The Best Espresso Martinis in the World? - Masterclass скачать в хорошем качестве

The Best Espresso Martinis in the World? - Masterclass

Espresso Martini - Melbourne Style Them may be fighting words I know, but Melbourne is well known for, and very proud of, its coffee culture so by extension we take our coffee cocktails seriously- and reckon we make a pretty darn good one! So let's look at how to make an Espresso Martini, Melbourne style. 0:00 - Introduction 0:56 - History 3:09 - Products 6:30 - Prep 7:03 - Make 9:42 - Taste & comments To make this Melbourne style Espresso Martini, you will need SPECS: 45ml (1 1/2oz) vodka 30ml (1oz) espresso 20ml (2/3oz) Mr Black coffee liqueur 10ml (1/3oz) vanilla syrup (optional) Lemon twist (optional) And 3 coffee beans to garnish EQUIPMENT: A jigger Shaker tins A hawthorn strainer A fine strainer And a coupe or martini glass I like to add a small amount of vanilla syrup as I feel it helps boost the body of the drink, and the vanilla marries all the other flavours nicely. To make it just split a vanilla pod and leave it in sugar syrup overnight. You can use the same pod a few times before it loses it’s flavour- vanilla is expensive! But you can absolutely just use regular sugar syrup as well, and it’s really a matter of taste. Feel free to leave it out if you prefer bitter, or add a little more if you like sweeter. Add all of your ingredients to your shaker tin and fill with as much ice as possible. Seal the tins and shake as hard as you can but not for too long – you want to create a nice fluffy head so the shake is important SHORT AND SHARP. Use your hawthorn strainer to hold the ice back in the tin and pour through the fine strainer in to your chilled glass – you definitely want to fine strain this one as otherwise the little ice chips will melt and ruin the head quicker. Honestly I don’t tend to garnish with coffee beans in the bar because it just feels wasteful and ends up clogging the sink when they all get dumped out, but in researching this I found out that the 3 bean garnish is a nod to the traditional serving of Sambuca in Italy, where the 3 beans are called ‘con la mosca’ and represent health, wealth and happiness which is lovely! Dick Bradsell also expresses a lemon zest over the top of the drink as he feels the lemony aroma lifts and adds to the drink, so it’s definitely worth a try. *** If you like this video please let us know with a thumbs up or share it with your friends. If you have any questions or something to add please join the conversation with a comment, and if you haven't already, hit that subscribe button so you never miss an episode. If you'd like to support us to keep making videos for you, you can by becoming a Patron through our Patreon page at   / withcaradevine   or by visiting one of the many places you can find us online or IRL: Website - Facebook -   / withcaradevine   Instagram -   / withcaradevine   Reddit -   / withcaradevine   Twitter -   / withcaradevine   Pinterest - https://www.pinterest.com.au/withcara... and Bomba Bar (where I work) here - https://bombabar.com.au/   / bombabar   *** Many thanks to all our Patreons who help keep this channel going, and especially our Local Fave & Top Shelf patrons: Jay Gottschalk, Barclay Loftus, Edwin, James Kao, Jake, Colin Mann, Cara Marshall, Stephen Rawls, Sarah Cooper, Anurag Khandelwal, Erik Suarez, Jim Fox, Jozefien Vergote, Tim A., Joel Plavin, Wilson Skomal, Eduardo Souza, Justin Thomas, Christine Cadorette, Jeffrey Piper, Gregory Kettle, NEIL BLOCH, Claes G, paranoiarodeo, Joel Belding, Paul Verberne, Tim Shulepov, Mr Andrew Price, Jess Bradbury, Gregory Mikesell, Sara Russell and ロコ Roco. #espressomartini #melbournestyle #coffeecocktails #withcaradevine #booze #bar #bartending #behindthebar