While fresh coffee in mixed beverages was not new. Its success is easy. Espresso in a cocktail is a powerful combination.
The Espresso Martini was created by London bartender Dick Bradsell in 1984. Sour with berries, the Bramble, and the Treacle with apple juice, for example. In the case of the Espresso Martini, freshly ground espresso elevates the Black Russian.
This coffee cocktail contains espresso, vodka, and Kahlua. Kahlua is a Mexican coffee liqueur made with rum, sugar, and arabica coffee. It's the perfect post-dinner drink for coffee lovers. It's somewhat sweet, full of flavor, and the perfect way to conclude your night!
The espresso martini has vodka, espresso, coffee liqueur, and simple syrup. Cold in a martini glass with espresso beans.
Some may find the coffee flavor and alcohol content too strong. An alternative cross between Kahlua and Firelit is "Fair Cafe liqueur" having a strong coffee flavor and less sweetness than Firelit.
Using cold brew or strong brewed coffee instead of espresso. You can also use other coffee liqueurs like Kahlua or Tia Maria depending on your taste preference. Before shaking, add a creamy liqueur like Baileys, vanilla, coffee, or espresso vodka and cocoa powder.
Other Questions about Coffee
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).