That’s That Me Espresso
flavorcamp
July 26, 2024
What’s on trend? Espresso Martinis? Check. Parmesan on Espresso Martinis? Check. Sabrina Carpenter? Check.
What more could you want from a cocktail?
Recipe: Reece Sims (Vancouver, BC)
Photo: Reece Sims
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This cocktail is part of Reece’s Guest Shift at Laowai in July 2024.
Cocktail Flavor Camps
A good espresso martini starts with a good base spirit and good coffee. Made with Angel’s Envy Rye finished in Rum Barrels and French dark roast coffee, we add a touch of funk to this cocktail with a smoked candy cap mushroom tincture and a parmesan crisp garnish.
That's That Me Espresso
Difficulty: ModerateFlavor Camps: Rich, Funky
Ingredients
1.5 oz Angel's Envy Rye
0.5 oz Coffee Liqueur (Kamora preferred)
0.5 oz Cane Syrup
1.0 oz Dark Roast Double Brewed Coffee
1 dash Smoked Candy Cap Tincture*
Garnish: Parmesan Crisp
Directions
- In a cocktail shaker add all ingredients with ice.
- Shake until cold and frothy.
- Double strain into a chilled coupe glass and garnish with a parmesan crisp
Notes
- *Smoked Candy Cap Tincture: Add 5 grams of dried candy cap mushrooms to 150 ml of mezcal. Let macerate for a minimum of 3 days. Fine strain out mushrooms before use.
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