Since beverage cultures likes to intermingle, and Kansas City boasts a great craft coffee scene, many of the city’s respected bar menus feature libations spiked with coffee from local roasters, too. Among the many craft bartenders attracting press and a loyal following is Kenny Cohrs, a friend I regularly tap for recipes and bartending advice. He shared his caffeinated take on an undeniable classic. His martini cocktail features a blend of beans from Kansas City’s The Roasterie. It’s a toast to the city’s beverage appetite and lineage. Enjoy!
Kenny Cohrs’ Espresso ‘Martini’
1 shot fresh espresso (or equivalent amount drip coffee*)
1 1/2 ounce vanilla vodka
1/2 ounce simple syrup
2 dashes lemon bitters*
Combine, add ice, and shake all ingredients. Strain into chilled cocktail (coupe or martini) glass and add no garnish other than the beautiful foam.
* Using drip coffee will make a less intense cocktail. Kenny currently uses a proprietary blend from The Roasterie in Kansas City, mainly Ethiopian with Colombian and Mexican as well. Add a splash of cream for a variation.
* Experiment with using Angostura bitters or any other version, as well as using the bitters as a garnish instead of shaking with other ingredients.
—Emily McIntyre is a regular contributor to Fresh Cup. Kenny Cohrs of Jax Fish House & Oyster Bar in Kansas City created this recipe.