This recipe for coffee martini unites beans and spirits nicely: cold-brewed coffee with dark aged rum and sweet Tawny port.
Last week’s trip to the mountains was very spontaneous and more than needed. Although I had not much time to plan and prepare, I managed to roast a chicken (while packing my bag) and made smoked trout pâté to take with us. There was also a jar of cold brewed coffee made ahead for an after work pick-me-up coffee martini, which was quickly transformed into a hello-mountains cocktail and also traveled with us. I just added rum, port wine, and bitters to the jar and packed it into the cooler. After arriving at the cottage in the Blue Ridge Mountains all I needed to do, was to add some ice cubes and shake a little.
I used cold-brewed coffee for this cocktails because it makes a smooth and less acidic brew. The coffee’s flavor is a great addition to the warm notes of aged rum. Tawny Port is a barrel-aged, fortified wine, which tastes sweet with intense dark fruit, nut and caramel aromas. A few dashes of bitter adds complex flavors and balance to this coffee martini. The only question left is: martini shaken or stirred? This one should be stirred but I’ll shake it anyways…
- 120 ml / 4 oz. dark aged rum
- 45 ml / 1.5 oz. cold brewed coffee
- 45 ml / 1.5 oz. tawny port wine
- 4 dashes of Angostura bitters
- ice cubes
- Fill a cocktail shaker or jar with all ingredients and shake vigorously.
- Strain into the two chilled cocktail glasses.
80 ml / ⅓ cup water at room temperature
1 Tbsp. coarsely ground coffee (fine ground results into a cloudy coffee)
Fill the water and the ground coffee into a jar and soak at room temperature for 12 to 24 hours. Filter the coffee using a paper coffee filter. Discard the coffee grounds. Clean the jar and transform the cold pressed coffee back into the jar. Cover and store in your refrigerator for up to 5 days. You can also use a French press (but don’t press down the plunger). Makes a little more cold-pressed coffee than you need for this recipe.