Tito’s vodka, cold-brew coffee, coconut syrup and Caffè Borghetti espresso liqueur; garnished with a coconut bubble
Photo Credit: Chris Regan
Spiked Cold Brew With Island Flavor
Four Flamingos | Key West, Fla.
Richard Blais
Richard Blais is renowned for his creative take on American fare, which often demonstrates a flair for the dramatic, courtesy of a little molecular gastronomy magic. The Island Espresso, served at Four Flamingos, his seafood-centric concept with a sister location in Orlando, Fla., embodies Blais’ approach to crafting flavor. He combines Tito’s vodka, cold-brew coffee, Liquid Alchemist coconut syrup and Caffè Borghetti espresso liqueur, shakes the mixture over ice, then strains it into a coupe glass. The cocktail gets a burst of fun with a coconut bubble perched on top. This tropical spin on the ever-popular espresso martini is a best seller at the restaurant.
“People love coffee and a good cocktail separately, and both happen to be iconic categories in Key West. The flavors balance one another out and make it a go-to drink for our guests,” says Blais. “Key West is a colorful place filled with flair, so the presentation and our glassware also add a signature touch with this one.”
About the Author
Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. katie.ayoub@gmail.comRead More Stories by Katie Ayoub
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