ESPRESSO Cocktail MENU
PRETTY EASY
-COLD-
ESPRESSO MARTINI
2.5oz SC Espresso / 2oz chilled espresso or Cold Brew Coffee/ shake to froth, coffee bean garnish
The DUDE ABIDES
2.5oz SC Espresso / .75oz Half'n'Half
TIRAMISU
1.5oz SC Espresso / .5oz Creme de Cacao / 1oz RumChata/ 1oz Cold Brew Coffee / sprinkle Cocoa Powder, Lady Finger garnish
COLADA CAFE
2oz SC Espresso / 2oz Sweetened Coconut Cream
SATURDAY MORNING
2oz SC Espresso / .75oz Irish Creme Liqueur/ Oat Milk
-HOT-
CAFE BOMBON
2oz SC Espresso / 2oz hot Strong Coffee / 2oz Sweetened Condesned Milk, warmed
CAFE AU LAIT
1.5oz SC Espresso / 2oz hot Chickory Coffee / 2oz hot Whole Milk
AT HOME BARTENDER
*optional: whipped cream top
IRISH CAILIN
1.5oz SC Espresso / .75oz Irish Whiskey / .75oz Irish Creme Liqueur / 2oz Cold Brew Coffee
*optional: whipped cream top
MIDNIGHT MARAUDER
1.5oz SC Espresso / 1oz Mezcal / 1oz Amaro / 2 dashes Chocolate Bitters
GIRL SCOUT COOKIE
1.5oz SC Espresso / .5 oz Creme de Menthe / .5 oz Creme de Cacao / 2oz Cold Brew Coffee
BOLD FASHIONED
2oz SC Bourbon / 1oz SC Espresso / 2 dashes Orange Bitters/ Orange Twist
BARRAQUITO
1oz SC Espresso / 3oz strong coffee / 1oz Condensed Milk / 1oz Licor 43 or Dark Rum / sprinkle cinnamon/ lemon twist
DIY SYRUPS
* variations: raw sugar
/
demerara substitution
1:1 SIMPLE SYRUP
1c water + 1c Sugar, heated until dissolved.
* variations: raw sugar
/
demerara substitution
* variations: different types of honey have different floral notes. We also like to use a "Hot Honey" for a spicy little zip as a fun cocktail iteration. The same 1:1 ratio applies to maple syrup and the like.
1:1 HONEY SYRUP
1/2c water + 1/2c Honey, heated until fully integrated
* variations: different types of honey have different floral notes. We also like to use a "Hot Honey" for a spicy little zip as a fun cocktail iteration. The same 1:1 ratio applies to maple syrup and the like.
1:1 FLAVORED / SPICED SYRUPS
1c water + 1c Sugar, heated until dissolved - with the simple addition of whatever you want to add for a specific flavor. Such as, a cinnamon stick, Allpsice Berries, Star Anise, Black Peppercorns, fresh Ginger, or Citrus peels.
Then press through a sieve or wire strainer with the back of a spoon to separate solids. Often, you'll need to do this step twice if you want to eliminate all solids.
1:1 FRESH BERRY SYRUPS
1c water + 1c sugar, heated until dissolved - with the berry addition of your choice. A good rule is: the softer the berry, the faster it'll break down.
Then press through a sieve or wire strainer with the back of a spoon to separate solids. Often, you'll need to do this step twice if you want to eliminate all solids.
SECONDARY STRAIN
cheesecloth / "nut milk bags" / coffee filters work best for a really clean secondary strain. There's nothing quite like fresh raspberry syrup in a cocktail, so undoubtedly worth the effort for that delicious payoff.
- - - -
CORDIALS
are in the same syrup family, but our base recipe becomes a 1:2:1 ratio. 1c water + 2c sugar + 1c fresh juice.
We'll still make a simple syrup, but use 1c water + 2c sugar, heated until dissolved with lemon peels. Then strain out the peels, and add 1c fresh lemon juice. Stir into your mix and funnel into a jar when mostly cooled. Keep refrigerated for up to 3 weeks.
LEMON CORDIAL
(will be the base example here for any citrus cordial.)
We'll still make a simple syrup, but use 1c water + 2c sugar, heated until dissolved with lemon peels. Then strain out the peels, and add 1c fresh lemon juice. Stir into your mix and funnel into a jar when mostly cooled. Keep refrigerated for up to 3 weeks.
1:2:1 STORE-BOUGHT JUICE CORDIALS
1c water + 2c sugar, heated until dissolved. Then add 1c of your apple juice, pineapple juice, watermelon juice, whatever tickles your fancy. We don't often make these, as we prefer the elevated flavor of freshly juiced produce, but great for batching in bulk for large amounts of people.