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The Martini glass is one of the most iconic glasses in the history of cocktails. It was designed specifically for the Martini cocktail, one of the oldest and most popular cocktails in the world. But where did this glass actually come from?

The history of Martini glass

The Martini glass originated in the late 19th century, along with the rise of the Martini cocktail. The Martini, made with gin and vermouth, was a popular drink among the well-to-do class and the new, wealthier generation of the Industrial Revolution.

To serve the Martini, a glass specially adapted to the drink was designed. This glass, now known as the Martini glass, has a long, thin stem and a large, broad spherical top section. This design was designed to keep the drink cool and preserve the aroma of the gin and vermouth.

The evolution of the Martini glass

Over time, the Martini glass has evolved and many variations have emerged. For example, there are larger and smaller varieties, with wider or narrower rims. There are also Martini glasses with a serrated rim.

Another variation is the Coupette glass, which is often used for fruity-flavored cocktails and has a wider rim to preserve the aroma.

The Martini glass is still one of the most popular glasses in the bar industry and is often used for not only the Martini cocktail, but also for other cocktails such as the Manhattan, Negroni and the Pornstar Martini. It is a valuable addition to any home bar and a must-have for any cocktail lover.

The origin of the glass

The story behind the origin of the martini glass has not been clearly established, but there are several theories. One popular theory is that the glass has its origins in the town of Martinez, California, where the glass is said to have first been used for a cocktail called the "Martinez Cocktail" in the 1800s. This cocktail was a mix of gin, vermouth, maraschino liqueur, and bitters, and was served in a special glass similar to a martini glass.

Another theory is that the martini glass originated in New York City in the 1890s. During this time, there was a popular cocktail called the "Martini" that was made of gin and vermouth. This cocktail was often served in a special glass similar to a martini glass.

Another theory suggests that the origin of the Martini glass is based on the classic "Cocktail" glass that existed since the 18th century. These glasses were often used for a wide range of cocktails.

Regardless of its exact origin, the martini glass is now one of the most recognizable and popular glasses in the world and is often used for a wide range of cocktails, with the Martini being the most popular.

The Pornstar Martini, also known as the Pornstar Martini Cocktail, is a popular cocktail that originated in the late 1990s. This cocktail has an interesting history and has become a symbol of celebration and sensuality. In this blog, we will delve into the origins of the Pornstar Martini, how the recipe was created and why this cocktail has become so popular. From the first sketches to contemporary versions, in this blog you will learn all about this iconic cocktail.

The origins of the Pornstar Martini

The exact origins of the Pornstar Martini and how the name came about are not entirely clear. According to some accounts, the cocktail was created in the late 1990s in London by Douglas Ankrah, a former bartender at the London nightclub and restaurant company Pangea. He devised the cocktail as a celebratory drink for his customers.

Other stories suggest that the cocktail originated in the United States and was later brought to Europe. What is certain is that the name Pornstar Martini probably originated because of the sensual taste of the passion fruit and the festive atmosphere in which the cocktail is often drunk.

The secret recipe

The Pornstar Martini is made with vodka, passion fruit liqueur, passion fruit puree and lime juice. It is often served with a large, chilled champagne or prosecco bottle, from which the drink is drunk. The cocktail's name probably came about because of the sensual taste of the passion fruit and the festive atmosphere in which it is often drunk.

The rise of the Pornstar Martini

The Pornstar Martini quickly grew in popularity and quickly became a standard item on the menus of many bars and clubs in London. Over time, the recipe began to spread to other parts of Europe and the United States, where it also became popular among bartenders and cocktail lovers.

Today, the Pornstar Martini is one of the most popular cocktails in the world and is often served in bars, clubs and restaurants everywhere. It is a perfect cocktail for a festive occasion or just for a fun night out with friends. Its unique flavor combination of passion fruit and vodka makes it highly recommended.

Enjoying delicious cocktails?

If you are interested in learning how to make the perfect Pornstar Martini, we recommend taking a workshop at The Cocktail Agency. We offer a variety of workshops where you can learn how to make the most popular cocktails, including the Pornstar Martini.

The Cocktail Agency's workshops are taught by professional bartenders with years of experience. They will teach you the tricks of the trade, from mixing the right ingredients to creating the perfect presentation.

