{"id":7049912,"date":"2026-08-28T09:55:58","date_gmt":"2026-08-28T09:55:58","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/the-new-school-tinis-from-pornstar-martini-to-espresso-martini\/"},"modified":"2026-08-28T09:55:58","modified_gmt":"2026-08-28T09:55:58","slug":"the-new-school-tinis-from-pornstar-martini-to-espresso-martini","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7049912","title":{"rendered":"The New-School ‘Tinis, From Pornstar Martini to Espresso Martini"},"content":{"rendered":"


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Ever since the Espresso Martini staged a dramatic return to the limelight a few years ago, the drink has remained a fixture of modern menus. It was the Trojan horse that paved the way for <\/span>other caffeinated cocktails<\/span><\/a> to make a splash, and it also emboldened the revival (and modernization) of its \u2019tini siblings. While these kitschy, crowd-pleasing drinks spent several years relegated to Dark-Age-drinks-status, now, thanks to nostalgia and a few modern tweaks, you can have an Appletini at a buzzy new bar and hardly anyone would bat an eye. Here is a look at the \u2019tinis you know and love, all all grown up.<\/span><\/p>\n<\/section>\n

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According to Dale DeGroff, godfather of the modern cocktail revival, the <\/span>French Martini<\/span><\/a> was \u201cone of the sparks that got the cocktail-as-Martini craze started.\u201d A fruit-forward combination of vodka, pineapple juice and Chambord, the French Martini dates back to 1996 when DeGroff himself debuted the drink at restaurateur Keith McNally\u2019s Pravda, in New York City. It wasn\u2019t until the following year, however, when it hit the menu at McNally\u2019s buzzy Balthazar, that the drink really took off. Though it may be less viral than its siblings, the <\/span>French Martini, too, is making a comeback<\/span><\/a>.<\/span><\/p>\n

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\n\t\t\t\t\t\"Vodka<\/a>\n\t\t\t\t<\/div>\n<\/p><\/div>\n
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French Martini<\/span><\/h3>\n

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The French Martini combines vodka, Chambord raspberry liqueur and pineapple juice.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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\n\t\t\t\t\t\"french<\/a>\n\t\t\t\t<\/div>\n<\/p><\/div>\n
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Riad Star<\/span><\/h3>\n

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A French Martini riff with a spicy kick.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n

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The current \u2019tini revival largely has the Espresso Martini to thank. Originally known as the Vodka Espresso when it was <\/span>created<\/span><\/a> by legendary British bartender Dick Bradsell in 1980s London, the drink quickly assumed the moniker by which it\u2019s still known, despite objections from Bradsell himself, a Martini purist. With its meteoric rise\u2014to <\/span>some bartenders\u2019 chagrin<\/span><\/a>\u2014the modern classic has become ubiquitous, and you can now find both genius interpretations (<\/span>coconut water cold brew<\/span><\/a>!) and questionable ingredients (<\/span>Parmesan cheese<\/span><\/a>) in riffs around the world.<\/span><\/p>\n

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\n\t\t\t\t\t\"Espresso<\/a>\n\t\t\t\t<\/div>\n<\/p><\/div>\n
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Espresso Martini<\/span><\/h3>\n

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Dick Bradsell’s modern classic has traveled under many names, but has never waned in popularity.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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\n\t\t\t\t\t\"Coconut<\/a>\n\t\t\t\t<\/div>\n<\/p><\/div>\n
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Mezpresso Martini<\/span><\/h3>\n

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Coconut water\u2013steeped cold brew shines in this funky riff on the Espresso Martini.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n

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Like all of its \u2019tini brethren, this provocatively named cocktail, <\/span>created at London\u2019s Townhouse in 2003 by the late Douglas Ankrah<\/span><\/a>, commands attention. It\u2019s vibrant and tropical, and it\u2019s hard to miss with its sidecar of chilled Champagne. A 2021 report analyzing more than 100 million Google searches revealed that the Pornstar Martini was the <\/span>most searched-for cocktail in the world<\/span><\/a>, with nearly twice as much interest as the Pi\u00f1a Colada. These days, you can find it reimagined every which way: <\/span>frozen<\/span><\/a>, <\/span>sparkling<\/span><\/a>, <\/span>accompanied by a caviar bump<\/span><\/a>\u00a0and even <\/span>blue<\/span><\/a>.<\/span><\/p>\n<\/section>\n

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\n\t\t\t\t\t\"kaleidoscope<\/a>\n\t\t\t\t<\/div>\n<\/p><\/div>\n
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Kaleidoscope Eyes<\/span><\/h3>\n

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An elegant twist on the Pornstar Martini, where Champagne is the focus.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n

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In the \u201990s, the Lychee Martini was a drink that U.S. diners came to expect on catchall \u201cAsian fusion\u201d menus and clubstaurants. Then came its downfall. \u201cThe Lychee Martini became shorthand for a dark-ages drink,\u201d <\/span>writes Chris Crowley<\/span><\/a>, \u201cfruity and sweet (with all the <\/span>sexism<\/span><\/a> to match); principally made with (gasp) vodka; and spiked with, in many cases, juice from a can.\u201d In recent years, however, Asian restaurants of all kinds have taken the drink and made it their own, incorporating ingredients like jasmine, Vietnamese gin and even fish sauce.<\/span><\/p>\n<\/section>\n

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\n\t\t\t\t\t\"\"<\/a>\n\t\t\t\t<\/div>\n<\/p><\/div>\n
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Suit and Tie<\/span><\/h3>\n

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Kristina Magro updates the Lychee Martini template with Giffard Lichi-Li and sherry.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n

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The Appletini was invented at the now-closed Lola\u2019s in West Hollywood (\u201cthe Tigris and Euphrates of apple Martini culture,\u201d according to the <\/span>New York Times<\/span><\/i><\/a>) in the \u201990s. It was born into a world \u201cunafraid of high-fructose corn syrup and candy-colored drinks,\u201d <\/span>writes<\/span><\/a> Laurel Miller. We may be in a different world now\u2014one where Appletinis call for <\/span>clarification<\/span><\/a> or <\/span>Chartreuse<\/span> or <\/span>come with a real Martini-like sidecar of garnishes<\/span><\/a>\u2014but it is certainly still the Appletini\u2019s world, and we\u2019re just living in it.<\/span><\/p>\n<\/section>\n

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\n\t\t\t\t\t\"appletini<\/a>\n\t\t\t\t<\/div>\n<\/p><\/div>\n
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Emerald City<\/span><\/h3>\n

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An elevated Appletini build on cider eau de vie.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n

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The onetime ubiquity of artificially flavored coconut rums like Malibu and Parrot Bay gave rise to a bevy of fruity drinks like the <\/span>Bikini Martini<\/span><\/a>. But Peter Canny recognized something special in the pink, vodka-based cocktail. He revisited it for the debut menu at Madeline\u2019s Martini in New York City, giving it a refresh by way of fat-washed coconut rum, housemade grenadine and fresh pineapple juice. He first came across the drink as a club bartender, and now sees the merits of it alongside proper Martinis and other classics\u2014as do guests. \u201cWe put [the Bikini Martini] on the menu kind of as an ode to our history of bartending, and it took off.\u201d<\/span><\/p>\n<\/section>\n

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\n\t\t\t\t\t\"Bikini<\/a>\n\t\t\t\t<\/div>\n<\/p><\/div>\n
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Bikini Martini<\/span><\/h3>\n

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\n\t\t\t\t\t\tThe 1990s staple, retooled as an extra tropical, balanced cocktail.\n\t\t\t\t\t<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n

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