Chef notes
This is a delicious variation on the espresso martini. Although not true to the classic, it displays a great way to manipulate texture and add complexity to a nonalcoholic cocktail.
Technique tip: Use fresh espresso to get a frothy head on your beverage.
Swap option: Play around with other botanicals and flavors such as mustard seed and juniper. The key is balance with flavors.
Ingredients
- 7 ounces very hot water
- 2 bags chocolate-orange tea bags
- 14 ounces sugar
- kosher salt
- 1½ ounces espresso
- 1/2 ounce coconut milk
- shaved orange chocolate, to garnish
- espresso beans, to garnish
Preparation
1.Start with a small saucepan on a trivet with very hot water.
2.Add orange tea bags and sugar, and stir. Let steep for twice the recommended time to intensify flavor. Remove tea bags and chill before using.
3.Make a saline solution by combining 1 part salt to 4 parts water. Mix together until dissolved.
4.Place ice into a shaker tin and add espresso, coconut milk, 1/2 ounce of the orange tea syrup and 2 drops saline solution.
5.Shake and strain into a coupe glass.
6.Garnish with shaved orange chocolate and espresso beans.
