Words: Oliver James, Tattooed Sailor Coffee Roasters & Guyala Cafe
The popularity of coffee, and its handy fatigue-combating caffeine, is a brilliant base for the summer festive months in Cairns.
The espresso martini is no doubt a big contender for the most popular coffee-based cocktail, with its creamy refreshing texture, and balance of sweet, boozy coffee bitterness.
It was created in the early 80s by UK bartender Dick Bradsell, after a young lady asked him for a cocktail that would “wake me up, then fuck me up”.
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Indeed, it worked, and surely it’s this effect that underpins the cocktail’s dominance.
At Guyala Cafe, we created a very simple espresso martini recipe, leaning on the good work of local Mareeba coffee growers.
Skybury’s ingenious whole-of farm espresso liqueur combines vodka made with their famous papaya, and espresso concentrate from the best of their coffee.
We combine this with a fresh double espresso of Tattooed Sailor Smooth Sailing blend and a tiny pinch of xanthan gum – a gastro-kitchen coagulant.
The gum helps combine the liquor and the acidity in the espresso to create the creamiest texture we can possibly achieve.
The final trick: shake it hard and double strain any ice particles out to prevent graininess. Yum.
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The bitterness of the quinine in tonic water adds a moreish harmony and complexity to the bitterness in the coffee.
We add orange juice to provide even more complexity, and a fresh zing. Simple and delicious.
The simplest cold drink I know of for summer is an iced long black – literally a cup full of ice, topped with fresh double espresso.
Choosing a fruit-forward or mild milk chocolate-like coffee blend will create a memorable experience.
My personal favourite is our Tattooed Sailor Fruit Merchant blend.
By using anaerobic processed Ethiopian coffee, it’s created to be very fruity and tropical – think boozy jackfruit, banana and pineapple notes.
Garnish the iced long with an orange wedge, and you’ve got the perfect start for a lazy poolside festive weekend.
Recipes
ESPRESSO TONIC
Double espresso of TSCR Fruit Merchant blend
180ml Fever-Tree Indian Tonic Water
Squeeze of fresh lemon
45ml freshly squeezed orange juice
Dehydrated orange wheels for garnish (optional)
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Build in a tall glass over ice.
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Add tonic, then squeeze of lemon, orange juice, and double espresso.
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Garnish with a dehydrated orange wheel and fancy straw.
ESPRESSO MARTINI
Double espresso of TSCR Smooth Sailing blend
1 tsp sugar
65ml of Skybury Espresso Liqueur
Tiny pinch of xanthan gum (found in the baking section of
major supermarkets)
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Pour ingredients over ice in cocktail shaker.
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Shake like you stole it.
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Double strain into a chilled martini glass.
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Garnish with a few coffee beans.
ICED LONG BLACK
Ice
Cold water
Double espresso of TSCR Fruit Merchant
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Build in a tall glass/poolside plastic cocktail glass.
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Serve with fancy swizzle stick.
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Drink floating on an inflatable unicorn, in a pool, wearing big sunnies, and with friends.
