How to make an Espresso Martini and White Russian with homemade cold brew coffee liqueur
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- Опубліковано 8 лип 2024
- How to make an Espresso Martini and White Russian with homemade cold brew coffee liqueur
#coffee #coffeecocktails #coldbrew
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How to make an Espresso Martini
2 oz Vodka
1 oz Fresh Espresso
0.75 oz Cold brew coffee liqueur
How to make a White Russian cocktail
2 oz Vodka
1 oz Cold brew coffee liqueur
1.5 oz heavy cream
0.25 oz Simple syrup
How to make a homemade cold brew coffee liqueur
50 gr cold brew ground coffee
250 ml Vodka
1 gr cinnamon stick
4 gr organic orange peel
1 teaspoon vanilla extract
100 gr Demerara sugar
85 ml hot water
If you want to learn how to make the best cocktails at home, easy drink recipes or other mixology techniques, follow our channel, we make new drink videos every friday.
Follow Truffles On The Rocks on Instagram for more food and cocktail recipes
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We got you covered for how to make easy cocktail recipes with vodka.
My favourite cocktail related UA-cam channels
(for other cocktail recipes)
How To Drink
@How To Drink
The Educated Barlfy
@The Educated Barfly
Steve the bartender
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Bonneville cocktails
@THE BONNEVILLE COCKTAIL COLLECTION
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Also for the Binging with Basbish cocktail special ;)
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Done!
Thanks
Dude, what?! I'm blown away! Thank you so much, man!!!
Any suggestions for recipe using a fresh vanilla bean instead of extract in terms of amount in grams and preparation?
So cool that we have the same ideas, but we do them differently! That's the beauty of mixology and cocktails. But now we really have to do a collab! ;)
I'm all in for a collab! Thanks Truffles On The Rocks! This was a pleasant surprise!
We have to find a way to make this work.
I really enjoy seeing your home made liqueur recipes
Thanks mate! Next one will be the white cacao liqueur I think
I am absolutety in love with your glassware!
Thanks! There’s a lot of little thrift founds in my collection
I absolutely love !!!! your cocktails ... clean ,classy and delicious!!!
Thank you so much! Really appreciate! Cheers!
Thank you verte mucho. I enjoy tour delicious recipies
Using straight up coffee and cold brew in cocktails I believe is sometimes super underrated in the bar community. This is awesome. Also, I am really admiring your different shots on your videos. Pretty sick, goes with the style. Can notice the effort.
Thanks man! Much appreciated!
Love the content as always
Thank you!
Tried this coffee liqueur recipe out and absolutely loved it! Thanks JF!
Thanks man! So glad you liked it!
Now I must say that this episode was epic! I love coffee cocktails so much! Watering mouth alert. 🤤
Thanks man! Hope we'll share one soon! Cheers!
love your videos
Thank you 🙏
Have had an account for 10 years, this is my 1st ever comment on UA-cam.
Just gotta say this channel is so good, great cinematography, length and content. Really enjoy the videos, been here since 3k subs, pretty sure you'll be over 100k soon. Keep it up
Oh man! Thank you so much! Really means a lot!!!! Cheers
Agreed
Nice one.
Your coffee liqueur looks so good!! I bet the cocktails were great!
Thank you! I actually really like how this liqueur turned out. Let me know if you give it a try
@@TrufflesOnTheRocks Sure I will!
Looking good mate!
Thanks! BTW, you guys don't distribute in Canada right?
You're an artist. You inspired me to make my own homemade coffee liqueur and use it for these drinks (White Russian is my all time favorite).
Here's my sub.
Thank you!!!! i,m so happy you liked it! Cheers!
Mate, we Aussies love us some coffee cocktails. Thanks for these premium spins! Top stuff as usual.
I know! So if it passes the test for you... I guess I made it right! Cheers!
