Coffee is huge these days. Consumers are regularly blending beans at home. Artisan coffee shops are popping up on seemingly every corner. Restaurants are paying more attention to their coffee service. And bars are exploring the synergy between coffee/espresso and liquor. And not just with your usual suspects, like Bailey’s, Kahlua and Irish Coffees.
That said, all this begets a couple notable things playing out in the market.
1. There’s a real interest in locally grown coffee beans and sustainable coffee production.
2. Consumers, producers and retailers are finding new ways to make use of nature’s favorite stimulant.
Naturally, we’re most interested when that use involves cocktails. And lately, we’ve been seeing a bunch of good ones. Like these two espresso cocktail recipes, which come courtesy of De’Longhi and drinks consultant Jonathan Pogash.
De’Longhi Espresso Summer
1 ounce De’Longhi espresso classic (chilled)
1 1/2 ounces gin
1/2 ounce simple syrup
1/2 ounce orange juice
Muddle blackberries in a mixing glass. Add the remaining ingredients, plus ice, and shake well. Strain over fresh ice into a rocks glass. Garnish with an orange wheel and a blackberry.
De’Longhi Espresso Milk Punch
3/4 ounce simple syrup
1 1/2 ounces rum
2 ounces De’Longhi espresso classic (served warm)
Build in a cappuccino glass in the prescribed order. Fill to top with foamed milk. Garnish with freshly grated nutmeg.
By the way, National Coffee Day is this Saturday, September 29. And while you’ve never needed an excuse to drink, it doesn’t hurt to highlight all applicable holidays on your wall calendar.