Max out the cocktail aromatics with a blend of smooth nitro coffee infused with star anise, chili, and Spice Trade aromatic elixir. We top it all with a hazelnut foam that won’t burst the bubble before the last sip, thanks to Foam Magic.
Nitro Cold Brew Coffee
Ingredients
- 112g (4oz) High Quality Coffee Beans
- 500g (2 Cups) Cold Water
- 3g, Approx. 2 Star Anise, Toasted
- 1.5g (¼ tsp) Salt
- 6g, Approx. 1 Dried New Mexico Chili
Equipment
Active Time: 5 Minutes
Total Time: 1 Hour
Yield
2 Cups Cold Brew Coffee
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Combine & Charge Ingredients
Place all the ingredients in a Large Whipping Siphon, check seals and screw the lid on tightly.
Using 2 N2O Cream Chargers, fill with gas releasing a small amount after each charge.
-
Chill & Strain
Place in the refrigerator and rest for 1 hour.
Release all gas, covering the tip with a cloth and remove lid.
Strain through a 100 micron superbag.
Store in refrigerator until needed.
Simple Syrup
Ingredients
- 125g (½ Cup) Sugar
- 120g (½ Cup) Water
Equipment
- Small Heavy Bottom Pot
Timing
Active Time: 5 Minutes
Total Time: 1 Hour
Yield
~ 1 Cup Simple Syrup
-
Combine Ingredients & Boil
Put all ingredients into a small heavy bottom pot.
Bring the mixture up to a boil, making sure all of the sugar is dissolved.
-
Cool for Use
Once Dissolved, cool down completely before use.
Hazelnut Espuma
Ingredients
- 200g (1 Cup) Hazelnut Milk
- 2g (1 tsp) Foam Magic
- .75g (⅛ tsp) Salt
- 20g (1½ Tbsp) Sugar
- 10g (2 tsp) Lemon Juice
- .5g (approx. ¼ vanilla bean) Vanilla Bean (scraped and seeds removed)
Equipment
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
~ 1 Cup
-
Combine & Charge Ingredients
Place all the ingredients in a Large Whipping Siphon, check seals and screw the lid on tightly.
Using 1 N2O Cream Chargers, fill with gas releasing a small amount after each charge.
-
Chill & Serve
Place in the refrigerator and rest for 1 hour.
Foam on top of the martini as a garnish (below)
Martini
Ingredients
- 70g (2½ oz) Cold Brew Coffee (Above)
- 14g (½ oz) Simple Syrup (Above)
- 28g (1 oz) Dark Rum
- 14g (½ oz) Vodka
Equipment
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
4 – 6 Martinis
-
Combine Ingredients & Charge
Place the cold brew coffee, simple syrup, dark rum, and vodka into a quart whipping siphon.
Check seals and screw the lid on tightly.
Using 2 N2O Cream Chargers, fill with gas releasing a small amount after each charge.
Place in the refrigerator and rest for 1 hour.
-
Pour Martini, Foam, Serve
Release all gas, covering the tip with a cloth and remove lid.
Pour into martini glasses. Dispense the hazelnut foam over the top of the cocktail.
Serve immediately.
Summary
Recipe Name
Nitro Cold Brew Martini with Hazelnut Espuma
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (6)
August 15, 2020 10:37 pm
Your hazelnut espuma recipe is confusing—the written recipes mentions only one nitrous cartridge but in your video you use 2 cartridges—-which is it?
August 25, 2020 4:28 pm
The second charge is optional
June 15, 2021 8:44 am
Thank you guys for sharing such a great recipe!
I am a little bit confused why the lemon juice is added into the hazelnut milk . Doesn’t the fact that the milk curdles into small lumps when it incorporate with the lemon juice make the foam less creamy?
June 23, 2021 12:19 pm
The lemon juice will not curdle the hazelnut milk in this recipe, as it would with a dairy milk.
June 15, 2021 9:02 am
Thank you guys for sharing such a great recipe!
I am a little bit confused why the lemon juice is added into the hazelnut milk . Doesn’t the fact that the milk curdles into small lumps when it incorporate with the lemon juice make the foam less creamy?
June 17, 2021 4:35 pm
when lemon juice is added to hazelnut milk it does not curdle.