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Topic: Brewing espresso in advance for espresso martinis. (10 msgs / 179 lines)
1) From: Bruce Harlick
Maybe someone can help me with this...
We're moving into the holiday party season, where we are going to be
making a LOT of Espresso Martinis. They are REALLY popular with the
coffee drinkers and non-coffee drinkers alike.
I don't want to spend my New Year's Party slaving over a hot Livia 90,
and I won't have access to any type of espresso machine at all during
our Christmas Eve dinner.
I was thinking of pre-brewing some espresso shots and keeping them to
mix with the rest of the ingredients during party time.
Does anyone have any experience with this type of pre-prep? How far in
advance can I pull the shots? Remember, the coffee is going to get
diluted with other substances, so it doesn't matter if it loses some
flavor during the storage processes.
Thanks!
And if you need it:
Espresso Martinis
1 part vanilla vodka
1 part kaluah
2 parts espresso
Combine in an ice-filled cocktail shaker. Shake and strain into a
martini glass.
Bruce
-------------
Bruce Harlick
Freelance writer, editor, game designerhttp://www.newblackboard.comICQ #4166560
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2) From: Rick Farris
Bruce asks [concerning espresso martinis]:
<Snip>
At the world famous "Bitter End" at 5th Ave and E St in San Diego (across
from Croce's) they make a "Black Martini" with espresso and they pull the
shots at the beginning of the shift and store them in plastic containers in
the refrigerator for up to 6 hours.
<Snip>
Black Martini
1 part Stoli Vanil
1 part Kahlua
1 part espresso
Shake with ice, strain into martini glass and float about 1/4" of heavy
whipping cream on top.
One of the worlds finest cocktails.  All three major food groups -- alcohol,
sugar and caffeine.
-- Rick
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3) From: Rick Farris
I wrote:
<Snip>
<Snip>
<Snip>
<Snip>
Sorry.  Lost my head.  Meant to write "All *four* major food groups --
alcohol (from the Stoli), sugar (from the Kahlua), caffeine (you know where
that comes from), and fat from the cream!"
-- Rick
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4) From: Jim Schulman
I've never had your espresso martini (sounds 
great, btw), but I know that alcoholic coffee 
syrups, like for tiramisu, keep better if you mix 
in the alcohol then if you keep the coffee 
separate. Just refrigerate the lot in a sealed 
container and pour it over the ice when serving. 
I have no clue why the alcohol keeps the coffee 
from getting stale or bitter.
Jim
On 3 Dec 2002 at 21:05, Bruce Harlick wrote:
<Snip>
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5) From: Dan Bollinger
I spent many an all-nighter working on art projects in college sipping Kalua
and Creams!

6) From: Jim Gundlach
On Wednesday, December 4, 2002, at 10:21 AM, John Abbott wrote:
<Snip>
And they are on the plump side also.
    jim gundlach
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7) From: John Abbott
I was all snuggled in my bed when this was posted - and I'm glad. The
image of a bunch of wide awake drunks is just overwhelming :O)
On Tue, 2002-12-03 at 23:05, Bruce Harlick wrote:
<Snip>
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8) From: John Abbott
Oh GREAT! Now we've got wide awake drunks with energy!!  I'm going back
to bed!
On Wed, 2002-12-04 at 00:30, Rick Farris wrote:
<Snip>
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9) From: John Abbott
I'm a Bezerkely grad and we managed to consume copious quantities of
pizza from Red's Pizza Parlor and washed it down with an assortment of
beer.  There were several nights that I wiped out a couple of pots of
coffee trying to finish something for the next day. Funny though - I
don't remember any coffee houses in the area - although they are all
over the hill now. 
On Wed, 2002-12-04 at 09:30, Dan Bollinger wrote:
<Snip>
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10) From: susan oppenheim
you drink coffee to not be drunk
but you drink alcohol to  not be buzzing.............
so does this mean that you can just go on and drink as many of these as you
want???
is there something I could also eat that would do this as well////
John Abbott wrote:
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