This cocktail has all the pleasure of after-dinner mints, but in a glass. The whisky cuts through the creamy texture to give good balance to the mix. If you have a sweet tooth, add a spoon of sugar.
INGREDIENTS:
- 30ml (1 oz) whisky (of any kind)
- 30ml (1 oz) white creme de cacao
- 30ml (1 oz) white creme de menthe
- 1 small cup espresso coffee or strong filter coffee
- Warm milk to fill
EQUIPMENT:
- Stirring spoon
- Shaker
- Toddy or hurricane glass
MIXING METHOD:
Pour the liqueurs and the whisky into the shaker. Shake well. Add the coffee, and pour the mixture into the glass. Stir in warm milk.
August 7th, 2007
This is a perfect Martini cocktail for Bourbon-lovers: it has all the rich, grain flavours of Bourbon with a touch of orange from the liqueurs, and then dried nuts from vermouth in the finish. Its warm, amber hue and silky palate make it a truly perfect winter aperitif.
INGREDIENTS:
- 40ml (1 1/3 oz) Bourbon whiskey
- 10ml (1/3 oz) Grand Marnier
- 10ml (1/3 oz) Cointreau
- 10ml (1/3 oz) dry vermouth
EQUIPMENT:
- Stirring spoon
- Mixing glass
- Frosted Martini glass
- Strainer
MIXING METHOD:
Place a few ice cubes in the mixing glass and pour in the ingredients. Stir well and strain into the Martini glass.
August 6th, 2007
This is ideal after-dinner cocktail, with a perfect balance of flavours. The Alcazar offers smoky, caramel sweetness from the Benedictine; and any harshness is softened by the cream. If you prefer your mixes even creamier, use double cream instead of single.
INGREDIENTS:
- 30ml (1 oz) Canadian Club whisky
- 10ml (1/3 oz) Benedictine
- 20ml (2/3 oz) single cream
EQUIPMENT:
MIXING METHOD:
Place a few cubes of ice in the glass. Pour in the whisky and Benedictine and stir. Place the tip of the bar spoon in the liquid and gently pour over the cream to create a layer. Alternatively, dispense with the layering and simply stir all the ingredients together.
August 6th, 2007
(4.75 out of 5)