Garth Poe is the beverage director for Easy Bistro & Bar, Main Street Meats, and Little Coyote in Chattanooga, Tennessee, where each bar serves its own version of the espresso martini to eager crowds.
Easy Bistro’s classic espresso martini uses fresh espresso and is made-to-order in a shaker tin. “The inspiration behind Easy’s is a café mocha, combining the flavors of coffee and chocolate in a frothy cocktail with a beautiful head of foam and creamy texture,” says Poe. “The Main Street Meats frozen [martini] is also based on this.”
For the Coyotito Espresso Martini, Little Coyote takes cues from Mexican hot chocolate “with all its wonderful spice characteristic.” This is Poe’s favorite iteration. “[The] mezcal base gives it a savory-smoky flavor that is just beautiful beside the coffee.”
When making these ’tinis at home, you’ll need a shaker tin, fine-mesh strainer, bar spoon, and blender, plus an optional coupe glass for style. Poe recommends using large ice cubes. After that, it’s all in the wrist. “Moving the shaker in an up-and-down motion while shaking causes the ice to roll in an oval-like rotation, which whips air into the cocktail, elevating the texture of the drink.” Happy shaking.
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Tate Jacaruso
Tate Jacaruso loves celebrating Southern food, travel, and culture as associate editor at the Local Palate. She is based in Charleston and is currently making her way through every bowl of pasta and oyster on the half shell in town. Her work has appeared in Charleston Living Magazine and CHStoday.