Three Ways: Pornstar Martini

At New York City cocktail lounge Bar Bonobo, bartender Gelo Honrade puts a playful spin on the drink with a house-made vanilla popcorn syrup. “I work a lot with fresh ingredients, and I was inspired by corn but wanted to make something unique,” explains Honrade. The riff takes the cocktail’s traditional vanilla element and imbues it with the toasty flavors of popcorn kernels.

1 3/4 oz. vodka
3/4 oz. vanilla popcorn syrup
3/4 oz. fresh lemon juice
1/2 oz. fresh egg white (or replace with 1/2 oz. aquafaba or 1 dash of vegan foamer)
1/4 oz. passion fruit liqueur (Bonobo uses Chinola)

Tools: shaker, strainer, fine-mesh strainer
Glass: Nick & Nora
Garnish: freshly popped popcorn

To mix the cocktail, in a shaker add all the ingredients. Shake with ice, double strain into a chilled Nick & Nora glass, and garnish.
Vanilla Popcorn SyrupRoast 1 cup of popcorn kernels with 2 tsp. of sugar and 1 Tbsp. of butter in a heavy bottom pot on medium heat for about 5 minutes until evenly toasted (keeping heat low enough so the kernels don’t pop). Add 2 cups of sugar and 2 cups of water to the kernels and simmer over medium-low heat for 30 minutes. Turn off the heat, then stir in 1/4 oz. of orange blossom water, 1/4 oz. of vanilla extract, and a barspoon of overproof rum. Let the syrup infuse for 24 hours, then fine-strain and bottle for use within 1 week.

Gelo Honrade, Bar Bonobo, New York City

Using a simple fat wash technique, beverage director Nathan Oliver adds a complementary coconut flavor and luscious texture to the Porn Star Martini at The Benjamin Hollywood. “The coconut wash is one of my favorite techniques to use with lighter spirits. It adds a slight touch of fresh coconut and a silky mouthfeel without introducing any sugar or syrupy elements,” explains Oliver. “I wanted to give [the drink] a more refined, nerdy touch without compromising its simple flavor profile.”

1 1/2 oz. coconut-infused vodka
3/4 oz. sweetened passion fruit purée (1:1 purée and granulated sugar)
1/2 oz. fresh lemon juice
2 1/2 oz. chilled Champagne

Tools: shaker, strainer
Glass: coupe
Garnish: orchid

In a shaker combine the coconut-infused vodka, sweetened passion fruit purée, and fresh lemon juice. Shake with ice and strain into a chilled coupe, then top with the chilled Champagne. Express a lemon twist over the drink and garnish.
Coconut-Infused VodkaCombine 5 oz. of vodka with 1 oz. of melted, unrefined coconut oil and shake or stir to combine. Infuse in the fridge overnight then strain through a coffee filter.

Nathan Oliver, The Benjamin Hollywood, Los Angeles

For Starlite in San Francisco, Scott Baird created a batched and clarified version of the cocktail. “My inspiration was to take a drink that I love very much and apply techniques that are now fairly commonplace, but weren’t at the time of its birth, to bring a sexier and sneakier profile to the cocktail,” explains Baird, who created the program and serves as acting beverage director for Starlite.

150 g vodka
60 g vanilla syrup (1:1)
50 g unsweetened passion fruit purée
30 g fresh lime juice
25 g dry sparkling wine
10 g crème de cacao
150 g whole milk

Tools: large container, coffee filters
Glass: small coupe

Measuring all ingredients by weight, combine the vodka, vanilla syrup, unsweetened passion fruit purée, fresh lime juice, dry sparkling wine, and crème de cacao. Heat the whole milk to roughly 140 degrees Fahrenheit. Transfer the milk to a large container, then slowly pour the punch mixture on top. Allow the mixture to rest overnight, then strain through coffee filters until clear, and chill mixture fully. If desired, add 1/8 tsp. of edible luster powder to the chilled punch, whisking to incorporate, for a shimmery effect.

To serve the drink, pour 3 oz. of the punch into a small coupe and top with 2 oz. of chilled sparkling wine. 

Scott Baird, Starlite, San Francisco