Episode 2091 - Espresso Martini Mania at Emmitt's Vegas

Your all-access pass to the artistry behind one of the hottest cocktail trends in the world—the espresso martini. In this exclusive, in-depth conversation, Emmitt’s Vegas lead mixologist Chris Hicks pulls back the curtain on what it takes to create a show-stopping Espresso Martini Flight that’s redefining cocktail culture on the Las Vegas Strip.

From the first pour to the final garnish, Hicks shares:
* Behind-the-scenes insights into the creative process behind his signature martinis
* Expert bartending techniques that elevate presentation and flavor
* The key to crafting that perfect, creamy espresso martini foam
* How he develops unique flavor profiles—from dessert-inspired martinis to bold global infusions
* What makes Emmitt’s Flight a rare gem among Las Vegas cocktail experiences

You’ll also hear about the rising demand for non-alcoholic mocktail flights, how Gen Z is reshaping drink menusacross the U.S., and the ingredients that are dominating 2025’s beverage trends.

Whether you're a cocktail connoisseur, a bar professional, or simply love keeping up with the latest drink trends in Vegas, this interview offers a rare, insider’s look into the craft, the creativity, and the culture behind the world’s most in-demand drink.

Web: https://emmittsvegas.com/

The espresso martini isn’t just a trend—it’s a global sensation. With U.S. sales soaring 50% nationwide and a staggering 89% increase in popularity among Gen Z, this bold and caffeinated cocktail has officially become the go-to drink for nightlife lovers, brunch-goers, and trendsetters alike.

At the heart of this movement is Emmitt’s Vegas, serving up one of the most innovative espresso martini experienceson the Las Vegas Strip—the Espresso Martini Flight, a visually stunning, flavor-packed experience that’s turning heads across the country.

Each of the six handcrafted martinis is the brainchild of award-winning mixologist Chris Hicks, who recently sat down for an exclusive interview on The Ash Said It Show to talk about flavor inspiration, cocktail trends, and what makes this flight unlike anything else in Vegas. From decadent dessert profiles like chocolate and vanilla bean to bold, globally inspired infusions using spices and spirits from around the world, the lineup reflects both artistry and innovation.

But what truly sets this experience apart? The signature base—freshly brewed espresso, premium liquor, and a vigorously shaken foam cap—is layered with creative, Instagram-worthy finishes, all crafted with precision and style.
For non-drinkers or wellness-conscious guests, Emmitt’s is also unveiling a Mocktail Martini Flight—a non-alcoholic option that delivers the same elevated presentation and flavor-forward design, proving you don’t need alcohol to sip something spectacular.

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Episode Transcript

Speaker 1 (00:01):
What it is, what it doing, cyber World. It is
your girl, the one and only Ash Brown, and this
is the Ash said It show. Over two thousand episodes
since twenty fourteen, half a million streams all around the world.
None of this is possible without you, guys, So thank
you so much for your love, your support, all the

(00:22):
good energy, all the good vibes. And I am talking
to someone today from one of my favorite places in
the whole planet. I mean, they're just taking over. As
far as features on this show. I mean I've had
Chef on the show countless time. Shout out to Chef Elis.
He's always coming through and sharing you know what is
going on out there, ad em it's Vegas. So today

(00:46):
we have the lead mixologist, the wonderful Chris Hicks. Hey, Chris, Hey,
how you guys doing it?

Speaker 2 (00:54):
I'm gonna ask you.

Speaker 1 (00:55):
I am doing great. How are you today? Man?

Speaker 2 (00:58):
I'm doing good.

Speaker 3 (00:58):
It's a pleasure doing your show.

Speaker 2 (01:00):
Man.

Speaker 1 (01:00):
Thank you so much. We definitely appreciate it. And besides food,
drink is probably my next favorite thing. Chris, So all right, anyway,
I can definitely help you in that. I love it,
all right, So Chris, the express of Martini's popularity, particularly
with gen Z is undeniable. It's just it's taken off.

(01:23):
So what, in your expert opinion, is the core appeal
of this particular cocktail that has allowed it to just
transcend typical drink trends.

Speaker 4 (01:35):
The first of Martini is definitely the versatility you know,
and tell you with Emmitt and our brand, like were
we offer six kinds, So whether if you're an Irish
whiskey drinker, if you're a traditional vodka drinker tonyac, you know,
we can mix all that in there, you know, so
it's not.

Speaker 3 (01:51):
Your typical uh, cold press.