I've been really enjoying making my espresso martinis with pisco instead of vodka, adds a bit of funk and depth
Thats interesting. Never thought of that. Made Espresso martini with several different base but not Pisco. I sure will try. Cheers!
That White Russian looks so lush and delish!
Thanks 🙏
Thanks for the homemade cold brew coffee liqueur. Might try that out and use it for tiramisu. Kahlua's too sweet to my liking, with this I can adjust the sweetness of the liqueur!
Two days ago I made somewhat of a riff on a White Russian. Cafe de fuego coffee liqueur, soy milk, and peanut butter whisky. It was goood
Can you believe I never had peanut washed bourbon. I have to change that
The production value is of the charts and you're as charming as ever, keep up the amazing work! Cheers from Sweden or as we say "Skål".
Thank you so much! I really appreciate man! Knowing how you guys in Sweden appreciate your fika, I'm gald you approve :) Cheers!
I enjoyed this video
Amazing! Thank you
Man knows his stuff for sure
Dats smooth brah!
Thanks! Cheers
You can add lemon essence in the shaker or on the cocktail. I think it's so much better with lemon essence.
My man... another FLAWLESS VICTORY! Your NYC friend, Joe ;)
Hey Joe! Thank you my friend. Cheers!!!
Started making a list to restock my bar about an hour ago and literally was just thinking about making my own coffee liqueur instead of buying it. I'm super excited to give this one a try!
Awesome! Well I hope this will cut it. Let me know. Cheers!
I love it! Made about 1.5 liters of it. Just restocked and reorganized my bar as well so I’ll have to make something with it tonight.
Martin Román oh man! I’m so happy to hear it! Thanks for the feedback! Cheers
Sipping my Espresso Martini while watching your video :)
That's awesome! Cheers!
Cocktail Chemistry has an amazing recipe for the White Russian.
Agreed. Great editing on the video with movie clips as well.
Maan is that liqueur top tier!! I followed the exact measures and steps but instead of the cold brew bag (i don't think we have that here) i just mixed the coffee right in and filtered after 24h. Also i used rum instead of vodka (havanna club 3) and used some cheap vanilin essence instead of real vanilla extract (half tea spoon maybe?). But those changes didn't seem to make it less of an impressive coffee liqueur better than any one i've ever bought. Also, very simple recipe! More than the other ones i saw. Very well sir!
Thank you so much for the feedback! I'm eally happy you enjoyed the liqueur! Cheers!!!
Such a huge respect for using Ketel One! My favorite vodka! Cheers from Russia!
Thanks! Ketel One is great vodka for the price. Glad you like it as well! Cheers!
I am making it now with Stolichnaya, which was wat I had on hand. Is that a vodka that Russian people like, or is it like the Dutch with Heineken (most Dutch people either hate it or only tolerate it)?
Michiel Westbeek Russian quality control systems are insanely awful. So Stoli is pretty like Heineken. There is pretty big variety of vodkas in Russia and two large sections: cheap vodka and expensive one. Stoly in Russia is from the first group😂
Fun fact about Stoli: in the year 1971 it was sold to PepsiCo, and after that became an international foreign brand. So, according to the fact, that this one is international foreign brand and, if it produced within US certification and control systems, it could be pretty good! But it is definitely a trash pick, if got bottle from Russian enterprise)
I also just discovered Cocktail time with Kevin Kos! Really great stuff!
Also man I do love a white Russian!
I really like his channel! Cheers mate!
I do not know how I can express my joy! Great video and enjoy your weekend. Love coffee and coffee liqueur so... :@)
HAHAH!! I like that! Cheers mate!!!!
Great video as always! I think Espresso Martini is one of those drinks that saved my night more than once. 😂 Have to try your syrup recipe!
HAHAH!!!! YEah they are a great combo of "fun" and "energy" LOL Cheers!
Hi, great stuff! Where did you get those flasks in the concrete bases!?
