which is that apparently it was created for either Naomi or Kate.

They walked into a bar and said that they wanted a cocktail that would pick me up and [bleep] me up.

[Edward] I don't know about that, but I'm definitely gonna find out.

Please, please.

[Edward] I like that story.

We have to know.

We need to know the truth.

Hi, British Vogue.

I'm Emma Watson and this is the ultimate British taste test.

I'm excited and terrified, mostly excited to see if I can do this.

I've made copious notes.

Look, there's diagrams, there's amounts.

This is true to me.

I love learning and I love note-taking.

We're gonna be making Emma's espresso martini with chocolate.

I like sweet things.

And I'm gonna put a tiny bit of salt in there as well.

Step one, making the glass cold.

I only found this out yesterday, I'm not gonna lie to you.

This is called the pony and this is called the jigger.

So we're gonna do one pony of an espresso shot.

So this is going in.

Then we are also gonna balance that with sugar syrup.

Vodka is what we have next.

We're gonna do two parts to the other part.

Lots of vodka basically.

This is what makes it an Emma espresso martini.

This is my twist.

It's a tiny bit of salt and a little bit of the cacao syrup.

25 mil.

Okay, loads of ice.

Shaking.

It comes from the heart, everyone.

It's a full body movement.

This is a cool fact.

Because this gets cold, it's what seals these two things together and it's what stops the liquid coming out.

And I should be able to do this.

And then these two things should come apart.

Yeah, did it.

Then I'm gonna take the ice that's been cooling my glass out.

This is called a Hawthorne.

So this kinda sits on top of your shaker, and makes your drink.

God, I can't believe I'm actually doing this.

The three little coffee beans that go on top of an espresso martini.

One is for health, one is for wealth, and one is for happiness.

And that is an Emma espresso martini.

So the reason I'm excited to make this cocktail is because I get to crush ice.

I'm taking off my shoe because there's no rolling pin.

I need to crush this ice with something and I figure this is actually...

Sorry, Misha.

May be the best thing that I can do this with.

Actually, this is better than a rolling pin.

I'm not sure if Misha had this in mind when she designed this shoe, but I can attest,

it's an excellent kitchen implement.

Thanks, Prada.

This is a very English drink 'cause it's made with blackberries, blackberry liqueur, which is the float.

What kind of like sits on top and it like trickles down.

This is Renais.

It's the gin that my brother and I made.

I can't remember how much gin is needed for this.

I'm gonna just sort of make it up.

Yeah, that looks about right.

Then I'm gonna add sugar syrup.

My father makes wine and has made wine since...

Well, before I was born actually.

Alex had this amazing idea.

Take the skins and make them into like an incredible gin.

It's also sustainable.

We're taking something that would have just been thrown away and making something new out of it,

which is why we called it Renais, which means rebirth.

We're gonna put ice in here now.

I have so much respect now for bartenders 'cause there's so much work.

It's exhausting.

Like, me shaking one cocktail, I'm like, great, that's me done for the night.

Stirry, stirry, stirry, stirry, stirry.

Prada crushed ice.

My only other hidden talent, if cocktail making is considered a talent of mine now,

I am really, really, really good at table tennis and spent many, many hours playing Dan Radcliffe and Rupert Grint.

That was how I misspent my youth.

This is the Blackberry liqueur.

Look how pretty it is.

You put a blackberry on top.

Isn't that cute?

Ta-da.

That's really good.

I'm gonna make a foamy gin sour.

It's gonna be an Emma gin sour 'cause I'm gonna add a splash of my dad's wine in it.

Shaker.

Two parts gin, one part lemon, one part sugar.

And the idea with the sugar and the lemon is you're always trying to balance that like bitter and that sweetness all the time.

I'm gonna start with my lemon.

This is so fun.

I feel like I'm the host of my own cooking show or something.

My brother and I cook together.

We host dinner parties.

That's my idea of bliss.

And actually I'm really lucky, I have friends that cook, will cook for me as well.

Okay, we've done one pony of the lemon.

We're gonna do one pony of the sugar, make it perfectly balanced.

Two parts of Renais.

Okay, this is the fun bit or the like bit where things could go wrong, which is the egg.

I'm gonna crack my egg.

So you want the egg white and not the yolk.

Past the yolk back and forth between two.

Oh, I'm making a mess, but I'm doing it.

Absolutely crushing it.

So this is my dad's wine, Papa Watson I call him.