Speaker 4 (01:54):
Coffee mixed with alcohol and then here we go. No,
these are drinks that are tailor to your taste. So
you know, with that versatility and those different selections of alcohol,
you know, it's it's open to everyone. So it's not
just like okay, cool, here's my vocka drinkers and I
want this no no, and.

Speaker 3 (02:10):
I can you make me one with komnak? Absolutely? Can
you make me one with tequila? Absolutely?

Speaker 2 (02:14):
So that's what we're doing.

Speaker 4 (02:15):
So with us selecting or having six supposal Martin types
on our menu, we're like we're ahead of what anybody
else is doing. Most places are using the automated kettle machines.

Speaker 3 (02:27):
Not us. We're making ours, you know, by hand. You know,
we're shaking it, we're pouring it, we're frothing it.

Speaker 4 (02:34):
And also we have our graphics machine to where we
can actually put your images on there.

Speaker 3 (02:39):
So if you're coming in, you know, with.

Speaker 4 (02:40):
The Girls Night, yes, absolutely, if you're coming there with
the Girls Night, Guys Night company retreats, you know, we
can definitely personalize those drinks for you and then so
it's tailored to your taste buds.

Speaker 3 (02:53):
But then visually it's also tailor to YouTube.

Speaker 1 (02:55):
Yes, I love that. Yeah, I've definitely been seeing all
of the you know, if you guys haven't already, go
on Emmett's Vegas, go onto their instagram. There's all kinds
of posts. The food is delicious, but also those drinks
are exceptional. And I've been telling Jeff for months that
I got to cut out there. I haven't been to
Vegas in a couple of years, you know, the pandemic

(03:18):
kind of paused everything for me. Chris, Well, yeah, could
you come out, maybe I'll.

Speaker 3 (03:26):
Let us hook up for you.

Speaker 1 (03:27):
Yeah, I definitely got to come through but still honest.
So okay, So crafting an espresso martini flight with six
distinct variations is a bold move. Could you walk us
through your creative process from initial concept to the final
selection of flavors.

Speaker 3 (03:49):
Yes.

Speaker 4 (03:50):
So our initial concept is that we didn't want to
just be like every other restaurant, you know, Vegas thrills
out there. We wanted to give you that different, you
know approach again to those taste boods, and then also
with our flights, it's like, hey, you know, you're thinking.

Speaker 3 (04:09):
Of a traditional spurs martini.

Speaker 4 (04:11):
Then you go to let's say, are a Royal, which
is you know, made with our hardy Koonnac sop.

Speaker 2 (04:19):
So you go to that and you're like, oh man,
I'm getting.

Speaker 4 (04:21):
The notes of caramel and the royal. This is my
favorite versus you know, I'm doing straight vodka and espresso, which.

Speaker 3 (04:29):
Tastes more like a cold brew.

Speaker 4 (04:33):
And then also with ourselves and board with the hair
at or, I mean, you're getting notes of a gobby
in there. So that's more of that honey taste to you.
So if you're a coffee person, you know that dislikes
coffee and honey, you know that that's where those are
coming from. So when we're building these flights, we're also
giving that selection also.

Speaker 3 (04:49):
To choose to.

Speaker 2 (04:52):
Say like, hey, okay, cool, I didn't want to go.

Speaker 4 (04:54):
To traditional at after my selection, but now you know,
we can choose from the other martiniz that we have out.

Speaker 1 (05:01):
Here for you, gotcha. Gotcha. Given the rise of sophisticated
non alcoholic options that are out there and you see them,
you go to the grocery store, everywhere, everyone's got these
options out there, what was what was the driving philosophy
behind developing a mocktail martini flight that was equally as

(05:22):
fun and beautifully presented to customers.

Speaker 4 (05:27):
You know, it's just like you're saying, you know, especially
with the trends, everyone's to be healthier. No one wants to,
you know, get an ebriad.

Speaker 3 (05:35):
I would, I would say, but they.

Speaker 4 (05:36):
Still would enjoy and be at the bar and have
that presence of a martini you know, coup glass in
their hand.

Speaker 2 (05:42):
So you know, with that, we came up with some.

Speaker 4 (05:44):
Ideas to still keep the party going for those non
alcoholic drinkers, you know, and still very respectaful you know,
in regards to the guarterary needs.

Speaker 2 (05:54):
So when we were coming up these cars and we're like, man, what.

Speaker 3 (05:56):
Can we do to get people's flavors.

Speaker 4 (05:58):
Well, let's do something that is completely off the board,
you know, let's get away from the you know, just
a virgin type styles. So we really deep dived into
some exotic fruits.

Speaker 2 (06:10):
Also with some of.

