One of the things we picked up on when we first met bar pro Jarhn Blutstein of East End Mixology was what an observant person she is, and how that lends itself to a sincere intuitiveness about ingredients. Sure, Blutstein knows the classics well and how to riff on them, the vital ingredient of balance in a drink, and how to make beverages that aren’t just delicious but aesthetically memorable, too. But she also has an almost dreamy sense of exploration to her original cocktails, bringing real moments of her life into the fold, like the gorgeous Snap Pea Gin Sour she made for our first issue of the 2024 season, inspired by a salad her husband, chef Jeremy Blutstein, made for her.
Same goes for this wintry, spiced-up version of an espresso martini she shared with us, right in time for the holidays.
“When I first moved to Montauk in 2014, there was a coffee shop called Coffee Tauk. My friend Noelle and I would pick up dirty chai iced lattes there each week. It was a mix of chai and a latte and it was amazing iced!” she recalls. “It was such a treat and after our long bartending shifts it was just the pick up we needed in the a.m.”
Around the time espresso martinis were gaining popularity, Blutstein began to mull over the trend, thinking about coffee drinks and their different influences and traditional ingredients. And then she remembered those delicious dirty chai lattes.
“I knew I needed to make It into an espresso martini riff. That’s when I started ordering loose chai and found the perfect one,” she says. “This is one of my favorite winter cocktails and a huge hit at holiday parties!”
Blutstein shared her recipe (because hey, it’s the giving season!) and, even better, offered this little stocking stuffer: “DM me on Instagram @eastendmixology if you would like the batching recipe for larger groups!”
Happy Holidays, Southforkers.
Jarhn Blutstein’s Dirty Chai Espresso Martini
Ingredients
- 2 oz tequila (Blutstein likes Lalo or Dobel Diamante)
- 1 oz freshly brewed espresso (best if real espresso, not from a pod or cold brew)
- 1/2 oz coffee liqueur (Blutstein likes Lucano or Mr. Blacks)
- 1/2 oz masala chai simple syrup
- 1 star anise, for garnish
For the masala chai simple syrup
- 1 cup water
- 1 cup white sugar
- 2 tbsp loose masala chai ("I love Vahdam Masala loose chai," says Blutstein)
Directions
- Combine all liquid ingredients in a shaker with ice. Shake hard for 30 seconds.
- Strain into a coupe glass. If you did not get a foamy head, empty out the ice from the shaker and pour the drink back in and dry shake (aka, shake without ice) for another 15 seconds and re-strain into the coupe.
- Garnish with the star anise. Cheers!
Masala chai simple syrup
- Add all ingredients to a saucepan and bring to a boil for 5 minutes. Turn down to a low simmer and cook for 15 minutes. Allow to cool and strain into a container with a tight lid. Store in the refrigerator for up to 2 weeks.
