Photograph: Felicity Cloake for the Guardian I always think coffee tastes better fresh – and in any case, when shaken with enough ice, there’s no need to chill it first, though as Samuel and Samantha Clark advise in their book Morito, “it’s important that you add the coffee last when mixing the drink because if you add it first, it will melt the ice and dilute the drink”. The recipe in Difford’s Guide’s 365 Days of Cocktails specifies the espresso must be “freshly made and hot” while Nigella Lawson cautions readers of her Christmas book that it should be prepared the night before “so it’s properly cold, chilled if possible, before you start”. If you don’t have a machine or a coffee bar within non-spill distance then I’d recommend using a stovetop Moka pot, or loading up your cafetiere within an inch of its life instead. But even “espresso powder” can’t compare to the real thing – like the cold-brew coffee suggested by New York bartender Meaghan Dorman, it just tastes insipid in comparison. Photograph: Felicity Cloake for the GuardianĪs the name suggests, an espresso martini is designed to be made with espresso coffee, though I have high hopes for the recipe from a blog called I Need Coffee, which proclaims “instant coffee a great choice if you are in a hurry, or want to save some time”. Espresso martini by New York bartender Meaghan Dorman.
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