Cocktail of the Week
Remy Cointreau Espresso
04 June 2012
This is a simple and delicious recipe taken from one of the country's best haunts/restaurants/bars. I wanted a special coffee a while back and was recommended this simple but excellent recipe. The beautiful fruit and spice character of this world's leading V.S.O.P works in perfect harmony with the sweet natural orange flavour of Cointreau and the bitter character of fresh espresso.
Ingredients:
30ml Remy Martin VSOP Cognac
15ml Cointreau
90ml Hot Espresso (long double extraction)
Whipped sweetened cream
Grated Nutmeg
Method:
Heat up a heat proof mug with boiling water then discard. Add Cognac and Cointreau then hot coffee and cream dust with freshly grated nutmeg.
