![]() ![]() Le recommends serving the liqueur shaken with rum or cognac, Vietnamese drip coffee, condensed milk, and a whole egg. “And there’s an extra depth of flavor from the chicory.” “It has a fantastic earthy, roasty nuttiness to it, a bittersweet chocolate note, and a rich sweetness from the cane sugar,” says Tin Le, beverage director of Louisville’s Ensō. The base of the bottle is made from roasted French chicory, Madagascar vanilla, and Ethiopian Yirgacheffe coffee beans roasted at a range of levels to amplify every flavor profile of the bean. “The notes of chicory coffee in this liqueur bring out the right amount of bitterness you usually get from a good cup of coffee while retaining these lovely dark roast notes,” she says. It is also a personal favorite of Lindsay Dukes, the general manager of Bar Marilou, based in the Big Easy, who admits that her choice may be slightly influenced by her current ZIP code. This New Orleans-inspired bottle is made by one of the bar world’s more beloved craft brands, St. Here are the best bottles that bartenders recommend to improve your next Espresso Martini. And, who better than the bartenders making dozens a night to recommend their top picks? If the Espresso Martini is one of your go-to serves, you should be having it with the best coffee liqueur. “Coffee liqueur should bring a layer of sweetness to the drink without being cloying.” “In my opinion, the liqueur should taste like coffee without being synthetic or over-extracted, and should add a little body and roundness to the cocktail,” he says. “When looking for a coffee liqueur, I try to keep an eye out for a few key things: flavor, texture, and sweetness,” says Timothy Parker, beverage director of Electric Hospitality in Atlanta. Production nuances shift from producer to producer, though most coffee liqueurs are made by infusing a base spirit with ground coffee or coffee beans and then adding additional flavors and sweeteners, like vanilla beans and sugar cane. “ liqueur should taste like coffee without being synthetic or over-extracted, and should add a little body and roundness to the cocktail.” -Timothy Parker, beverage director of Electric Hospitality, Atlanta
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |