Lauren Mote, award-winning mixologist and author of A Bartenders Guide to the World is known for her new riffs on some of our favourite classic cocktails, like the Espresso Martini.
Mote looks at the coffee bean as an actual plant, rather than just the finished product and pairs the espresso with lively flavours accordingly. Both cold brew and espresso pair perfectly with red fruits like raspberries and cherry.
Con cereza is Spanish for “with cherry”, and Mote has added homemade cherry syrup and a dash of her own Blistered Sling Siuis Cherry Bitters for sweet complexity to this tequila-based Espresso Martini.
Espresso Martini Con Cereza
The riff on a classic Espresso Martini made with añejo tequila, amontillado sherry, freshly made cold brew coffee, cherry syrup and cherry bitters.
Ingredients
Cocktail
- 1½ oz añejo tequila
- ½ oz Amontillado sherry
- 2 oz cold brew coffee
- 1 oz cherry syrup or maple syrup see note
- 1 dash Bittered Sling Suius Cherry Bitters
- ice
To Garnish
- grated or ground cinnamon
- cherry
Instructions
- In cocktail shaker, add tequila, sherry, cold brew coffee, cherry or maple syrup and bitters; top with ice. Shake well, then strain into chilled coupe or cocktail glass. Garnish with grated cinnamon and cherry.
Notes
How to make cherry syrup
To make cherry syrup, whisk together scant 4 oz cherry juice (not from concentrate) and 6 oz maple syrup until well combined. Store in the refrigerator for up to 10 days.More cocktail recipes from Lauren Mote
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Lauren Mote's recipe for a Vesper Martini featuring a unique celery flavour and garnish.
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A Canadian rye whisky cocktail inspired by Winnipeg’s frigid winters. The Polar Vortex blends apple honey shrub and lemon bitters, finished with an aromatic balsam fir mist for a crisp, woodsy winter drink.
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Lauren Mote's recipe for the "Yonge Street" cocktail: a margarita made with blue curaçao, lime, orgeat, pineapple and bitters.
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