Elevate Your Cocktail Game: The Soy Sauce Espresso Martini

Cocktails have a fascinating history of evolution, with classics being reinvented to create new favorites. The Espresso Martini is one such classic, born out of London's vibrant cocktail scene in the 1980s. Created by renowned bartender Dick Bradsell, it was a response to a request from a famous model of the time, who wanted a drink that would "wake me up and then f*** me up". The result was a vivacious blend of vodka, coffee liqueur, and freshly brewed espresso - a cocktail that could both stimulate and soothe, all while remaining utterly delicious.

Today, we're embarking on a bold remix of this beloved classic. Introducing the Soy Sauce Espresso Martini - a concoction that pairs the robust, umami notes of soy sauce with the rich and nutty profile of hazelnut oil-washed vodka, topped with a layer of velvety white chocolate foam. It's an east-meets-west flavor profile that's sure to surprise and impress.

Before we get started, let's delve into the techniques that make this innovative cocktail possible.

Fat-Washing: A Savory Twist on Infusion

Fat-washing is a creative cocktail technique where fats and oils are used to infuse alcohol with deep, rich flavors. For our Soy Sauce Espresso Martini, we've washed vodka with hazelnut oil. This process lends a sweet, nutty profile to the vodka, complementing the robust flavors of the soy sauce and espresso. And don't worry about any oily residue in your cocktail - after the fat is frozen and strained off, it leaves only the tantalizing flavors behind.

Creating the Perfect Culinary Foam

Borrowing techniques from molecular gastronomy, culinary foams add an extra dimension of flavor, texture, and visual appeal to any cocktail. For our cocktail, we're creating a delicate white chocolate foam. This sweet, airy foam perfectly balances the robust flavors of our cocktail and adds a touch of indulgence.

Now that we've explored the history and the techniques, let's get into the recipe.

Ingredients

For the Hazelnut Oil Washed Vodka:

• 1L Vodka

• 100ml Hazelnut oil

For the White Chocolate Foam:

• 200g White Chocolate

• 200g Coconut Cream

• 100ml Methocel Solution

For the Soy Sauce Espresso Martini:

• 50ml Hazelnut Oil Washed Vodka

• 10ml Mr Black Coffee Liqueur

• 10ml Soy Sauce

• 20ml Espresso

• 5ml Maple Syrup

• Top up with White Chocolate Foam

Instructions

Hazelnut Oil Washed Vodka:

1. Mix 1L of vodka with 100ml of hazelnut oil in a vacuum bag.

2. Cook this mixture sous vide at 60°C for 4 hours.

3. After cooking, allow it to cool before placing in the freezer overnight.

4. Strain the vodka through a coffee filter to remove the solidified oil. Bottle and store in a cool, dark place.

White Chocolate Foam:

1. Over low heat, melt 200g of white chocolate in 200g of coconut cream.

2. Let the mixture cool before adding to a cream siphon with 100ml of Methocel Solution.

3. Charge the siphon with 1 N2O canister, shake well, and refrigerate until required.

Soy Sauce Espresso Martini:

1. Combine 50ml of Hazelnut Oil Washed Vodka, 10ml of Mr Black Coffee Liqueur, 10ml of soy sauce, 20ml of espresso, and 5ml of maple syrup in a shaker.

2. Add ice and shake vigorously for about 20 seconds.

3. Strain the cocktail into a chilled martini glass.

4. Top with a generous layer of the white chocolate foam.

5. Serve immediately and enjoy the fusion of flavors in this unique twist on the classic Espresso Martini.

Quality ingredients and patient preparation are the key to a spectacular cocktail. So take your time, enjoy the process, and raise a toast to new adventures in cocktail crafting. Cheers!