Hello Autumn & Espresso Ribertinis
March has arrived with it’s shorter days. And to make matters worse Sydney seems to have been wet (and relatively sunless) for what seems like an eternity.
This week the skies are finally drying out (in patches) so here’s our very special version of an Espresso Martini in celebration!
CC Espresso Ribertini
30 ml Vodka Alaskan Rock Vodka
30 ml Strong Coffee – Serious Deliria Cold Brew
15 ml Vermouth – Maidenii Classic – Australian vermouth
15 ml Riberry Shrub
- Combine Vodka, Coffee, Vermouth and Shrub in cocktail shaker.
- Add ice cubes and shake for 10-15 seconds
- Strain into chilled martini style glass, add garnish (optional) and serve.
The secret ingredient for this special cocktail? Our Riberry Shrub! It’s sweet, tart, clove-like, spicy taste is the perfect counterbalance for Serious Deliria’s full-bodied coffee essence and Maidenii’s Oz botanicals. And the Alaskan Rock Vodka is a great base for this serious combination.
I love this classic variation. The Australian botanicals (including strawberry gum and wattleseed) give just the right mix of sweet and dry to the Maidenii Classic Vermouth. (If you prefer a dryer martini go for their Dry Vermouth but stay with this brand for a unique Australian taste twist.)
Have you tried cold brew coffee? It reminds me of the phrase, ‘Same, same but different’. This special manufacturing process yields a beautiful coffee flavour with added richness and no bitterness and/or burnt taste. I love Serious Deliria and it’s now a pantry staple for my recipes that need a coffee ‘hit’.
Vodka is the preferred base for an espresso martini and Alaskan Rock Vodka is perfect. It’s clean, crisp base lets the other flavours shine! And despite it’s name it’s a local spirit well worth stocking.
So how will you be enjoying your coffee this autumn?