Making coffee with coconut water instead of water makes a subtle difference, but according to Jay Sanders, it “changes the exhale of the drink,” and “fills in the gaps in the flavor” and texture. Together with mezcal, agave nectar and banana, a coconut water cold brew shines in Wild Child’s bestselling cocktail, this funky Espresso Martini.
Mezpresso Martini
Jay Sanders | Shawnee, Kansas
Ingredients
Serving: 1
- 1 1/2 ounces mezcal, preferably Banhez Ensamble
- 1 1/2 ounces coconut water–steeped cold brew (see Editor’s Note)
- 3/4 ounce Giffard Banane du Brésil
- 3/4 ounce Lucano coffee cordial
- 1/2 ounce agave nectar
- 2 dashes Angostura bitters
Directions
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a chilled Martini glass.
Editor's Note
Coconut water cold brew
1 pound coarsely ground coffee
2 quarts coconut water, divided
In a large container, combine the coffee and 1 quart of coconut water. Stir until all the coffee grounds are wet and refrigerate for half an hour. Add the remaining coconut water and briefly stir. Cover and refrigerate for 24 hours. Pass the mixture through a mesh strainer, then pour the strained mixture through a coffee filter to clarify it.