Love expresso martinis and white russians. When I release my play on an espresso martini next month it will seem like old news. 😉😉😆
LOL! Don't worry, there's always room for more ;)
@@TrufflesOnTheRocks Perfect!!!
My problem with White Russian is that I could easily drink more than ten in an evening. With this recipe I will probably get even more!
Thanks for sharing this mate!
PS: slightly un-related note, if anyone is making their own cold brew, try adding chopped dried figs and chopped hazelnuts in the mix, the resulting cold brew is the most amazing thing you've ever tasted!
HAHA!! I feel you mate! Also, digging that hazelnut action. Cheers!
Tried it and absolutely loved it!
I'm wondering if it is possible, instead of adding the sugar as a syrup, can you add it straight to the liqueur without water? To keep the abv higher.
You could. My goal was to bring the liqueur to a lower abv actually to resemble what’s on the market. But you sure can keep it higher
I've been spending so much money on Mr Black. I thank you!
HAHA! Perfect! Hope you will enjoy the recipe. Let me know if you try it. Cheers!
@@TrufflesOnTheRocks I definitely gave it a try after I got some fresh beans. Didn't have a cold brew cloth but I just filtered it with a water rinsed coffee filter.
I love the outcome. Very coffee forward. I even dropped the amount of sugar into the final mixture and it was fantastic. I could drink it on rocks by itself. Thank you so much.
@@FantomMind I’m stoked! First, thanks for the feedback! I’m really happy you like the recipe! Let me know if you give this one a shot in some cocktails. Cheers
@@FantomMind How much did you drop the sugar
@@buzinhogamer3802 I don't remember. It might have been by half.
I also made a batch with no sugar at all and just added sugar to my cocktails.
Stop making every drink look so beautiful. Lol. I don’t know if I want to drink it or make love to it. Great job as usual!! 🥃
Hahahahahaha
Great recipe, I have been wanting to make my own coffee liqueur for a while! Any tips on how to increase shelf life?
It should be shelf stable as is. I kept mine for 4 months at room temp before emptying the bottle and it didn't move at all.
Love your videos! Just put a Truffle bourbon in fridge :)
SICK!! Can't wait to hear your thoughts about it. Cheers!
24 hours to make a cocktail!!!! I want it nowwwwww!
HAHA!!! All good things come to those who wait they say ;)
What's the shelf life for the liqueur? And does it need to be stored in the refrigerator?
Right, two things.
Don't add syrup to the bottle, it shortens the lifespan of your liqueur substantially and you can add some rich simple syrup at any point when you're mixing your drink.
Secondly you don't really need a cold brew bag, just strain the mix through a coffee filter when you're bottling it. Otherwise the recipe itself is really great.
Speaking my language. Coffee and liquor. Something to make today and enjoy tomorrow. Thanks for the inspiration! How about tea infused if you haven't already?
I love working with tea. Do you have a favourite one? I already made a lapsang Souchong infused tequila. Was cool
@@TrufflesOnTheRocks to make it simple, and one that many would have, an earl grey would be interesting.
The Matador cool
Congratulations!! You succeded!! I'm hooked. The only thing... I'm afraid I won't sleep for the rest of my life with this amazing coffee liqueur. 😂😂😂
Hahah! That will give you another good reason to drink early in the day. Lol
@@TrufflesOnTheRocks Jesus... 😮 Do I really need any other reason??? 🤔
Thoughts on using a different base spirit to make the liqueur?
Not really. For what I wanted to achieve I wanted to most nutral spirit possible and vodka is pretty much that. Of course you can play with the base if you want a different flavour profile but it will yield a less versatile liqueur.
Technically you can use rum as the base, but like JF said, the neutral spirit works best to really bring out the coffee flavor
awesome video! how long will the coffee liqueur keep from going bad?
ABV is actually high enough it shouldn't go bad
Where did you get the round bottom bottle and base I really want one!
