KC Coffee Cocktail


Editorial Policy

Published on

Last updated on

[O]maha World Herald journalist Edward Morrow’s famous quote from the 1920s, “If you want to see some sin, forget about Paris and go to Kansas City,” spoke to the city’s then reputation as the Midwest’s bootlegging capital. Libations are less sinful (or illegal at least) but they are no less rare and Kansas City has become home to an impressive, modernized cocktail movement.

Since beverage cultures likes to intermingle, and Kansas City boasts a great craft coffee scene, many of the city’s respected bar menus feature libations spiked with coffee from local roasters, too. Among the many craft bartenders attracting press and a loyal following is Kenny Cohrs, a friend I regularly tap for recipes and bartending advice. He shared his caffeinated take on an undeniable classic. His martini cocktail features a blend of beans from Kansas City’s The Roasterie. It’s a toast to the city’s beverage appetite and lineage. Enjoy!


Kenny Cohrs’ Espresso ‘Martini’

1 shot fresh espresso (or equivalent amount drip coffee*)
1 1/2 ounce vanilla vodka
1/2 ounce simple syrup
2 dashes lemon bitters*

Combine, add ice, and shake all ingredients. Strain into chilled cocktail (coupe or martini) glass and add no garnish other than the beautiful foam.

* Using drip coffee will make a less intense cocktail. Kenny currently uses a proprietary blend from The Roasterie in Kansas City, mainly Ethiopian with Colombian and Mexican as well. Add a splash of cream for a variation.

* Experiment with using Angostura bitters or any other version, as well as using the bitters as a garnish instead of shaking with other ingredients.

—Emily McIntyre is a regular contributor to Fresh Cup. Kenny Cohrs of Jax Fish House & Oyster Bar in Kansas City created this recipe.

Share This Article

Emily McIntyre

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

This field is for validation purposes and should be left unchanged.

Other Articles You May Like

Decaf Coffee, But Make It Specialty

Decaf coffee has come a long way over the last one hundred years, but can it join the third wave?
by Fionn Pooler | February 16, 2024

Welcoming Home Baristas Into Coffee: “It’s On Us, The Professionals”

More and more folks are finding a passion for coffee through swipes and likes, but who is the home barista? How can roasters and cafes welcome them into the larger coffee community?
by Miranda Haney | January 12, 2024

The Prototype of All Desire: How Processing Can Increase—and Improve—Sweetness in Robusta

Sweetness in coffee is often a marker of quality, but it’s often ignored when talking about Robusta. But small changes at the farm level can be the key to finding more sweetness in Robusta.
by Mikey Rinaldo | December 15, 2023

Latte Art and Alternative Milks: The Good, The Bad, and the Tasty

Milk steaming is a hard-earned skill; alternative milks don’t make this task easier. But with a few tips, you can easily toggle from oat to soy to almond.
by Zoe Stanley-Foreman | December 13, 2023