Garnish:
Thyme sprig
How to make:
SHAKE all ingredients with ice and fine strain into chilled ice.
1 2/3 fl oz | Rémy Martin V.S.O.P. cognac |
5/6 fl oz | Espresso coffee (freshly brewed & hot) |
1/6 fl oz | Fernet Branca liqueur |
1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
1 fresh | Fresh thyme |
Read about cocktail measures and measuring.
Review:
A cognac based Espresso Martini with herbal hints of Fernet Branca and thyme.
History:
Created in 2015 by Andrew Cotter at Hawksmoor Air Street, London, England.
Alcohol content:
- 1.2 standard drinks
- 17.93% alc./vol. (35.86° proof)
- 16.1 grams of pure alcohol
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