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Why am I seeing this?

The Soufflé Espresso Martini

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.