Coming up in this video, I'm gonna show you
how to make the most awesome Porn Star Martini.
This has been my recipe for
God knows how many years.
It's an absolute cracker whenever
I roll this out at events, by our cocktail
master classes, everyone absolutely loved this.
Slightly different to the original recipe,
it's more geared towards home parties
and teaching so you can make it
for yourselves at home.
But if you want to know how to make
Porn Star Martini, then stay tuned.
(Drink Shaker Shaking)
(Drink pouring)
Hello, welcome back, this is part two
of my eight part cocktail mini-series
that I'm rolling out on this YouTube channel.
I keep getting asked time and time again by all
my events, my cocktail master classes,
So anyway, Steve, is there any way we can
watch how you make these cocktails 'cause we
love them so much we wanna be able
to make them for ourselves at our
next event or anything like that.
So this is what this plate is sort
of about, I'm finally getting around to it.
First video was Mojitos, this one is
Porn Star Martinis, as I said at the top,
recipe's slightly flipped up so you
can make it for yourselves, at home
with absolutely no ingredient substitution.
It is absolutely amazing, I love this,
it's the recipe I've been rolling out for
God knows how many years, absolutely stunning.
So let's get straight into it.
Glass we're gonna use is a Martini glass or if
you're like me, Coupe glasses, I'm at events,
I'm on the road, they're slightly more indestructible
than the nice V shaped martinis, so I use these
Babycham glasses, whatever you want
to call them. Absolutely love them.
So, crushed ice just gonna go in there,
just gonna chill that down because
we want a nice, cold glass to start off with.
Right, we're gonna make this, we're gonna
shake it, it's where the fun comes.
First ingredient you want is the vodka.
This is where the first ingredient flip is
because the original recipe is vanilla vodka.
Now, you see, markets, you've really struggled to
get Absolut Vanilla, that's the main vanilla vodka,
it's out there sometimes, other times it's not.
So, my recipe is so you can make this all the time.
Normal vodka, doesn't really matter too much about
the vodka, also I will say try and stick to the
40% stuff it just cuts through the juice a bit more
than the sort of 37 and a half percent but Stoli
is the brand I've been using for years and years
so I did flirt and go a bout with Absolut again
for a while but, you know, I've been using Stoli
for ages, no right or wrong, I just love it.
Now, when I'm teaching my cocktail master classes
yes I do teach them just so they're not
fart-assing around, I do say to them
50 mil double measure, for this 35 mil I think is
the absolute cracking perfect ratio.
So 35 mil of vodka goes in there.
Second ingredient is where the hens get all excited,
Passoa, if you don't know what Passoa is, it's a
passion fruit liqueur, every single supermarket
will sell this, normally 12 pounds a bottle,
quite a lot of the time will offer it
10 pounds a bottle, it's only 17% ABV.
Absolutely cracking, actually made by, or owned by
Remy Martin Cognac, so yeah, cracking ingredient.
Now, 25 mil goes in there okay, so you got 25.
35 mil vodka, 25 mil of the Passoa.
Now wherever are you getting the vanilla from is
vanilla sugar as I said in the Mojito videos,
exactly the same way, equal amounts of granulated
sugar boiled down with bottled water, not
tap water, bottled water, then I use vanilla
extract, I can't even see it, I can never
remember the brand of it but I use bottles about
that big, sort of brownie like, almost about
six quid for vanilla extract, better than essence
okay, it gives you a better taste.
If you want to buy it though, coffee aisle,
in the supermarkets, they've always got 3 bottles
of them in, hazelnut, caramel and vanilla.
Just buy it, it's about 3-4 pound for a
little tiny bottle of vanilla sugar
but it's so easy to make yourself.
Especially if you're gonna go porn star crazy.
But 15 mil, no more than 15, one five, 15 mil
of that any more than that and it will be
over sweet and that's not what you want.
