Coconut Espresso Martini

Rum Cocktails
Written By Povilas Mikuta

COCKTAIL INGREDIENTS:
- 60 ml Coconut Rum
(Preferably Planteray Cut & Dry)
- 45 ml Espresso
- 2 Teaspoons Raw Cane Sugar


GARNISH:
- Desiccated Coconut
- Espresso Beans

INSTRUCTIONS:
• Combine all of the ingredients in a cocktail shaker.
• Add ice and shake until chilled.
• Double strain into a chilled cocktail glass.
• Garnish with desiccated coconut and three espresso beans.

 

Cocktail author: riff by Punch on the Dick Bradsell’s famous creation.

It has been a few years when Espresso Martini craze took off and still it does not seem to be slowing down. Hard to find a bar in town that does not have it on the menu. I will be honest, while Espresso Martini is a good cocktail, it is not on my favourites list. So, I’m always interested in trying a new riffs and versions of this modern classic, to see if it can win me over. This particular time, I came across a Coconut Rum version and it sounded intriguing.

As you probably already guessed, base of the cocktail is a coconut rum with notes of vanilla, bold tropical spices, molasses and, naturally, coconut. It has a subtle, sweeter profile, than perhaps traditional rum, but combined with fresh espresso it works fantastically well. Freshly brewed espresso brings deep, slightly bitter coffee notes to the mix, which are then enriched and tamed by the rum. Addition of raw cane sugar, helps to balance the cocktail and reinforce some of the timider rum and espresso notes.

Coconut Espresso Martini, is a simple and refreshingly tropical take on the classic vodka cocktail. It gives the drink more colour and playfulness. I’m not sure, if I’m ready to say that I’m in love with this particular espresso martini, but it sure was tasty.

 
Povilas Mikuta
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