Home Blog Toast the Trees

Toast the Trees

by

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

—
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
Pin
Print

That's That Me Espresso

Recipe by Reece Sims (Vancouver, BC)Difficulty: Moderate

Flavor 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.

Our Partner

Comments are closed.