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20 minutes

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8–10 minutes

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25 minutes

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Honey rum fizz

The Drinkery’s cognac espresso martini

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

For the Demerara syrup (makes 200 ml):

150 g Demerara sugar
75 ml hot water
sea salt a pinch
100 ml Rémy Martin 1738 Cognac
30 ml The Gentleman’s coffee liqueur
20 ml Demerara sugar syrup
70 ml freshly brewed espresso
10 ml Disaronno Amaretto
ice, for shaking
Honest Chocolate naartjie-infused dark chocolate, grated, to garnish

Method

1. To make the syrup, mix the sugar, water and salt in a jug until syrupy. Allow to cool, bottle and chill.

2. Place the cognac, coffee liqueur, sugar syrup, espresso and Amaretto in a cocktail shaker. Fill with ice and shake vigorously until frothy and well chilled.

3. Strain into 4 chilled tulip glasses and garnish each with the dark chocolate.

Pairing: Spread a thick layer of chicken liver parfait onto Woolworths’ sourdough crackers. Top with a slice of preserved green fig.

The Drinkery, 100 Shortmarket Street, Cape Town; @thedrinkeryza

Find more beverage recipes here

Productions: Bianca Strydom
Photographer: Myburgh Du Plessis
Food Assistant: Bianca Jones

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The Drinkery’s cognac espresso martini

The Drinkery’s cognac espresso martini

Ingredients

Method