After the workshop, you will be able to make the perfect Pornstar Martini for your friends and family. But that's not all, because through our workshop you will also have gained new skills that you can apply to making other cocktails. We recommend booking a workshop with The Cocktail Agency as soon as possible to improve your skills as a bartender and to increase your knowledge about this popular cocktail. See you soon!

Who doesn't know the mojito? This refreshing cocktail is actually quite simple, but never goes out of fashion and is loved by a large and mixed audience. But how did the mojito get its name and which secret tricks give an even better result? Time to take a closer look at the mojito.

History: from farmer's drink to cocktail in secret bar

You say mojito, you say Cuba. The mojito was used as a medicine in 1650. The rum used to be called "burning water made of sugar cane" and that worked antibacterial. The lime protected against scurvy because of the high content of vitamin C. At the time, the rum was not of such quality because that was not the focus. Mint and sugar were added to mask that taste. And that's how the base of the mojito was created.

Did you know that the mojito wasn't as premium in the past as it is now? It was a "farmer's drink" that was drunk by the poor! In the nineteenth century there were many American slaves in Cuba, for whom this drink was intended at the time. Ice cream wasn't available at the time.

Several theories about the pedigree of the name "mojito" are circulating. One theory is that the word comes from "mojo", which is a Cuban lime based seasoning. Others say that it is based on "moja dito", which means "a little wet". But the mojito first appeared in a secret Cuban bar under a different name, the bar of Juan A. Laza. Then the cocktail was called "libero de cocktail". And 10 years later under another name, "sloppy joes mojito".

The classic recipe & variations

And then we arrive at the cocktail as we know it now. But there are many different varieties of mojito and there are several ways to make the cocktail. It depends on what matters most to you. If you want a simple and clean version, you can shake the ingredients (except the mint). If you have a prominent bar, you can build the mojito in the glass.

With the basic mojito you start by muddling 6 lime slices in a glass with 20ml sugar syrup, 5ml lime juice and a little bit of sugar. Crush 10 mint leaves to release the aromas of the mint. There is no need to hit hard; research shows that this is superfluous and the leaves look better when they are even bigger. Add crushed ice to half the glass, with 40ml of white rum. This rum has a classic taste, unlike the dark rum that we will add later. By stirring well now, you let the flavours mix with each other. Then add crushed ice just below the edge of the glass and top with soda water and very dark rum. Use real soda water and no sparkling water, because this has a different minerality. The dark rum makes the cocktail a little sweeter and brings the flavours in balance. We recommend the Gosling Black Seal. Make the "finishing touch" with a lime slice, mint leaf or top and a straw (e.g. spaghetti, bamboo, iron or biodegradable paper).

Some nice variations on the mojto:

• Mexico: with 100% agave tequila instead of rum. The tequila goes well with the lime. Works much better than gin, because tequila has a fuller taste. It's a long drink, so that makes it a herbal-like cocktail
• PeruGrapefruit or passion fruit instead of lime. Makes it slightly sweeter and more bitter instead of acidic, but is still acidic enough and well balanced.
• The Cocktail Agency twist: For Momo in Amsterdam we made a flavoured mojito with spicy mango syrup instead of sugar syrup, ginger beer instead of soda water and brown rum instead of white rum. This makes the cocktail a little fresher and gives a special twist to the classic.
• Alcohol-free: ginger beer instead of rum or just soda water or with London Essence ginger bear. So you still have one strong taste and serve a refreshing cocktail.
• Other ice cream: simpler and tighter variant where you do not use crushed ice but 1 large block of ice, a bar block. You serve the cocktail in a long drink and use fresh lime juice and no wedges.

Tips for Mojito

Finally, we have some tips for you to make the most delicious mojito.

