Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Katie Ayoub
May 11, 2022

 

Gregory Huston

Gregory Huston

In case you haven’t heard: The espresso martini is the “it” cocktail of the year, thanks to a frenzy of ‘80s nostalgia tempered by a modern approach to refined coffee-centric drinks. The team at Apothecary, a cocktail bar known for its sophisticated mixology and eclectic flavor combinations, knew that they needed an espresso martini when writing their menu. “We would upset guests and hurt our reputation if we didn’t have one,” says Gregory Huston, Bar Manager. “We knew that a well-done take would allow us to say ‘yes’ to a guest who wanted a familiar favorite while also encouraging them to engage in what Apothecary stands for.”

The Espresso Martinique was born. It replaces the classic vodka with sugarcane-based rhum agricole, sourced from Martinique. The cocktail builds out with Cognac-espresso liqueur, salted honey and malted molasses cream. “The Cognac and honey highlight the fruited, floral components of coffee to create a rounded, richer flavor. And the malted molasses cream gives the cocktail body a touch of sweetness, mimicking the crema of a freshly pulled shot,” says Huston. The drink is a top seller for Apothecary. “That allows us to engage with guests about ingredients and encourage them to try our more experimental drinks,” he says. “That in turn brings them back again and again.”

 

About The Author

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Katie Ayoub is managing editor of Flavor & The Menu. She has been working in foodservice publishing for more than 16 years and on the Flavor team since 2006. She won a 2015 Folio award for her Flavor & The Menu article, Heritage Matters. In 2006, she won “Best Culinary Article” from the Cordon D’Or for an article on offal.