coffee drinks Archives - blonde behind the bucket

Reading about coffee tonic earlier this week, I got to thinking about the suave version and a spin-off of our friend, the ever-popular espresso martini. This is a goodie. Lillet Blanc offers the tonic vibes with a kick, and the citrus effervescence from the club soda-style bubbles, topped with an Americano, surely checks all the necessary boxes. Coffee sparkling pre-dinner rally in style. Elegantly.

Sparkling Lillet Blanc Coffee

2 oz Lillet Blanc

2 oz of citrus flavored bubbly water named Olipop (this water contains other ingredients like various roots citrus and fruits. A split tonic club soda 1:1 or cutis sparkling water an excellent substitute)

Top with unsweetened restrato (strong) Americano coffee, about 1 – 1/2 oz

for the ice Penny Pounder round (or square) large cube or many small ice cubes

Method

This couldn’t be easier. Add an ice cube to a chilled martini glass. Pour in the Lillet and then bubbly water, and then top it off with coffee. That’s it! Garnish with an orange wheel optional.

Glass: martini

Garnish: Orange wheel (optional)

Bar Chef Notes: substituting ice and ingredients will change the recipe slightly and dilution may occur more rapidly.

Where to buy the goods? You know martini glasses coffee bubbly water and stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you!

Behind the Scenes looks:

Ok, what is matcha? It’s an earthy tasting powder made from shade-grown green tea plants. Typically a chasen is used to create a uniform consistency when mixing the matcha with water or milk.. I broke tradition? Instead of using a chasen, aka a bamboo whisk, I use a Kitchen-Aid whisk attachment to mix my matcha water mixture to make a paste after dumping two heaping demitasse spoons (only clean spoons I had at the moment) into a bowl made from a coconut shell. It is possible if you don’t have a chasen. Don’t tell anyone.

This one can be a Machatini or a Matcha Mocktail. Foam is optional. Vodka or Kikori (rice grain spirit) both work—different drinks, equally as good. It’s quick and easy. The more earthy matcha flavor, the better, as far as I am concerned; it is the main ingredient, after all. Don’t tell the alcohol. All measurements are with a demitasse spoon and jigger. Oh, and one eyeballed tablespoon of my vanilla extract. Sometimes I pour with the heart (Wink, wink). Cheers!

All ingredients listed below are quantities for mixing the matcha and Matchatini.

Ingredients

2 ounces of vodka or Kikori

2 tablespoon of vanilla (from my homemade batch as seen in the syrup extract category on home page of this blog)

1-2 ok maybe 3 large drip drops of orange flower water

6 ounces of unsweetened vanilla almond milk

2 demitasse spoons of Manuka honey (Manuka Doctor multifloral 80+MGO)

2 heaping demitasse spoonfuls of NAOKI matcha powder (ok, let’s face it’s; I eyeballed most of this)

2 teaspoons of warm water to blend matcha and prevent excess clumping

Chef note: The hotter the water, the more bitter the matcha. It’s also excellent for what I like to call the un-clumping. This was supposed to be a test recipe. I decided to post anyway. It’s a goodie.

Method

For the matcha milk

Add two demitasse spoonfuls of matcha powder to a bowl. Add about 2-3 tablespoons of hot water. Whisk matcha until a paste forms. Next, add Manuka honey. Proceed with a little more water and whisk until smooth. Then add 6 ounces ounces of unsweetened vanilla almond milk. Let mixture cool before you refrigerate.

After the matcha milk has chilled add 2 ounces of vodka (or a Kikori whiskey substitute) and 3 ounces cooled matcha milk to a mixing tin. Add ice. Shake to wake and strain (strain not really necessary) into a martini glass.