Spotlight on…The Porn Star Martini

Invented in London in the noughties, this fruit little number delivers in both beauty and flavour.

I was introduced to the Porn Star Martini in my very favourite bar in Chelmsford, Essex – Ancient Lights. Sadly this bar is no longer around (and neither am I), but for a few years this was the best place for a cocktail in the town (arguably even better than my own!).

Ancient Lights for a while was our after work bar, our weekend treat and a place for celebrations. The staff were fantastic, and when Jasmine and Carl moved on the place was never quite the same. Anyway I digress, after having the famous Porn Star Martini a few times in the bar, and after being caught more than once eyeing up the ingredients, Jasmine showed me how I could make my own (the recipe apparently had been passed directly from the London bartender who had invented it). I kept that recipe on a scrap of paper from an order pad for years, treasured in my cocktail cabinet. My recipe is a slight adaptation, as the original included the delicious Funkin’ Passionfruit Puree. Unless you make these drinks very frequently, you can’t really use up a whole 1kg Funkin’ pouch before it goes off, so I found a way to use ingredients that keep.

This isn’t the easiest of cocktails to make at home, simply because the ingredients aren’t the most straightforward to get hold of. However, I certainly think it is worth the effort! Many bars now serve a Porn Star Martini, although they vary widely in quality. Do have a look at the ingredients list on their menu first, so you can see how closely it might resemble the original. Be At One, for example, make a very good one (no surprises there) but more about them another time…

Porn Star Martini (makes one)Porn Star Martini

  • 20ml Vanilla Vodka
  • 40ml Passoa
  • 20ml Licor 43
  • 20ml Passionfruit Syrup
  • 40ml Lime Juice
  • Fresh Passionfruit (to garnish)
  • Shot of Prosecco (optional)

Add all ingredients (except passionfruit and Prosecco) to a shaker and then fill with ice. Shake until the metal frosts and then strain into a Martini glass (the fancier the better for this one – I think the pink Swarovski glass featured works perfectly). Cut the passionfruit in half and add one half to the glass (seeds up). If you are only making one, you can scrape the seeds from the other half into the drink too, or double up the ingredients and make one for a friend!

Bars serve the drink with a shot of Prosecco or Champagne on the side, to act as a palate cleanser between sips. it’s a nice touch, but at home, unless you have a bottle open already, I wouldn’t bother. Also, my version of the recipe isn’t quite as syrupy as the original, so I don’t think you need it as much.

Vanilla Vodka – there are a few different brands that are fairly easy to get hold of. Absolut and Smirnoff are probably the most widely available, Smirnoff is fine, but I do prefer Absolut. Lots of places now also sell Vanilla Stoli if you would rather. My favourite is definitely Cariel Vanilla Vodka (thanks again Ancient Lights), which, owing to a combination of two types of vanilla, is just fantastic. However, this isn’t as easy to find. Luckily I have a fantastic local off-licence who are willing to order in (to be featured soon), but if you don’t, any vanilla vodka will work. Also, if you don’t have/can’t get vanilla vodka you could just use regular vodka and add some vanilla essence or, even better, scrape in some fresh vanilla pod (not only will it give you the lovely flavour, but you’ll also get the pretty vanilla specks in the drink).Passoa

Passoa – this French passionfruit liqueur is widely available and (assuming you like passionfruit) delicious. You can use it in lots of other drinks, it is lovely just with lemonade, or with vodka-based drinks, and adds a great splash of colour. I really like it in a summery punch, as it has the colour and flavour, but at only 17% ABV it is nice and light.

Licor 43Licor 43 – a Spanish liqueur flavoured with vanilla and other aromatic herbs and spices, for a total 43 different ingredients (hence the name). Quite nice to sip on its own, you can play a game of ‘guess the flavours’ as there are so many. However, I mostly just use it in Porn Star Martinis. Some bars will use Galliano in place of Licor 43, but I would say this is usually a bad sign. If you left it out altogether the drink would still be nice, but the flavours would lose a lot of their complexity. If you’re gonna do it, do it right.Monin Passionfruit

Passionfruit Syrup – I use Monin syrups for my cocktails. They have a vast range of flavours, not just for cocktails but also for coffees, mocktails, etc.They are a great way to add flavour, colour and sweetness without upping the alcohol content. The passionfruit flavour is great in a range of drinks; Daiquiris, Margaritas, Tom Collins and more. It is also nice with lemonade for non-drinkers and kids.

Thanks to all those who have made these for me, or drunk them with me!

And, as always, enjoy (responsibly) x

Advertisements

3 responses to “Spotlight on…The Porn Star Martini

  1. Pingback: Sometimes it’s nice for someone else to make the drinks… | Why can't it always be Happy Hour?·

  2. Pingback: A Drink for Europe! | Why can't it always be Happy Hour?·

  3. Pingback: Licor 43 Workshop – Adventures in Chinatown! | Why can't it always be Happy Hour?·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s