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This star Sydney bartender puts a rich, rum-laced twist on the Espresso Martini.
About the cocktail
As great as the classic Espresso Martini is – and let’s be honest, it’s pretty darn good – there’s always room for improvement. If you know us, you’ll know we’re suckers for an Espresso ‘tini remix (case in point: the thousands of words this writer’s banged out on the subject). So, when next-gen prodigy-bartender Judith Zhu handed over her recipe for a Cherry Espresso Rumtini, we were grinning like idiots. Does that name ring a bell? If you’re a Sydneysider, it bloody well should. Judith slings drinks at one of Sydney’s coolest new haunts, Little Cooler – a dive bar queuing up ‘80s and ‘90s bangers alongside some seriously complex cocktails. “The opening months have been absolutely insane,” says Judith. “People are dancing, vibing and having an overall great time – it's been incredibly rewarding to see our concept take off so quickly.” A relative newbie to the hospo and cocktail scene, Judith started in the industry at Bar Sopra in Potts Point amid the chaos of 2020’s must-not-be-named (yeah, that one), and was hooked straight away. “I love creating a safe environment where people can genuinely unwind and de-stress after a long day,” explains Judith. “Seeing someone take that first sip of something I've created and watching their face light up – that's the magic of what we do.” Since then, she’s landed a spot in the World Class Top 50, cracked the Drinks World Top 25 Bartenders, and even took out the top gong in the 1883 Syrups Drink Design Contest. So, when she agreed to collab with us, you know we were fangirling hard. The Cherry Espresso Rumtini is a certified masterstroke – all the bold, buzzy goodness you know and love with a few extra layers of intrigue shimmied in. “It's my twist on the crowd-favorite Espresso Martini,” says Judith. “The differences? Well, first off – it's better! I use rum instead of vodka for a more complex flavour foundation, and cherry instead of simple sugar syrup to add another dimension of complexity.” What seem like simple subs actually add heaps of elevation and nuance. “You get that rich coffee depth, a subtle caffeine kick, delightful sweetness, and just the right amount of boozy goodness,” explains Judith. “And it's incredibly versatile! Need a pick-me-up? I got you. Need a sophisticated drink to impress? I got you there too.” All that’s left is to throw on some Judith-approved cocktail shaking tunes. Siri, play ‘Espresso’ by Sabrina Carpenter.
Watch: How to make a Cherry Espresso Martini
Ingredients
45mL rum
15mL coffee liqueur Bar spoon of honey 20mL cherry juice (from canned cherries) 45mL espresso or cold brew Glass: coupe Garnish: grated coffee bean
Method
Place your glass into the freezer to chill Add all ingredients into your shaker with ice and give them a quick stir with a bar spoon You're going to do what's called a 'reverse wet shake' – first, shake the mix with ice until the outside of the tin is frosty Strain into new tins discarding the ice, or reuse the same shaker after removing the ice Dry shake – without ice – for about 15-20 seconds to get the mix frothy Double strain into your chilled glass Grate a coffee bean over the top to finish the drink
Dan’s top tips
Let’s talk about the reverse wet shake. We went on about it here, but essentially it’s a standard wet shake followed by a dry shake. What’s that mean? First, shake with ice, strain into another set of tins (or the same ones sans ice), then shake again – this time without the ice. Bartenders usually use this method to whip and aerate heavy cream cocktails like the Ramos Gin Fizz or cocktails with egg whites. For this cocktail, which does not have any dairy or eggs in it, it’s used to further accentuate the Espresso Martini’s iconic frothy head. “It creates that perfect fluffy texture on top – that gorgeous, velvety foam that looks impressive and adds a beautiful mouthfeel to each sip.” This all may sound complicated, but trust us, it isn’t. “Don't be intimidated by the process – embrace your inner cocktail queen and enjoy the experience as much as the drink itself.” If you have read our guide on Espresso Martini variations, firstly, thank you so much, and secondly, you’d know that not all coffee is created equal. Sure, that servo coffee down the road might “do the trick” but it’s not bringing the depth this drink deserves. And honestly, we live in Australia – decent coffee is never more than a few steps (or sips) away. Judith suggests opting for a cold brew due to its shelf life and less acidic, smooth flavour profile, although cooled down (good quality) pulled coffee will work, too. If you’re keen to nerd out on flavour, go for a coffee with some cherry notes to echo the cherry juice in Judith’s cocktail.
