It might sound like a weird, frothy pre-mixer from a bottle-o, but Arbory Bar & Eatery venue manager Tom Byrne assures us his new, on-tap Espresso Martini is given as much love as a regular drink.
“It’s all about precision,” he says, “It took a good three weeks of trial and error for us to get it right.”
For $16 you can now order an Espresso Martini at the Yarra-side bar – and you’ll wait no longer than a minute for it to be served. Made in-house, exactly the same way as the staff makes a regular serve – the cocktail is poured into a keg and pumped with nitrogen as part of a “fairly lengthy” process that gives the drink “that creaminess and foam on top”.
The new addition is in line with a greater trend we’re seeing around the bar industry. Heartbreaker does bottled cocktails in the city, Carwyn Cellars serves a triple-vermouth Negroni on tap in Thornbury. The term “pre-mixed” carries negative connotations, but it can actually be great for drinker and bartender.
Byrne promises this development doesn’t mean the end of traditional bartending. “It’s just about having variety,” he says. “We want to challenge the way people think about their drinks.
“Really, I just wanted to see if we could do it. We’ve been thrilled with the results.”