The Drinkery’s cognac espresso martini
2
Easy
10 minutes“A luxurious twist on the espresso martini, this version blends Rémy Martin 1738 Cognac and locally made The Gentleman’s coffee liqueur. Shaken hard for a silky froth and finished with grated naartjie-infused dark chocolate, it’s best enjoyed alongside a decadent canapé of chicken liver parfait and preserved figs.” – Aidan Mautschke, mixologist at The Drinkery
Ingredients
Method
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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
Ingredients
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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