“I’d rather take coffee than compliments just now.”
The Drinking Guide
Hazelnut Espresso Martini
Monferratto and freshly brewed espresso, shaken for a coffee foam and finished with three coffee beans.
Ingredients
60 ml Sammy Monferratto
30 ml freshly brewed espresso cooled briefly
10 ml cold filtered water
10 ml agave working mix (equal parts; see prep)
Glassware: V shaped martini glass
Ice: Cubed ice for shaking; no serving ice
Garnish: Three coffee beans
Method
Preparation
Brew espresso immediately before mixing, then cool briefly before shaking. Agave working mix (equal parts): stir 30 ml Sammy agave with 30 ml water until uniform. Use the measured working mix listed for this drink, not the same measure of neat agave. The working mix supplies part of the dilution, so use only the 10 ml separate filtered-water measure listed. Coffee foam varies by beans and machine; do not add unlisted foam agents. Make fresh for the session, refrigerate promptly and keep chilled until use.
Make the cocktail
1. Chill the martini glass.
2. Shake all ingredients hard with plenty of ice for 15 seconds to build coffee foam.
3. Double-strain promptly and place three coffee beans on the foam.