• Always use fresh lime juice. After 12 hours the fresh lime juice is removed and you can taste it. It'll be a lot less tasty and that's a waste of your cocktail.
• If you use lime wedges, stamp the muddle with cane sugar syrup and half a teaspoon of cane sugar in a long drink glass. You make the cane sugar syrup by adding 2 parts cane sugar to 1 part mineral water.
• Do you pick all the leaves of the mint beforehand? Then store them without water in a tupperware. Don't put a lid on it, because then the leaves will immediately get cool air if you keep them in the fridge.
• Don't you pick the mint leaves in advance? Then wrap them in a damp piece of kitchen paper and store them in the refrigerator in a tupperware with a lid. That's when they stay fresher.
• You can also keep a van of mint outside the refrigerator. Then put them in a glass like a bunch of flowers. It is important that they are not completely submerged. This is often done, but with it you lose taste. Then put a biodegradable bag over it.

Catering management is certainly not the easiest area of expertise. In the dynamic hospitality industry, there's always something new that you have to respond to. Where to start? ! Dave Mulder has years of experience as a bar manager and shares four management tips.

#1: Transfer responsibilities to your team

It is very tempting to do everything yourself and always be present on the floor, because then you can at least be sure that everything is going well. Don't do this. Give confidence to your staff and share tasks. This creates space to work on your company, not in your company. The staff also feels much more involved with the company.

Dave worked as a bar manager at a high-end volume bar, where the working pressure was high. He actually always wanted to cooperate. But in order to get a helicopter view and keep an overview, it was necessary to transfer responsibilities. This gave him a more controlling function.

How are you going to deal with this?

• Assign specific tasks to staff members, assistant managers or supervisors. Also discuss in advance who will take over these tasks when someone goes on holiday or is absent. 
• Think in terms of categories, such as "beer"; maintenance and hygiene of the draught beer, removal of the beer leaf, range of draught beer, beer per bottle, cold room, hygiene of the draught, training of the staff, beer prices, purchasing, sales, etc.
• Make a checklist to transfer work, in case the person in charge is not present. Such a template checklist always works better than things by heart - especially when it comes to tasks early in the morning or late in the evening. Staff can then tick this list, sign it and pass it on to the next shift.

#2: Work with rewards

One of the most important secrets behind corporate success: rewards. For example, reward your staff if they reach certain targets. Think of turnover related rewards. Is this year's turnover better than last year's? Then give a bonus at the end of the year. For example, the staff is involved in increasing the turnover.

Another powerful form of reward is training combined with performance. Think of a wine or spirit training that ends with a special of the week. The staff member who sells the most bottles or shots of this special that week or month will receive a price - for example a nice bottle of liquor or a box of wine. In this way, you actively let your staff upsell and create healthy competition.

#3: Make use of order lists

By ordering lists, you don't have to intervene in your busy times and you don't buy in too much. An order list shows the minimum and maximum quantity of each product in your stock. Why would you do this? If you order directly from the supplier's website, you may sometimes forget things. It is also not possible to enter a minimum and maximum stock in such an online list. That's why you're going to order with the loose wrist and that's what we want to prevent. And yes, it takes some time to make such a list. But in the end it makes the ordering process much more efficient and clear. Let's look at two examples: a soft drinks order list and a drinks order list.

Example 1: Soft drink order list

Put on top all the important information you need when ordering. So you have all the information you need to order, check an order and to follow up if something is not right when receiving the order:

• Order date 
• Delivery date  
• Supplier phone number 
• Supplier email address 
• Login data 
• Phone number account manager company 
• Own customer number
• Order Days

Example 2: Spirits order list

For an order list for spirits, these are more expensive products and you could take some preventive measures to ensure that there is not an accidental over-ordering. On the picture above you can see the second product that the Del Mague Papalome has a black marked block under 'How much to order'. This was done on purpose, because none of the staff will be able to order it by mistake. There are still 12 bottles in stock while the max is 2 bottles. This may be because there were bottles sponsored or because there was an offer. It is then up to the manager to update this list and remove all old forms, so that your staff works with the correct order list.

#4: Have regular interviews with the staff

Communication is key in the hospitality industry. Have regular meetings with the staff, both individually and with a team. We recommend three types of meetings: management meetings, individual meetings and annual brainstorming sessions.

• Management meeting: discuss monthly your turnover per category and your most and least sold items. Why are certain products not sold properly? What improvements or solutions are there for this? Such a meeting is ideal for gathering input for this purpose. The staff will learn to think "out of the box" and you will be amazed at the great ideas that come to the surface.

