Lately I've become enamoured with a cocktail at Bar Centrale, their Deadman's Coffee. It's an Espresso Martini variation using rum instead of vodka and with a finely-balanced array of nutty secondary liqueurs. Marco Rodocanachi, the creator and main cocktailman there, was kind enough to give me the recipe but like most of their cocktails it contains a housemade ingredient, in this case Pistachio Orgeat (yes, they are right royal smartasses when it comes to cocktails!).
So I set about making not a recreation but an alternative, and looking for something that might go with the nutty element I immediately thought of raisins. Since orgeat is by definition sweet (FYI: Orgeat is a sweet, creamy, and opalescent syrup made with almonds) that immediately suggested a Pedro Ximenez sherry, both very sweet and very raisiny. The obvious difference is that PX sherry, unlike orgeat, is alcoholic. So this actually ends up having slightly more alcohol than the already rather boozy original. There are worse things...
NUTS 'N' RAISINS
Ingredients
- 40ml rum
- 30ml fresh espresso
- 20ml Pedro Ximenez sherry
- 10ml Frangelico
- 10ml Disaronno (or other Amaretto)
Method
- Make the coffee in advance and allow to cool
- Shake all ingredients with ice
- Strain into a martini glass
ANOTHER NOTE: Once again I have skipped a garnish but you could always go with coffee beans like an Espresso Martini. Bar Centrale add a line of chopped pistachios so perhaps chopped almonds or hazelnuts would be cool.
FINAL NOTE: Use any rum of your choice. I ran out of the previous bottle - Bacardi Gold - during testing so went with the Cuban rum in the pic but a nice smooth Appletons might be better, as in the original Centrale recipe.
I'll just finish by mentioning that the A Debt To Pleasure Facebook page is up and running, with lots more (shorter) things than here, including a Song of the Day. Come Like and/or Follow - all sorts of groovy stuff is in the works!
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