The espresso martini has had its day. Famously first concocted by London bartender Dick Bradsell in response to supermodel Kate Moss’s request for a drink that would “wake me up and f**k me up,” the coffee cocktail rose the ranks to become one of the world’s favorite serves. But, as they say, all good things come to an end and the espresso martini has become more kitsch than cool. What then, comes in its place? A coffee margarita, according to COTE Miami.
Although known best for its posh take on American steakhouse culture, infused with Korean flavors in a nod to founder Simon Kim’s heritage, the Michelin-starred restaurant (which has an older sister up in NYC) places heavy emphasis on its beverage program with a properly thoughtful cocktail list.
[See also: Cocktail Recipes to Try on National Tequila Day]
Curated by COTE Miami’s head bartender Olivera Marjanovic, the cocktail menu offers unique takes on the classics: The old fashioned gets the COTE treatment with the addition of tangy lemon syrup, while a pornstar martini is upgraded with a touch of Koren ginseng. And, there is no espresso martini in sight. In its place, diners looking for a pick-me-up cocktail are ushered toward HEAT – a tingly mix of tequila, passionfruit, hot pepper flakes and, naturally, coffee.
“We took the classic margarita to a new level by adding Chinola passionfruit liqueur, our favorite, and a house-made chili pepper syrup with a splash of coffee,” says Marjanovic. “Coffee might sound unusual in this concoction, but its addition enhances the complexity of flavors, providing a subtle bitterness and depth that rounds out the cocktail.”
[See also: These Fine Dining Sommeliers Are Pushing Wine Pairing Boundaries]
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Ingredients:
– 1.75oz silver tequila (COTE uses Corazon)
– 0.5oz Chinola passionfruit liqueur
Content from our partners
– 1oz lime juice
– 0.25oz coffee
– 0.25oz spicy syrup (equal parts water and sugar and 15g hot dried pepper flakes)
Method:
To make spicy syrup, mix equal parts sugar and water with hot dried pepper flakes.
Add all ingredients to a cocktail tin and shake with ice. Strain into a rocks glass over fresh ice and garnish with a sprig of mint.