• Individual conversations: In addition to the appraisal interviews and performance reviews, arrange regular interviews with your staff. Conduct individual interviews with the staff each week. These conversations are personal and service-oriented. Keep this information private. We advise you to do these meetings on Monday or Tuesday, as those days are less busy.

• Annual brainstorming session: plan a brainstorming session with your management team at the beginning of the new year. The theme then is: improvements in the company and new products. In what ways can we work more efficiently? How can the walking route be improved? How can the speed of the service be improved? This way you don't lag behind and the regular guests will also comment that you are constantly improving.

A timeless cocktail with a rich history and that never goes out of fashion. That's the Manhattan. This cocktail has only a few ingredients and many variants. Today we put the Manhattan cocktail in the limelight.

History Manhattan cocktail

The Manhattan has been popular for centuries, as it was invented in 1874 by a bartender of the Manhattan club. The Manhattan made its appearance when Jenny Churchill threw a party for Samuel James Tilden in honor of his election as Governor of New York. An iconic moment, celebrated with an equally iconic drink.

The cocktail immediately became very popular, especially as New York was really a rye whiskey city. The early Manhattan recipes always used this alcohol as their main ingredient. That changed with the draining, where alcohol was banned. The only alcohol that was drunk at the time came from Canada, as that was the only whiskey that could be smuggled in. 

It wasn't until 1950 that the Manhattan cocktail became popular again, because it could then be made in the original way. Slowly the cocktail reappeared on the market. To this day, the Manhattan is a worldwide favourite and is always one of the top 10 most popular cocktails in America.

Manhattan cocktail recipe

The Manhattan has many variants, but the original Manhattan cocktail recipe consists of 60ml rye whiskey, 25ml Italian sweet vermouth (such as Martini Rosso or Carpano Antica Formula), 2-3 dashes Angostura bitter and a garnish of Maraschino cherry. The strong whisky flavor makes it a real cocktail for whisky lovers, but the sweet red Vermouth makes it a lot rounder again. The Angostura bitter gives it an extra layer of depth in taste and the Maraschino cherry gives the cocktail a sweet final touch. Stir this cocktail in a mixing glass with ice and sieve it in a chilled Martini glass or coupe.

There are many variations on the Manhattan cocktail including:

• Manhattan east: with bourbon, Domain de Canton, ginger, saké and orange bitter
• Perfect Manhattan: whiskey with equal parts of red vermouth + dry vermouth. 
• Variant also with only dry Vermouth
• Garnish with orange peel or Maraschino cherry. Can also be used for both garnishes at the same time

O.H. Byron's Modern Bartender's Guide is a classic 1884 cocktail book. This book contains two variants of the Manhattan cocktail:

• #1: french vermouth + whiskey + angostura bitters + gum syrup
• #2: curacao + angostura bitter + whiskey + italian vermouth

Tips for making

• Measure the recipe precisely with a measuring cup. So you always have the right proportions and always the same drink, over and over again. Just like a lot of French dishes, which work on exactly the right measured ingredients. 
• Stir well so you can keep the flavors. This cocktail consists mainly of alcoholic beverages. Shaking makes it very different, this is what you do when there is a cloudy ingredient in your cocktail such as juice or puree. It's a robust drink. With stirren you can guarantee the original flavours. Use your watch to start counting how many seconds your stirt, 20-25 seconds. Or better use even: a temperature gauge like some bars do like TwentySeven bar, because measuring is knowing!
• Use the best quality products. There are only a few ingredients, so they have to be of good quality. Whiskey is the most important with the biggest proportion, you have to use a good one. Examples of good whiskeys for a Manhattan are Buffalo Traces or Woodfort Reserve.
• Use fresh ice blocks. You can really taste "old" ice blocks in the cocktail, because it tastes like the freezer itself with all the other food products that have been in it. The dilution during mixing also plays an important role. It opens up flavours. Take whiskey - if you add a few drops of water to it, it will open up many flavours you wouldn't normally taste. 
• Use an ice-cold glass to keep the cocktail nice and cold for as long as possible. So you could put your glasses in a freezer, which would freeze your glasses nicely. Moreover, this also looks very nice when you have guests at the bar. Gram's cooling systems are recommended for this purpose.

