Happy Cinco de Mayo everybody! It’s been too long since introducing my Taki Bar to you before actually creating something with it to share with you on here. Things have been quite manic, and will be for the next couple of weeks. I actually have no tequila in my home bar at present, but I do have Kahlúa, a Mexican coffee liqueur. Bad timing though as I wondered whether DECAF Espresso Martinis would be possible (and easy) to make*. I’m removing the one Mexican ingredient, however: Kahlúa, and creating my own decaf coffee liqueur. If you want to celebrate Cinco de Mayo and with the added energy from the caffeine, just swap the homemade decaf coffee liqueur back to the standard Kahlúa.
*The fact we have a blog post on it, means this is really easy to make.
I was inspired by Carly and Leon‘s laughing fit where Leon had managed to kid Carly into thinking she was having decaf espresso martinis all night. I was originally sitting there laughing along with them at Carly finding out, on camera, that “They don’t do espresso martinis!”. I was sure that making your own decaf espresso martinis shouldn’t be too hard, as the only thing caffeinated ingredient in them is the Kahlúa, espresso and coffee bean garnish (if any). Therefore, we need to make a new decaf coffee liqueur and think of an inventive decaf garnish. It’s super easy to make, but just takes 4 weeks to rest. I’m going to say now, that even though you’re not going to “still be wired at 11am” as with a typical espresso martini, expect a sugar-rush, these (as with most alcohol) are still FULL of sugar! You’re allowed a treat though, right?
Funnelled into a Kilner clip-top bottle, with a rustic brown tag and tied in a raffia bow, it could make a perfect present!
To Make the Decaf Coffee Liqueur
150g white sugar
150g demerara sugar (or just 300g of sugar, I thought I’d be fancy)
3-4 tbsp instant decaf coffee (depending on how strong you would like it)*
200ml Appleton Estate Jamaican Rum (or any other dark rum)
Vanilla extract/1 x vanilla pod
*Quantities may be slightly different for freshly ground coffee.
Put the water, sugar(s) and coffee into a pan and bring to the boil, simmer for about 15 minutes. Do not add the rum until the mixture has cooled, as the alcohol has a lower boil temperature than water. Add the rum and the vanilla or vanilla pod and stir once cool and decant into an airtight bottle. Leave to rest for 2-4 weeks before serving (it’s the kind of thing that gets better with age), occasionally giving it a shake/stir/mix. If you’ve used a vanilla pod, remove after no more than 4 weeks.
Bottle it up and label. If you’re going to be making a lot of liqueurs or syrups, it’s a good idea to label what you’ve made!
To Make the Decaf Espresso Martini
50ml vodka (I’ve used 7 times distilled and filtered Lithuanian Vodka)
35ml homemade decaf coffee liqueur (Made using the recipe above)
25ml cold decaf espresso
Fill your martini glass with ice to chill, pour the ingredients into a cocktail shaker with ice and shake the crap out of it to make the creme top. I’m expecting a fantastic creme from Carly & Leon as I’m sure they have exceptional upper body strength! Empty the martini glass and pour your cocktail through a strainer. Garnish with decaf coffee dust, hot chocolate, vanilla or Star Anise (pictured).