Since the revival of the espresso martini — originally invented by legendary bartender Dick Bradsell in 1983 — in the late 2010s, coffee cocktails have experienced something of a resurgence. However, key to the success of any coffee cocktail is, well, coffee. With the ability to make or break your cocktail, the quality of the shot of espresso you add is essential.
The reason you don’t see bartenders faffing around with a French press or pour over every time someone orders an espresso martini? Little Drippa. Long known as every good bartender’s secret, the Melbourne-made cold-drip extracted coffee (not to be confused with coffee liqueur!) ensures a consistent coffee cocktail every time. Free from alcohol, it can be used in cocktails and mocktails alike, with its smooth taste winning approval from event the harshest coffee critics.
Now, the bartender’s secret is set to enliven to home bars, with Little Drippa now available at bottle shops around the country. While the no-so-humble espresso martini will always have its place, ahead of dry July, we’re sharing three of our favourite coffee mocktail recipes.
Smoke & Mirrors
Ingredients
60ml Little Drippa
60ml no-alc bourbon
15ml maple syrup
30mls pouring cream
Large Ice Cube
Directions
Add Little Drippa, no-alc bourbon, and maple syrup to a cocktail shaker with ice. Shake well before straining over a large ice cube in a rocks glass. Slowly pour cream over the top and serve.
Deja Brew
Ingredients
15ml no-alc coffee liqueur
60ml no-alc amaretto
60ml Little Drippa
15ml vanilla syrup
Dark chocolate shavings to garnish
Directions
Add no-alc coffee liqueur, no-alc amaretto, vanilla syrup, and Little Drippa to a cocktail shaker with ice. Shake well before straining into a chilled cocktail glass. Garnish with dark chocolate shavings and serve.
Brew For Two
Ingredients
60ml no-alc tequila
20ml honey
60ml Little Drippa
Large ice cube
Coffee grounds and sugar for rim
(Milk can be added to make a creamier cocktail)
Directions
Add tequila, honey, and Little Drippa (and milk if desired) to a cocktail shaker with ice. Rim chilled rocks glass with coffee grounds and sugar. Add a large ice cube and strain into glass before serving.
Words by AR Staff