Speaker 3 (06:11):
Our local vendors that provide.

Speaker 4 (06:15):
Syrups and stuff for us, so we're given we're trying
to make it healthy.

Speaker 3 (06:18):
As possible, but also flavorful as possible. So some of
those things.

Speaker 4 (06:22):
On our mocktail flights, like we have a BlackBerry, we
have a BlackBerry martini, so that's you know, we're muddling
fresh blackberries.

Speaker 3 (06:31):
Our syrups are our made in.

Speaker 4 (06:33):
House, so I can't say it's organic, but it's close
to it, you know, with those selections, and guess have
really taken to it, you know, when we're explaining that
our process and how we're making it to them, especially
with more of the healthier clientele too.

Speaker 1 (06:47):
Yes, definitely I imagine that, you know, especially now you
know I've been seeing you know, like I said, social
media is pretty much my window to the world sometimes,
so you'll see like bachelorette parties or even like some
pregnant moms, you know, and they want to, you know,
feel like they're included. So I think the mocktails is

(07:10):
a really awesome touch for inclusion. You know, of people
for whatever reason can't partake in libations, I think a
mocktail is a great option for them. I think that's
a good one. So beyond the specific ingredients, what techniques

(07:31):
in preparation would you say are critical to achieving the
signature foam and the overall elevated quality across all six
martinis in the flights.

Speaker 3 (07:45):
It's definitely shake.

Speaker 2 (07:46):
It comes down.

Speaker 3 (07:49):
It comes down to the shake, the shaking.

Speaker 4 (07:52):
So when you're when you're building these cocktails and you
have your mixing tents and when you're doing you're in
the fifteen second shake, it's it's best to get that
vertical and horizontal shake going to air rate.

Speaker 3 (08:08):
And get in that uh, that mix inside that tent.

Speaker 4 (08:12):
And then so when you're shaking it and then you're
doing the slope pore through, you're through your strainer and
you'll see the.

Speaker 3 (08:22):
Phone start in the form.

Speaker 4 (08:24):
So right when we right before we send it out,
we let it sit for about three seconds.

Speaker 3 (08:29):
So and that's where that that nice foam that froth
comes from. It forms that nice layer on top.

Speaker 4 (08:37):
And a lot of people think that when they when
they see our Espars Artinis, they're they're like, you guys
have a frouther or like you guys use a cul phone.
I was like, no, that's that's us, that's our team.
They're like really, So then they come over and.

Speaker 3 (08:50):
They see our team, you know, shaking it.

Speaker 4 (08:53):
The tins and they see the rhythm and they're just
like oh okay, like they really it really makes a difference. Yeah,
And we've had other bartenders from other restaurants come in
and ask us too, like how do you guys get
your phone like so thicking and the viscosity to stay
on tops of where you can put your designs on it.

Speaker 3 (09:09):
And we're like, oh, dude's all the rhythm. We're just
like what rhythm? And we showed them. We're like, oh,
we're just shaking it up and down. We're like, oh no, man,
you got to get that air in there.

Speaker 1 (09:16):
Man, yeah, you got to get it moving. You got
to get it in there. And that's incredible because I
know a lot of bars, especially I'm in the Atlanta market,
and so like the froth and stuff like, Like you
said that people are they're finding all different ways because
they're trying to short cut it. But you guys are
actually putting in essentially the elbow grease.

Speaker 3 (09:36):
Correct and it's not a lot of efforts. So, like
I said, it's only ten to fifteen seconds.

Speaker 4 (09:40):
But I said, at the how rigorous you shake and
when you're when you're rotating between vertical and horizontal and
you're getting that mixed and net air in there, and
then let it settle, you know.

Speaker 3 (09:50):
So once you pour it, let it sit for about three.

Speaker 4 (09:52):
Seconds, you know, and that's when that fraud. You'll get
that nice froth there.

Speaker 1 (09:57):
So I got some interesting See. I love learning something
new every day from Emmitt's Vegas. I always pick up
some kind of tips from you guys. Never fails now
last was certainly not least. With so many options on
the Las Vegas strips, what do you believe makes Emmett's

(10:18):
Vegas or makes the Express on Martini flight truly a
unique and must try experience for both seasoned Martini enthusiasts
and maybe newcomers to the trend.

Speaker 3 (10:34):
Well, you know, going back to the whole six different
types and.

Speaker 4 (10:38):
Then not having your social martini come out of a machine.

Speaker 3 (10:42):
It's definitely that personal touch.

Speaker 4 (10:43):
You're seeing your cocktail, you know, especially we're sitting at
the bar, you're seeing your cocktail.

