Product supplied by Pusser’s Rum for cocktail development purposes. All photos, recipes, comments and opinions are my own unless otherwise stated.
Espresso martinis are dessert to after dinner delicious and ever so popular. They are contemporary casual and classically styled. This version contains light orange sweetness with ginger spice play through.
Ginger Spice Espresso Martini – recipe by Cheri Loughlin
1-1/2 ounce Pusser’s Rum Ginger Spice Blend
1/2 ounce Orange Curacao
1-1/2 ounce Fresh Espresso
Shaved Chocolate or Orange Peel with Spiced Powder*
Spiced Powder: 1/8 teaspoon Cocoa Powder, Allspice, Ginger, 1/4 teaspoon Granulated Sugar
Combine liquids in a cocktail shaker with ice. Shake until well chilled. Strain into a chilled cocktail glass. Garnish with sprinkle of shaved chocolate over top or with orange peel dipped in spiced powder mix.
Pusser’s Rum Ginger Spice Blend Tasting Notes
The bottle of Ginger Spice Rum I received was sent with temporary label, so I don’t have a photo of the finished product bottle.
The ginger spice blend has beautiful, rich amber color with lots of red highlights. Ginger and cinnamon are prevalent on the nose. Very faint alcohol abrasiveness on the nose.
The taste is similar to lightly sweetened red hot candies. This is extremely warming on the throat, but not too hot on the tongue. Its heat dissipates rather quickly with a nice prickle of sharp ginger.
The ginger spice blend pairs well with tropical flavors such as peach, pineapple, mango and apricot. Soft cherry flavor works well, too. I would recommend ginger ale rather than ginger beer to pair with this expression. Ginger ale has a lighter touch than ginger beer.
Brown sugar syrup, vanilla sugar or syrup, Falernum and Orgeat work well as far as sweeteners go.
Hints of chocolate and coffee would make this good for pairing with brandy, apricot brandy, bourbon, whiskey and Irish whiskey.
Ginger Spice Espresso Martini
Notes
Recipe by Cheri Loughlin of The Intoxicologist. Recipe created for Pusser's Rum.
Ingredients
- 1-1/2 ounce Pusser’s Rum Ginger Spice Blend
- 1/2 ounce Orange Curacao
- 1-1/2 ounce Fresh Espresso
- Shaved Chocolate or Orange Peel with Spiced Powder*
- Spiced Powder: 1/8 teaspoon Cocoa Powder, Allspice, Ginger, 1/4 teaspoon Granulated Sugar
Instructions
- Combine liquids in a cocktail shaker with ice. Shake until well chilled. Strain into a chilled cocktail glass. Garnish with sprinkle of shaved chocolate over top or with orange peel dipped in spiced powder mix.
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All content ©2015 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist
Cheri Loughlin is the Omaha writer and photographer behind www.intoxicologist.net and author of Cocktails with a Tryst: An Affair with Mixology and Seduction. You can email Cheri with comments and questions at str8upcocktails@gmail.com.
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