Breaking down the ULTIMATE ESPRESSO MARTINI recipe!
ฝัง
- เผยแพร่เมื่อ 27 ก.ค. 2024
- The Espresso Martini is legendary. This is my Ultimate expression of this amazing drink, diving into each of the ingredients and techniques available to us.
MY ULTIMATE ESPRESSO MARTINI
40g Brazilian pulped natural espresso (20g dose : 40g yield)
20g Frozen Potato Vodka (Colwith Farm Aval Dor)
20g Frozen Aged White Rum (Diplomatico Planas)
20g Chilled Coffee Saccharum (recipe below)
1g Saline Solution (1 part Salt : 5 parts Boiling Water)
Method:
1. Combine all ingredients in Boston shaker
2. 'Shake it like you hate it'
3. Fine strain into a frozen coupe glass
COFFEE SACCHARUM RECIPE
300g Spent Coffee Pucks
150g Golden Caster Sugar
150g Light Muscovado
150g Potato Vodka
150g Aged White Rum
Method:
1. Thoroughly mix coffee pucks and sugars in a bowl
2. Stir occasionally and leave covered until it becomes a thick, glossy slurry
3. Add spirits and fully mix
4. Pass through a paper filter (this will take around a day)
COFFEE
Watch House 1829
Origin: Monte Santo de Minas, Brazil
Process: Red Honey
Roaster: Watch House @watchhouse www.watchhouse.com
Flavour profile: Milk chocolate, hazelnut mousse, creamy
Espresso machine: www.slayerespresso.com @slayerespresso
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00:00 - Intro
02:06 - Coffee
08:40 - Spirits
16:07 - Sweetener
20:01 - Salt?!
21:14 - Technique
28:28 - The Final Recipe - บันเทิง
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Holy moly sir, how did I find out about you only now?!
I'm shocked how you don't have more views across your videos.
I really adore your humble style, the high quality and laid back videography and your well researched approaches.
What the hell TH-cam. Feature this man’s videos! He’s dope
I appreciate this! 🙌
You are so underrated! I've watched a lot of coffee enthusiast and bartenders but even putting them all together, I cannot compare anyone to you. I never learned so much in one video until I watched yours. You're so good at explaining the details. Thank you so much for sharing all the techniques. I will keep watching for more.
This means so much, thank you so much for watching the videos and such kind feedback!
Once I saw the ingredients in grams instead of ml, I knew I'd found one of my people! 🙂Your thoughtfulness and scientific approach is so appreciated, along with your inventiveness. Also, I just watched your new 50 Cocktails course and it blew my mind. You need to be featured so that more people can benefit from your awesome knowledge. Big thanks, and can't wait for more!
Thank you so much for the kind words, they mean a lot! So glad the videos are useful!
Very interesting how much thought went into each ingredient and detail of the drink. I wish more bartenders were this meticulous and refined 👌
Thank you!
Love this Dan, all the different ingredients so thoughtfully carried out, especially the homemade sweetener! Can’t wait to try this out myself 😊
Thanks Lou! Hope you enjoy it, and hopefully see you soon!
Full of content and information, you should have many more followers! keep up the good work
Thank you 🙌
Thanks for the great video! I am planning to make this for a big group of people during a birthday party. Since the vodka comes in at quite a price point, can you recommend a more affordable vodka option?
Awesome video mate be waiting ages for someone to do a decent EM video and this is spot on. just made the coffee sacchrum I’ve used mount gay XO instead of the dip planus which might be too strong but have the wait and see I like might drinks quite rich. Just wondering where you got your glasses from? Or I’m not where what ml do you think they are, around 230? Keep up the videos 👏👏👍👍
Thank you! I don't have them to hand to give an exact capacity, but here is the link...
www.sohohome.com/products/eltham-champagne-coupes-set-of-six
I loved your video very I would like to know the recipe of the saline solution that I use a greeting
Thank you! The saline is 1 part quality sea salt dissolved into 5 parts boiling water.
Why expent pucks and not very finely ground fresh coffee? Would the flavor be too intense?
For a long time I have been trying to find a espresso martini recipe made by a fellow coffee lover! I have already started the coffee saccharose (do you recommend using brewed coffee for the espresso martini one?), but I only have a 3 piece shaker, will this affect the result by a lot even if I freeze the spirits and double strain it? Thanks a lot!
Awesome to hear, thank you!!That will still be great, just make sure you give it a good hard shake with nice, unmelted ice and it should give it great texture 👌 in terms of the Saccharum, I recommend equal parts by weight spent espresso pucks, sugar and filter coffee.
@@DANFELLOWScoffeecocktails thanks a lot for the help! How long does the saccharose drips through a paper filter? Mine just seems to have fully stopped with a lot of liquid left
@@juanbonyorni2144 My pleasure! It shouldn’t take more than a day. You can transfer it into a new filter to get it moving again.
Question and comment! My boyfriend and I have watched a ton of your videos (claps) and for Christmas I'm buying him a whole set of everything needed to make espresso martinis with your recipe so we can enjoy them together.
Wow, that is so cool, thank you so much! In terms of the Coffee Saccharum, I would go with the recipe in the video linked below as it ends up sweeter and more concentrated, more like a coffee syrup rather than a coffee liqueur. I really hope it all goes well, thanks again for the support!
th-cam.com/video/1fOrciTYo4o/w-d-xo.html
@@DANFELLOWScoffeecocktails I took notes! Thanks for the reply and can’t wait to taste the final outcome ❤️🙏🏻
Can we get to the drink pleaseeeee
How to Make an ESPRESSO MARTINI! (2x World Champion's Ultimate Recipe)
th-cam.com/video/Ioju8j6ZSlU/w-d-xo.html 😆
Never heard of vodka being creamy or having a bouquet to the nose. I wonder if he’s using vodka that was flavored or treated afterwards. Vodka is a neutral spirit, I thought.
It's subtle between the bases of higher quality vodkas, but there is a big difference between cheap and less cheap vodka, as my reaction probably showed! Potato vodka is especially creamy in texture which works really well with espresso, which is obviously a big flavour and texture.
I find the the size of ice cube, temperature of espresso, and shaking technique ( end to end / lateral and steady vs wildly ) all really affect the quality of the foam. Not the case ?
I find cubed ice and an end-to-end shake bring me the best results, then giving the drink a little swirl and being quite vigorous when pouring the drink through the strainer.
@@DANFELLOWScoffeecocktails thanks Dan.