Speaker 3 (10:47):
Being you're seeing that being.

Speaker 4 (10:49):
All of our ingredients are are selected. We've we've tasted
all of our all that we're putting.

Speaker 3 (10:55):
Into our product, and it's it's paired perfect what the
cocktails you're choosing.

Speaker 4 (11:02):
So it's not like you're just going and everybody's just using,
you know, your typical kettle or their typical grey goose. Like, No,
we actually took we've taken our time to you know,
pair everything out.

Speaker 3 (11:12):
We've we've actually tasted their coffees.

Speaker 4 (11:14):
We were kind of wired when we were doing that,
so we took our time to make sure that what
the best election that's going into your martini is the
best for your palate.

Speaker 3 (11:24):
You know, it's not overly sweet.

Speaker 4 (11:25):
It's not bland, it's not tart, and it has a
nice balance tastes to it. And this is going across
all of our all of our alcohols, from the Kognak
to the vodka, to the double barrel Repisado, to the
Irish whiskies, to our mescals.

Speaker 3 (11:42):
And with that and the taste.

Speaker 4 (11:45):
When it settles, you're just like, okay, we could tell
you guys really taking your time with this, I can
you know.

Speaker 3 (11:51):
I'm like absolutely, I think it's best too.

Speaker 4 (11:53):
When people come in they ask, hey, can I get
in a special martini? And I see them looking for
the especial marketing machine, the like machine.

Speaker 3 (12:03):
I'm like, oh no, we've got gars my hand. They're like, what, yeah, we.

Speaker 4 (12:07):
We have guests that come in with fifteen fifteen twenty
tops and we're pumping these things out and they're just like,
you guys gotta have a.

Speaker 3 (12:13):
Machine back there. Yeah, the bartender.

Speaker 1 (12:19):
I love that now. So Chris, you know, this is
just a curveball, just a random random question here. So
when you're off off duty, maybe maybe you clocked out early,
maybe you just pass them through before you head home,
or whatever the case is, what is your go to drink?

Speaker 2 (12:38):
I'm not gonna lie my go to drink when I'm off.

Speaker 3 (12:41):
I love my Draftanese whiskies. I was in a military.

Speaker 4 (12:46):
I spent some time in Japan and I that's when
I fell in love and love with that and I
got into Asian culinary and I love Lisu's and Bourbon's period,
But I don't know.

Speaker 3 (12:57):
It's just something about you know, the process and how
all they treat their whiskeys. You know, you're getting anee stars.

Speaker 4 (13:03):
The apples, the Japanese pears, I mean the Asian pears,
and it just it really sets them apart. And it's
hard because they don't get that love and respect in
the American market.

Speaker 3 (13:14):
Uh that they deserve.

Speaker 4 (13:16):
But a good Japanese old fashion and I love old fashions,
but when you I mean just.

Speaker 3 (13:21):
Paired with a great.

Speaker 4 (13:25):
Japanese whiskey like Yamata or Shizuki, even Hagiki like it
just it sets it sets it greatly apart.

Speaker 1 (13:34):
All Right. I gotta put that on my list. And
thank you for your service, Chris. Thank you for that
as I also served, Yeah, so you yeah, you know,
it was an honor. I really appreciated my time in
the service. It was short lived, but you know what,
I'll take it at face value. I'm part of the

(13:56):
one percent, as are you, And thank you so much
for coming through, Chris. I know that there's going to
be more stuff that's going to be released. You guys
are always so innovative with your menus. I understand the
bar is no different. So I'm definitely looking forward to
having you back on the show to talk about what

(14:17):
is new, what are you mixing up in the mixologists
section out there? And I will see you guys soon.
We're putting out into universe. I'm coming out to Vegas.
I don't know when, but we're going to put that
out there, so I've got to follow up with it.

Speaker 2 (14:33):
Got you, got you?

Speaker 3 (14:34):
Yeah, I can't wait either.

Speaker 4 (14:36):
You know, working on our fall, our fall menu right now,
so please you know you're coming out here and hopefully
you know, we'll definitely have a finalized year with the
next three to four weeks and we'll probably launch that
here late September early October.

Speaker 1 (14:49):
So yeah, sounds like the move. And I appreciate each
and every one of you guys. Thank you so much
for your love and support. Keeping in mind. Anyone to
tell you that you can I can't do what you
want to do, you look them square in the face,
you tell them, don't believe me. Just watch watch what
I do, Watch me make it happen, watch me make history.

(15:10):
That's what we're doing this for the history books. Social
media is nice, but real life is so much better.
Until next time you guys,