Toffee, banana, coffee
This cocktail combines the rich flavours of coffee with the smoothness of whiskey. The amount of liqueur you use will affect the sweetness of the cocktail, so adjust to preference. Shaking the cocktail well will aerate the ingredients, creating a creamy texture. Use freshly brewed espresso, and good whisky.
Bar: Feels Like June
Recipe: Osvaldo Romito
Ingredients:
20ml Woodford Reserve whiskey
30ml Briottet Banana Liqueur
25ml Freshly brewed espresso (cooled)
7mls Disaronno
Banana chips (for garnish)
Method:
Start by brewing a shot of espresso and allow it to cool to room temperature. Chill a coffee mug or any small tumbler glass then fill a cocktail shaker with ice cubes. Pour in the whisky, banana liqueur, freshly brewed and cooled espresso, and Disaronno and shake for 10-15 seconds then strain. Garnish with banana chips.
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