Every day a different drink. Not just how to make them, but a detailed review of how they actually taste, photos of the drinks, and stories along the way. Starting from the beginning, The Bartender's Black Book will be our guide, taking us
(and our livers) on a journey from which we may never recover. Cheers!
February 12, 2011
#43: Almond Biscotti Martini
1/2 oz Amaretto
1/2 oz Coffee Liquer
1/2 oz Coffee
1/4 oz Milk
Combine ingredients into a mixing glass filled with ice, shake, strain into a chilled glass, and garnish with chocolate covered almonds.
I discovered a basic principle of physics today. Chocolate covered almonds do not float. No matter what you may think ahead of time, they sank to the bottom faster than my 401K last year. What to do? I know, grab a martini pick and try to stab one! Damn, almonds are harder than they look. Who made them rounded? And chocolate shatters pretty easily. A few careful attempts later, and you can see the result in the picture today.
From a quick visual pre-inspection, I thought that this drink would be thicker than it actually was. It was actually quite thin in body, but strong in flavor. Really strong in flavor. It seemed like a watered down creamy drink. Not sure if that is what people would expect, but I guess the word martini in the name doesn't imply a milkshake.
There was a slight bitter taste to this, but the second sip tasted a bit better. It needed to be shaken quite well, and I may have failed on that. As I sipped, the creamier it tasted, but the milk or cream still separated from the alcohol, giving this an odd balance. They didn't physically separate, but more on the flavor and textural side of things, leaving me a bit let down.
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