Thanks Papa Bear.

Deeply, deeply loved by my father is this wine.

It was the reason that I slept in a very cold bedroom when I was a child, because he used to store the wine bottles at the back of mine and Alex's room.

So we would often complain that it was cold and he'd say, "Well, gotta keep the wine at a certain temperature."

I think that's probably the definition of a first world problem.

Don't wanna ruin the Prada.

Think I did it.

Yes.

Ooh look, it's foamy and eggy.

There.

That's not my fault, by the way.

That was the camera.

Now we're gonna do the real shake, with loads of ice.

This way with it.

This way with it.

In fact, I was supposed to have this on my shoulder the whole time, so now it's just been earned.

Let's see how we did.

Is it foamy?

Ah, look, it's foamy.

It's happened again.

I'm really sorry, by the way.

People who do this professionally will be watching me like this is painful.

I don't feel like Hermione Granger has a cocktail.

Do you know what I mean?

But you know, maybe in the later years, yeah, when things got really stressful and hairy when she was...

Had loads of responsibility in a really stressful job.

Yeah!

We're gonna do a lemon peel heart, which is gonna go on the top.

It's good.

It's not my best.

So this is my brother, Alex Watson, and we're gonna see if we can make a Vesper martini in less than three minutes.

Go.

The time is here.

Everyone is about to see how competitive Emma is.

You're not making your glass chilled, so...

Okay, vodka.

Half a pony, just half.

Ah, shit.

Oh, I'm messing it up because there's a time challenge and 'cause he's here.

Three parts gin.

Hang on.

Okay. - I'm gonna have to re-go.

Sorry, guys.

You've got an advantage on me.

- Ha ha ha

I've done gin, I've done vodka.

What else is in a Vesper martini?

Lillet.

I made that mistake so you didn't have to.

So kind of you.

Okay, three ingredients.

Right in my ear.

I'll distract you.

Yes.

I think I'm gonna win this.

I can't believe it.

This is outrageous.

I've been stitched up.

I want a revote.

Oh wow, look, it's happening.

Okay, we're gonna do the garnish.

What?

'Cause my Vesper is done.

Ooh, okay.

As I'm doing this, I dunno if you can see the aroma coming off the peel.

Once you've got the peel off, you can do this on the bottom of the glass.

If you squeeze this way, you get all these aromas that sit on the top.

So I'm making the garnishy bit.

This is my favorite bit.

Beat you.

Yeah, but mine's gonna be prettier.

Yours doesn't have any aromas.

No, guys, look.

Delicious.

Look at this.

Come on.

We know who's is prettiest.

It is good.

It's a stiff drink though, but I like it.

It's good.

My glass is colder.

This is what happens...

For any younger brothers who are just sort of coasting along like me and you have an overachieving sister.

Let's stick together 'cause it's tough out here.

Love you.

So we're gonna make the Emma Spritz.

My grandmother, Frieda, used to collect elderflower and make elderflower cordial.

So it includes elderflower cordial from my grandma.

It's got my dad's wine in it and then it's got my brother and my gin in it.

One of Renais, one of elderflower cordial.

This, which is made with this blue flower called gentian, and it makes something called Suze.

We're gonna do just a dash.

Couple of dashes, maybe.

Splash of Domaine Watson.

That was a bit more than a splash, but all good.

I've been directing and writing, which has been really amazing.

It started during Covid and I just realized how much I loved it and that I wanted to keep doing that.

And so I actually study now as well.

To direct something that I'd written one day, that would make me pretty excited.

I don't see myself as having stepped away from acting.

I just see myself as wanting to expand what I do and being able to be in things that I have written or directed or produced.

To really be at the start of a project takes time.

Films can be decades in the making.

Finding it and writing it and putting it together.

I don't see it as a closing down.

I see it as an opening up.

A bit more ice.

Bit more soda water.

Get it to the top.

You wanna just pull the Renais up from the bottom, but no stirring, guys.

This cocktail, the thing that makes it made by me is the blue flower.

Flowers are very important and very big part of my life.

If you know me, then you know that there are flowers everywhere all the time.

This cocktail is very special 'cause I feel like it's got my grandma in it,

it's got my dad in it, it's got my brother in it, it's got me in it.

It's like truly a Watson creation.

This is the best one.

I'm Emma Watson.

Thank you for watching British Vogue's ultimate British taste test.

Thank you.