Right, the fourth ingredient is a long wedge of,
just pre-cut one there, just want to squeeze
the whole lime wedge in nice and juicy, that's
all the citrus you need, just get rid of it.
And then, your passion fruit juice okay?
Now the original recipe is puree.
Back in the days when I was starting a dish
you couldn't get puree if you went in the trade,
it was very much on trade accounts only.
Funkin, that's the big one you know, that I've
got out there now, you can get it at Ocado places
like that but you still can't get it in
supermarkets but you can get it online, Amazon,
Ocado, direct from Funkin, however I like
to use the juice, for me it gives a better
taste but it also adds in the fun as well.
Because when you shake it you'll see this nice
white, frothy consistency and it's all about
shake faces in your cocktail master classes
and we have a bit of fun with that so
that's half the reason why I use the
juice but I absolutely love it.
Now I'm gonna measure this, when I get hens
I just say to them, about halfway up the glass,
but just so we know where we're going, 100 mil, my
glass is, martini glass, is slightly bigger than one,
most high street and martini glasses would be.
So 100 mil all right?
The big excites get value for money and I'm
not a tight ass all right.
So, we got passion fruit juice in there.
Now I'm just gonna ice up the glass.
Just got plenty of ice in there, that will do us.
Take our tin, now the tin always goes on a
slight angle, just like that and it will be
revealed why in a minute.
Take, flip upside down, now you're just gonna
shake this really hard for about 12 seconds.
So hopefully you should see this nice
and condensate, nice and cold.
So, gonna get a bit noise for a couple minutes.
I get really serious when I'm shaking.
My shake face is terrible.
Right, can you see how frothy that is?
That is absolutely amazing, let's
get a close up there, there we go.
Right, now hopefully this should work,
never lets me down, look at the angle of the
glass okay, all it should do, it should
just pull out nice and easy like that.
Some bartenders will give it a little tap
that's absolutely fine, others bang on the
side of the bar, you don't need to do that.
Look at the angle of the shaker, simple
physics okay? Look at the angle, shortest way
to break the vacuum, just there, just pulls out.
Never pull it against that way, never twist it,
you'll be there til Christmas or Easter or
months in advance, so there, just lift,
there we go, pull it out, on the side.
Now, Hawthorne strainer, goes on top,
spring side down, okay, get rid of our ice.
You don't have to fart ass around with the
next bit, I like to catch all the tiny shards
of ice in my drink, I don't want them I just want
a nice, smooth, silky Porn Star Martini, so I'm
gonna double strain through a tea strainer.
And look at that, look how amazingly frothy is that.
Some bars will use pineapple juice, for me,
the recipe is a vanilla and passion fruit martini,
that's originally what a porn star martini is.
So, I don't like to use pineapple juice, and
I don't think it works, I don't think it works
as well as the passion fruit juice.
There we go look, bang on perfect we just got
a couple of mil off the top of the glass simply
because we need to garnish it with our
passion fruit, there we go, and that takes
it perfectly up to the top of the glass.
Now, traditionally, this is served with a side
shot of Prosecco, I'm timed, just said it
wasn't time, but I'm timed, I'm not crack open a
bottle of Prosecco for this, but it gets served
with a side shot of Prosecco, the whole point
being it's a palate cleanser before the cocktail.
If you want to put it in your cocktail, absolutely
fine, I'm not here to tell you don't do that.
That's up to you, you drink it how you wanna drink it.
But traditionally, it is the palate cleanser, just
on the side, sip it before each mouthful of
Porn Star, sip it down in one, whatever you
want to do. There we go, that is the Porn Star
Martini, hope you've enjoyed that.
Recipe and affiliate links of where you can get
some of the ingredients from in the show notes
be coming up in video three.
I've forgotten what we're doing, ooh, got a flip on a
dark and stormy, it's a rhubarb spiced and stormy
so if you wanna do that make sure you catch video three.
Thanks for watching this video, I'd love to know
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I've been Steve the Barman, I'll catch you next time.