There’s nothing quite like hot coffee in the morning, but there’s a chilly wind of cold brew creeping into our nights. The Irish Cold Brew Martini, with just the right mix of exhilarating and inebriating, is a part of Cassidy’s Irish Pub’s cocktail menu.
This take on the espresso martini comes with a Cassidy’s twist. Kyla Neely, manager of the romantic downtown corner pub, came up with the cold brew martini for a seasonal cocktail menu.
“We make a lot of Irish coffees, but we don’t do actual espresso,” Neely explained on a candlelit evening at Cassidy’s. “So we did cold brew, and went with the Jameson Cold Brew instead of vodka, which is typically used.”
Neely begins with the fitting liquor: Jameson Cold Brew Coffee Whiskey. The next ingredient is Caffe Del Fuego, a Texas craft coffee liquor with the warmth of Madagascar vanilla notes, followed with some creme de cacao, a classic and silky chocolate liqueur. After adding a touch of cream, Neely throws ice in the shaker and gives it a hard shake; just enough to get everything aerated and frothy together. She pours the cocktail into a chilled coupe glass through a fine cocktail strainer for a smooth, velvety texture, then delicately pops a trio of coffee beans on that fresh and foamy head.
“We’re not really [a cocktail-centric place] here, so what we do have, we try to make it a little more … us, rather than just what everyone else is doing,” Neely said. “We knew a lot of people did espresso martinis, so we didn’t want to do one just because; it needed to be something that fit with us.”
Through the fine froth and foam, the martini has the mouthfeel of coffee in a snowstorm. Jameson, which is usually a forward spirit, lays a modest but stable foundation to the rest of the flavors in this drink: smooth hints of chocolate, cold cream and a brisk chill of caffeine.
601 N Water Street