You can buy them here www.studio50.ca/?ref=TOTR
Just made a clarified whiskey sour, I guess I'm making this next
Yeah! That's the spirit! BTW, how did you like the Clarified sour?
@@TrufflesOnTheRocks I enjoyed it a lot, nice and sweet without a bite
Good evening...just got around to making the coffee liqueur. Smells great, and I’ll be making a White Russian later with it. Can you tell me if it is shelf stable or does it need to be refrigerated and used up in a certain amount of time?
Hey Jody, sorry for the delay. Hope you're having great holiday so far! The liqueur is shelf stable.. I had mine at room temp for 3-4 months now and nothing had changed. I hope you will like it. Cheers!
Merci beaucoup!! 🤓 That’s the answer I was looking for.
Santé et bonne journée
Can we get a clarified version of white russian please?
Where do you buy you glassware?🤩
A lot from thrift shops. But I also linked a lot in my description
I made this liqueur today. After tasting about 20 ml I felt like I overdosed caffeine. :o So it's extremely strong. I used specialty coffee from a Polish roastery, 50 grams seems to be too much - in the standard cold brew I use 50 grams for 700 ml of water, and maybe vodka extracts the strenghtness more than water?
Also: it was so strong EVEN THOUGH I stopped the total infusion after 8 hours! Do you think it may be because I didn't use the paper brew bag? Why using the bag is important at all?
Anyway - it's very tasty if you use good coffee and good vodka (mine was Wyborowa - quite good Polish vodka).
Those are good questions and unfortunately, since I couldt' taste your liqueur or see exactly how you made it, it's hard for me to say what could have gone wrong. That said, tha bag is mostly just to ease the process and it shouldn't affect the taste. You are correct saying vodka extract more flavours than water but I made this recipe (always using my favourite coffee from local roaster) and I always loved it. So I would say it's probably the coffe here that causes such a big difference. Maybe try s lighter one? But the beauty with this is, if you feel it's too strong, you can always add more vodka after the infusion until you like the balance and then add the sugar. Hope this helps. Cheers
How much yield comes after each time you infuse because the coffe must take different amount of alcohol into itself and it comes out inconsistent
Making this. How long will it last? Should I keep in the fridge or in the cupboard?
The alcohol content is high enough you can leave it at room temp. And it will last forever.
The first time on this Channel and I love it. I have a curiosity...Could it be a good option if I use pisco instead of vodka? There is always a bottle of it at home, that's why I am asking.thanks!
Welcome arround Betty! Well that's interesting. You will be able to extract the coffee flavours that's for sure. But the taste will also be different. Will the coffee take over? Just to a certain extent. But not completely. That said... if you like Pisco and coffee together then I'm sure you can give it a try. Let me know if you do. Cheers!
@@TrufflesOnTheRocks thanks for the answer. I'll try your recipe one of these days, I'm very curious about it. For me, it's always cool to find more recipes...I love coffee and anything related to it. In fact, there is a coffee sour (with pisco) that we prepare at my country that it's really nice.. I'll be back with news 😅😅
What do you do when the coffee grounds absorb the vodka?
It's part of the deal when you make infusions. You will loose a little bit of liquid.
Hi! I’m normally a third wave coffee person… can I use a medium to light roast coffee for the liqueur or is the taste of coffee not going to be powerful enough for the liqueur ? What’s your thought on that - delicious or weak taste ? Thanks
My experience is cold brew with light or medium roasts are mediocre hence the choice of dark roast for my liqueur. That said, alcohol is a far more powerful solvent so you might get something good with lighter roast. I just didn’t try it. Hope this helps. Cheers
@@TrufflesOnTheRocks - Yeah that's super helpful. Thanks for a lot for getting back to me, I appreciate it. I'll start with a dark roast and see how I like it. Maybe even try with a lighter roast later on to compare... sounds like a fun thing to do :)
I did that once but I used an aged rum instead of vodka
I'm sure it was great too!
Where do you get your glassware?
