Looking for a way to jump start your après? This week on the Mixologist Diaries we popped into Legends Bar & Grill, located at Park City Mountain's Town Base, to catch up with Bartender Mikey Collins. He gave us a quick tutorial on how to mix up one of the restaurant's most popular cocktails, the Espressotini.
Collins, who has been on the scene in Park City for close to 20 years, created the Espressotini with Legends' General Manager Andrew Sheerman while the restaurant was completely redoing its dinner menu. Once they decided they wanted to create a coffee-inspired drink, the next step was finding the sweet spot where all the ingredients balanced each other out. "We had three dedicated sessions of trying different mixes till we got the final version," says Collins. "It's just a really smooth, caffeine-dominated drink that works perfectly as a pick-me-up after a full day of skiing." He's right on the nose about that. If you crushed it on the slopes and need to refuel, forget the coffee and order an Espressotini instead. Served cold, this sleek drink goes down like a dream. Of all the things on the revamped dinner menu at Legends, this cocktail is probably most suited for pairings with desserts, like chocolate cake or creme brûlée. But don't be afraid to indulge on this espresso-infused drink as a standalone item. Its rich, full-bodied coffee flavor falls in a great place between sweet and savory. Come into Legends to have an expert mix up this concoction for you or give it a go on your own.
- 1 1/2 oz. of Grey Goose vodka
- 1/4 oz. of Frangelico
- 1/4 oz. of Baileys Irish cream
- 1/4 oz. of Patrón XO Cafe
- A shot of fresh espresso
- Espresso beans for garnish
Ice down a martini glass. Combine ice, Grey Goose, Frangelico, Baileys, Patrón, and espresso shot in a shaker. Shake and pour into chilled martini glass. Garnish with three espresso beans. Salud!
Check out Collins mixing up the Espressotini here: