Words: Oliver James, Tattooed Sailor Coffee Roasters & Guyala Cafe
The popularity of coffee, and its handy fatigue-combating caffeine, is a brilliant base for the summer festive months in Cairns.
The espresso martini is no doubt a big contender for the most popular coffee-based cocktail, with its creamy refreshing texture, and balance of sweet, boozy coffee bitterness.
It was created in the early 80s by UK bartender Dick Bradsell, after a young lady asked him for a cocktail that would “wake me up, then fuck me up”.
Indeed, it worked, and surely it’s this effect that underpins the cocktail’s dominance.
At Guyala Cafe, we created a very simple espresso martini recipe, leaning on the good work of local Mareeba coffee growers.
Skybury’s ingenious whole-of farm espresso liqueur combines vodka made with their famous papaya, and espresso concentrate from the best of their coffee.
We combine this with a fresh double espresso of Tattooed Sailor Smooth Sailing blend and a tiny pinch of xanthan gum – a gastro-kitchen coagulant.
The gum helps combine the liquor and the acidity in the espresso to create the creamiest texture we can possibly achieve.
The final trick: shake it hard and double strain any ice particles out to prevent graininess. Yum.
The bitterness of the quinine in tonic water adds a moreish harmony and complexity to the bitterness in the coffee.
We add orange juice to provide even more complexity, and a fresh zing. Simple and delicious.
The simplest cold drink I know of for summer is an iced long black – literally a cup full of ice, topped with fresh double espresso.
Choosing a fruit-forward or mild milk chocolate-like coffee blend will create a memorable experience.
My personal favourite is our Tattooed Sailor Fruit Merchant blend.
By using anaerobic processed Ethiopian coffee, it’s created to be very fruity and tropical – think boozy jackfruit, banana and pineapple notes.
Garnish the iced long with an orange wedge, and you’ve got the perfect start for a lazy poolside festive weekend.
Double espresso of TSCR Fruit Merchant blend
180ml Fever-Tree Indian Tonic Water
Squeeze of fresh lemon
45ml freshly squeezed orange juice
Dehydrated orange wheels for garnish (optional)
Build in a tall glass over ice.
Add tonic, then squeeze of lemon, orange juice, and double espresso.
Garnish with a dehydrated orange wheel and fancy straw.
Double espresso of TSCR Smooth Sailing blend
1 tsp sugar
65ml of Skybury Espresso Liqueur
Tiny pinch of xanthan gum (found in the baking section of
Pour ingredients over ice in cocktail shaker.
Shake like you stole it.
Double strain into a chilled martini glass.
Garnish with a few coffee beans.
ICED LONG BLACK
Double espresso of TSCR Fruit Merchant
Build in a tall glass/poolside plastic cocktail glass.
Serve with fancy swizzle stick.
Drink floating on an inflatable unicorn, in a pool, wearing big sunnies, and with friends.