Most is from Alambika and Cocktail Emporium. I also have some affiliation with these companies. If you want to shop on their website, I have unique links and promo codes for some stuff. Here they are. Cheers!
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@Truffles On The Rocks is it possible to make the coffee liqueur with a barrel aged gin instead of vodka?
I’m sure yes but that would be a little waste of good booze. Unless you want to use it in cocktails that will really be elevated by that fancy choice.
Truffles On The Rocks perhaps we will find ourselves on opposite sides of a bar one day and I’ll enjoy an experimental cocktail made by you. Thanks again!
@@aaronhughson285 Hopefuly! Where are you from?
Truffles On The Rocks Southern California.
Hey! I'm halfway through making it, but mine is turning out extremely cinnamon forward. So I took the cinnamon out (after almost 6 hours of infusion). Was I supposed to take it out after 4 together with the orange peels? It didn't mention in the video. I've added a bit more vodka and am letting it infuse for the rest of the time, hoping the cold brew will overtake the cinnamon again.
But I can already taste how delicious all these flavours work together, so thank you!
Michiel Westbeek well that’s unexpected. I, with only one gram of cinnamon, didn’t feel the cinnamon was dominant. More like an extra that blends with other flavours. Did you weight only one gram?
@@TrufflesOnTheRocks I did as best as I could, but the scale was not very accurate. It cannot have been much more though, it was quite a small amount. But it was a crushed cinnamon stick, so maybe the surface area was greater?
Also, I have now ordered a precise micro scale 😅
Michiel Westbeek oh yeah that could be it. Good job on the micro scale. It’s a must. Cheers
I have a few questions. If I don't want to use Kahlua. What else can I use that close to what you made from that has orange infuse in coffee liquor? Can I get any coffee liquor simply add Cinnamon and orange peel for 4hours?? Where did you get that small and large jars with the stone holder? Does simply syrup give the half and half a good flavor? And are you from Greece?
Hey! I think the best pick would be Mr. Black cold brew liqueur. Maybe you could just use regular coffee liqueur and infuse it with orange peels and cinnamon. I never tried it though. The jar is from a local Canadian designer. Link is in the pinned comment down the Affiliate links section. Not sure to get the half and hald question, sorry. And no I'm Canadian. Cheers!
Thanks I think I can get the Canadian accent now
How long does that homemade coffee liqueur last?
Well it shouldn't go bad. The ABV and sugar are great conservative agents so... Mine is still good after 2 months
Nope you can't hook me on them.... Already am :D Cold brew liqueur really brings the coffee forward.
HAHA!!! So I assume you will give this one a try ;) Cheers!
Truffles On The Rocks yes sir
Do you leave the cinnamon also?
I leave it for the whole 24 hours of infusion
How come we never see you use rapid infusion? Not a fan of the isi?
There a very simple answer to that. I don't own a ISI canister LOL Otherwise I would use it quite often cause yes, I think flash infusions are great!
I see 3 chocolate covered coffee beans for the garnish on your Kailua martini.🤓
I might be a little late, but my question: Most other recepies I have found online say that the mixture has to sit at least 2 weeks. Why is yours done after 24 hours?
Hey Nico. I can't tell for the other recipes you looked but maybe it has to do with the grounds they use? I did try once to infuse whole coffee grains for longer and really didn't like the result. I would suggest to try my recipe and after 24 hours, give it a taste and if you want you can always let it go for a little longer before completing the recipe but I personnally don't think it's necessary. Cheers!
@@TrufflesOnTheRocks thanks for the reply. I have tried it out and am currently making the second batch. I is a great recipe
That White Russian though....mmmmmm
Thank you!!! Cheers
when you say, let it infuse, where store it? just room temperature or in the fridge ? thanks.
I infused it at room temp
@@TrufflesOnTheRocks 1 more question, about the orange peel. It's now sweetened right? Just a dried up orange peel with nothing added to it?
@@RogerLiem Hey Roger, sorry I'm not sure I understand your question
@@TrufflesOnTheRocks because in asian market they usually sold it in 2 kinds. Original dried orange peel and also "manisan" or sugar coated dried orange peel 😅.
@@RogerLiem ok I see. In the recipe I used fresh organic orange that I peeled. It wasn’t dried peels. If you are gonna use dry peel, use unsweetened but I’m not sure of the quantity you should use t n
I don’t have rum here so I choose you!!!
Nice! Hope you will like it
@@TrufflesOnTheRocks I did :)) the combination of coffee and vodka is amazing and I did try making both cocktails that you made in this video. It was much better than making with Kahlua
@@FikSuper oh! Thank you so much! Really appreciate the cool feedback 😃
My heavy cream sunk to the bottom-still delicious, but not as beautiful! Any hints?
Maybe you didn't have enough ice ?
You can try whipping the cream in your shaker with a blender ball or the spring from the hawthorne strainer. Shake a bit then check the thickness. If it beads up on your finger then you should be able to layer it one nicely
Espresso Martini...without the Martini?
TOTR - TOTR 👏🏻👏🏻👏🏻 We Love You! Bartenders Love You 💪🏻💪🏻💪🏻 You are the very Best mazafaka 😘
Thanks mate! Cheers!!!!
Not sure about that WHite russian, too much Ice for my Taste but i will definetly try out making that Coffee Liquer myself. Its hard to get any decent coffee liquer apart from Khalua most of the time, and that is not only pricy, but also always the same.
Thank for the comment. I hope you give it a try and really wish you’ll like it. On the other hand, I have to say, too much ice in a drink should never be an issue. It’s the opposite. It is simple physics. More ice = colder and slower dilution. Give it a try please. If you think bartenders steal from you with the ice, it is not the case. When the cocktail doesn’t fit in a glass filled with ice, we just select a bigger glass. Cheers
@@TrufflesOnTheRocks
Seen it oftem enough as an excuse to pipe down on the drink itself for more profit or the barman having no idea what he does.
If the drink has no taste in the end someting is wrong^^
Another Example is when you order SODA like Coke.
Its already cooled and they still add like half the glass Ice. Its just too cold and only half SODA, rest is cheap Water^^
@@SpriGgEx craft cocktails shouldn’t be compared to TGIF’s or Mc Donald’s fountain cokes. Unfortunately I think I won’t be able to make you change your mind. I think it’s sad.
@@TrufflesOnTheRocks No one Talks about McDonalds here
I talk about non Alcoholic Drinks like Sodas and IceCoffee, IceChocolates that get regulary ruined by too much Ice not only to cool them down but to increase Money Income and sometimes just have bad people working behind the Bars.
Ordered in Bars, Cafés and Restaurants.
ALso
1. McDonalds and Co dont serve original Sodas, they use Syrup and CO2 to mix their drinks themselves. Doesnt rly taste like from the bottles, more like from a Soda Stream.
2. Only had 1 drink from Burger King in like the last 2 years, and it had barely any Ice in it
I wonder what a white coffee liqueur would taste like? 😏
White as in clarified?
Let's change name of the second cocktail, shall we? Perhaps something more like human i'd say
Awesome video. I wish you'd go easy on the "organic" though. Organic is complete rubbish. Nothing but a marketing scam. Good quality farm fresh is better, but that's not what organic is. It's pure marketing crap. An absolute scam. Okay, I'm off to make some espresso martini :)
If what you say is true, then I'm really sad. I don't know where you live but here in Canada, I feel laws and regulations about food is quite strict that I tend to trust it when it's labeled as organic. Hope I'm not fooled
I’ll use Kailua. Done in 10 seconds. Don’t mess with tradition. The dude abides.
Its a staple for sure, this or Mr. Black is a great alternative if you don't want it too sweet
Also Dude always stirred his WR.