Cheeky Espresso Syrup is redefining how bartenders approach Espresso Martinis and coffee-based drinks.
With a mission to solve “cocktail problems,” Cheeky simplifies the process of creating bar-quality beverages without compromising on quality or flavor.
The brainchild of experienced innovator April Wachtel, the syrup was designed to tackle challenges like achieving the perfect foamy cream and reducing the need for multiple ingredients in complex cocktails. We ask April to tell us more.
What inspired you to create Cheeky Espresso Syrup?
Our MO at Cheeky is to solve “cocktail problems” for bartenders, whether they’re professionals or consumers making cocktails at home. Espresso Martinis are tricky because it is nearly impossible to get a fluffy foamy crema on the surface of the cocktail unless you have an espresso machine and pull shots of fresh Espresso to order. Espresso that has been sitting for a few hours doesn’t foam up properly, and most people (or high-volume bars) can’t pull fresh shots for every cocktail.
Plus, Espresso Martinis have too many ingredients – why do you have to add vodka, coffee liqueur, fresh Espresso, AND simple syrup? I wanted to create a product that reduced the required ingredients and improved the crema, and we did that.
What would you like bartenders to know about Cheeky Espresso Syrup?
We only use the highest quality ingredients and ingredients craft cocktail bartenders would use behind a professional bar! In this case, this means bougie, locally roasted single-origin coffee, cane sugar, and gum Arabic (a natural emulsifier) as a foaming agent.
What was the process like in developing the perfect recipe for your syrup?
I always laugh when people say, “It took one million tries” to perfect a syrup recipe because there are enough constraints that it should take 20 or fewer samples, likely fewer than 10 if you know what you’re doing. We know the ingredient quality and general viscosity we’re looking for and how we want it to play in a finished cocktail. I always make two samples with very different recipes, test them in cocktails with a range of spirits and non-alc spirits, and then refine the syrup recipes based on how they taste in the finished product. I think I made six versions of the Espresso Syrup to get to our final recipe.
Cheeky Espresso Syrup is unique—what makes it stand out from competitors?
Everything I said above, plus a few other details!
• Our syrup is non-alcoholic, so sober or sober-curious drinkers can use us in place of a coffee liqueur; plus, we have a Decaf Espresso, so folks who want to avoid caffeine (and/or alcohol) also have options.
• Our syrup enables two-ingredient Espresso Martinis, so you don’t need to mix a million ingredients to achieve a delicious bar-quality cocktail.
• Lastly, we spared no expense in sourcing raw materials for this syrup. It’s the most “expensive” product we sell at Cheeky, and customers gladly pay for it because it’s crazy delicious!
What is your vision for the future of the syrup and beverage industry?
Few mixer brands have bridged the gap between trade and consumer and built huge businesses. Fever-Tree did this in the carbonated mixer space, and it’s about time it happened in the non-carbonated space. I think there will be a couple of brands that will eventually get there, and of course, I’d love Cheeky to be one of them 😊
Are there any up-and-coming trends you’re particularly excited about incorporating into your brand?
Non-alcoholic cocktails are becoming more mainstream, and we’ve received increasingly more requests for non-alcoholic recipes in addition to full-proof recipes. I’m looking forward to seeing how people mix Cheeky with the range of other non-alc products launching daily- it’s an exciting time!
