Why is there yet another espresso martini version?
Last year, we covered the viral yet regrettable parmesan cheese espresso martini. This year, its next evolution has emerged: The Soufflé.
- The aerated cousin to the caffeinated cocktail is usually achieved with the addition of an egg white, which shakes up into a meringue-like foam.
To us, this one is more reasonable. Instead of adding a competing flavor for novelty, this variation uses texture to change the overall experience of the drink.
Remember, texture is a key element of flavor. In cooking, changing just the texture can change the whole dish, or drink, in the case of this new cocktail.
1) Foamy, cloud-like textures are already well-established within the cocktail canon and beyond.
- Traditional whisky sours also add egg white to the shaker to create a luscious, foamy mouthfeel.
- The Ramos Gin Fizz uses heavy cream to create a towering head that protrudes inches above the rim of the Collins glass.
- Bartenders take great care to fill a beer glass at just the right angle from the tap to ensure the perfect foam head on a lager or the right amount of micro foam in a Guinness.
2) In the non-alcoholic realm, texture in drinks matters all the same:
- We reach for sparkling or mineral water instead of tap for the effervescent experience.
- A perfectly steamed cappuccino hits differently than coffee with creamer poured straight into the drink.
- A milkshake or frappuccino benefits from the lighter swirl of whipped cream.
So the soufflé espresso martini is more than just a gimmick. As humans, we crave novelty and contrast in our food and eating experiences — and this trend delivers on that.
