The Art & Craft of Coffee Cocktails by Jason Clark
Author:Jason Clark
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2018-11-15T16:00:00+00:00
COFFEE Use whatever Nespresso pod you have to hand, but my recommendation would be something light-bodied such as the Livanto or Capriccio. The friend I designed this drink for often uses the flavoured pods and occasionally even decaff varieties.
LIQUOR Blended Scotch whisky tends to work best for this drink.
Godfather Affogato
Don Corleone himself would be proud of this sumptuous twist on the timeless Italian after-dinner indulgence. It’s so incredibly delicious and easy to make that it should be a staple on the menu for dinner party entertainers everywhere.
1 scoop zabaglione gelato (Italian egg yolk and Marsala wine ice cream – this can be substituted for vanilla bean or similar alternatives)
30 ml/1 oz Johnnie Walker Gold Label Reserve whisky
15 ml/½ oz amaretto
30 ml/1 oz espresso
To garnish
Crumbled biscotti
Cinnamon powder
To prepare the glass: place the scoop of gelato in a brandy balloon or coffee glass.
To make the cocktail: add the remaining ingredients to a Nespresso Aeroccino milk frother, turn it on to the red setting to heat, and mix it or use a steam wand on an espresso machine. Pour it over the gelato. Garnish with biscotti and cinnamon powder.
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