create the improved version, and I’m glad it was very well-received at its first public outing.”

A Cincinnati native, Bowman has worked in the service industry for nearly 25 years and in the Chicago scene for almost a decade. His previous stints have included local establishments like The Alderman, Old Irving Brewing and Pilsen Yards.

When it comes to cocktail ideas, Bowman says it's all about experimenting with new flavors and concepts. For future cocktail trends, he predicts the public’s palate could lean toward fresh, unchartered territory.

“Right now, a lot of cocktails that I see people gravitate toward in our cocktails could loosely be called a sour daiquiri or margarita, but have such a hard twist or incorporate very culinary-driven ingredients,” Bowman said. “I think culinary cocktails have been gaining traction, and I think in the next few years, you’ll see them become even larger than they are now.”

For the home mixologists, here's the recipe to make Ummo's espresso martini.

Ingredients:

Chai syrup

• 4 tablespoons cane sugar
• 4 tablespoons water
• 4 tablespoons wildflower chai tea
• 1 vanilla bean

Cold foam

• 1.5 teaspoons cream
• 1 teaspoon milk
• 0.6 teaspoon chai syrup

Pu-erh demerara

• 1.5 teaspoons demerara sugar
• 1.25 teaspoons water
• 0.25 teaspoon RTC 2012 hot chocolate pu-erh

Espresso martini

• 2 tablespoons Ketel One
• 1.5 tablespoons Mr. Black coffee liqueur
• 1.5 teaspoons BroVo boomerang
• 1 tablespoon La Colombe cold brew
• 1.5 teaspoons pu-erh demerara
• 1 tablespoon cold foam

Recipe:

Chai syrup

1. In a pot, combine water and cane sugar. Simmer gently for 15 minutes, stirring occasionally until the sugar is fully dissolved.
2. Add the wildflower chai tea and mix thoroughly to infuse the syrup.
3. Strain the syrup to remove the solids.
4. Let it cool completely and store in a sealed container.

Cold foam

1. With a whipped cream siphon:
1. Combine cream, milk and chai syrup in a whipped cream siphon.
2. Charge with a CO2 cartridge and shake well to mix.
2. Alternative method:
1. Use 1.5 oz of the foam base (cream, milk and chai syrup combined).
2. Whisk vigorously or froth with a coffee frother until a light, airy foam forms.

Pu-erh demerara syrup

1. Heat the water and demerara sugar together in a pot over medium heat until the sugar is fully dissolved.
2. Add the RTC 2012 hot chocolate pu-erh tea and mix thoroughly to infuse the syrup with the tea’s flavor.
3. Strain the syrup to remove any tea particles.
4. Let it cool completely and store in a sealed container.

Espresso martini

1. Combine the vodka, coffee liqueur, amaro, cold brew and pu-erh demerara syrup in a shaker with ice.
2. Shake vigorously for about 10 -15 seconds.
3. Strain into a chilled martini glass.
4. Top with 1 tablespoon of cold foam.

Serve immediately and enjoy Ummo’s espresso martini!

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