While some New York City bartenders are over the trend boomerang, locally, the drink is happily showing up on bar and dessert cocktail menus all over the Hudson Valley.
“It’s one of those things,” says owner Charles Fells of Poughkeepsie’s Brasserie 292, which serves a version called a Brulot Coffee that is served in a champagne coupe. “For some people it’s an acquired taste. It’s not something you would want to start dinner out with — it would kill your palate. It’s for after dinner instead of a cup of coffee.”
This concoction has been available for around six years, though interest is up lately, he says. “Ours is made with two ounces of vodka, an ounce of Brulot, a coffee liquor, a little vanilla simple syrup, and one shot of espresso.”
Fells calls the flavor combination great, but what he loves most about the drink, which appears on the brasserie’s dessert menu for $14, is its froth. “When it gets shaken, it gets frothy. It’s almost like a chilled latte. There is no cream in it. Everyone has their own versions, some people put Bailys. We don’t and it gets nice and foamy.” The simple syrup and the Brulot takes bitterness out of the espresso and shaking it with ice waters it down a bit, too.
In Saugerties, the espresso martini makes an appearance on The Tavern at Diamond Mills’ fall dessert menu, made with Stoli vanilla vodka, Baileys, Kahlua, and espresso. In New Paltz, a $14 version can be found on Garvan’s dessert drinks menu, made with espresso, also Stoli vanilla, plus chocolate bitters. And at Savona’s Trattoria, which has outposts in Kingston and Red Hook, their $12 cold press espresso martini is one of their signature drinks and is made with vanilla vodka, Springbok Farm cold press coffee liquor, espresso, and Baileys.
If you find yourself in the mood in Wappingers Falls, Heritage Food + Drink offers a non-alcoholic Shakerato on their dessert menu, made with espresso, cream and simple syrup. Don’t be shy; they will make it boozy if you ask to push it into espresso martini territory, says Edward Krebser, general manager. This means adding Baileys, Kahlua, and vodka.
“Generally we see them go out on the weekends, especially at brunch service,” he notes. Heritage Food + Drink has seen an uptick in both espresso martini and other specialty cocktail sales post-COVID shutdown.
“I think some of the appeal is pop culture. Shows like ‘Sex and the City’ put Cosmopolitans and spinoffs like the Flirtini on the map in the 90s. We saw a similar effect when espresso martinis popped up on reality TV shows [like ‘Summer House.’] Also, they lend themselves to canned cocktails that are all the rage right now.
“The pandemic really pushed it to another level with people almost being forced to make cocktails at home,” Krebser continued. “The espresso martini is a cocktail that most people have the basics for in their home pantry/bar.”
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Espresso martinis: a hit drink of the 90s makes a comeback - Albany Times Union
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