When is the Manhattan suitable?

Due to the large proportions of alcohol, the Manhattan is particularly suitable as an aperitif. Whiskey as well as red Vermouth and Angostura are real aperitifs. It's a strong cocktail that improves your appetite. 

Cocktails are all about taste. Which can be influenced by a dish, temperature or of course a particular ingredient. Some ingredients fit well together, others don't. It's a matter of trying and continuing to experiment. And once in a while you come across a special combination of flavours. We'll list four of them here.

#1: Liquorice + passion fruit (or other yellow fruits)

Liquorice is sweet, while passion fruit is both sweet and sour. These two go very well together. Think of other yellow fruits such as oranges or mango. Other variations on this: mango and chili - delicious for a cocktail without alcohol. Or liquorice with a pinch of salt!

#2: Cardamom + passion fruit + white chocolate + ginger

This was a great success during the Jenever Festival in Amsterdam. In combination with the gin of Baker's Best we developed a prebatch cocktail for their stand at this festival. The gin is made of old bread, which turned out to be a perfect base for the gin. Chris the baker and Nico the chemist made a beautiful product together. The four distinct and strong flavours in the brebatch cocktail are all intertwined like a puzzle.

#3: Alcohol + lavender

Cocktails with lavender may sound strange, but can be very interesting. This proves Super Lyan, a new cocktail bar in Amsterdam. The "Panacea" is a cool lavender cocktail made from Johnnie Walker Black (smoky), a blended Scotch (with 40 types of whiskey, including Cardhu, Coal Ila & Talisker whiskey) and a homemade honey-lavendelshrub, lemon and sage. This is a delicious thirst-quenching cocktail with light tones of peat, mandarin and raisins. The lavender gives it just that refreshing twist and lets the other ingredients come into their own.

#4: Octopus + kiwi

Last but not least, a combination you would never think of yourself: octopus and kiwi. Kiwi tenderizes the octopus. The former Little Buddha Amsterdam dared to take the plunge and bring this cocktail outside. Very special and definitely worth a try!

"Stir Creativity", that's the mission of Bombay Sapphire and that was the theme of CANVAS. Last month Bombay filled every Thursday, Friday and Saturday night with creativity and art during the CANVAS pop-up bar. What exactly was the idea behind this blue oasis and what can we learn from it in terms of cocktails?

The idea behind the CANVAS pop-up bar

You say Bombay Sapphire gin, you say blue. That association was emphasized and played with during this event. The Machinegebouw in the Westergasfabriek provided the perfect stage for the second edition of CANVAS. The approach: a creative exhibition of visual art & the art of making cocktails. There was a free registration and the guests were invited to admire the art, taste cocktails and get inspired.

The inspiration

The large space became the stage for artists, with the theme: nature. The inspiration comes from the "Blue Plant" series by David Attenborough. The world-famous blue identity of Bombay Sapphira has been incorporated into a number of concepts. By incorporating the blue ocean theme in the works of art, visitors were reminded of the beauty of our globe.

Surf cocktail

Cocktails played an important role because creativity, self-expression and taste are central here - just like in art. The cocktails came from Julian Buyani, a talented bartender known from Vesper Bar in Amsterdam. With his creations, he immersed you in an underwater adventure. 

Our favorite was the "Surf", a crazy twist on the pina colada. The cocktail consisted of Bombay Sapphire gin, Chartreuse Jaune, Paranubes Aguardiente, Tico's Tepache, Cardamom bitters, coconut and blue spirulina. Tepache is a fermented drink made from the skin of pineapple, sweetened with some piloncillo (a raw form of cane sugar) or with brown sugar and usually seasoned with cinnamon and possibly other herbs. The tepache gives the whole a surprising twist on variant of the pina colada, which normally contains pineapple. Tico's Tepache is a company that specializes in making Tepache, they take the profession of fermentation to a professional level and available for a friendly price. Finally, the blue spirulina, this is a healthy algae. It gives a special flavor and color and is super healthy.

In short: a special event that we certainly look forward to again. The next event will take place in a year's time. Below you will find some pictures as an impression of the atmosphere. Were you there too and/or will you be there (again) next time?