Espresso Jartini

MINUTES 10

PEOPLE 2

DIFFICULTY
Easy

INGREDIENTS

  • 120 ml vodka
  • 120 ml coffee

    liqueur
  • 160 ml cold Douwe

    Egberts Espresso instant coffee
  • 30 ml sugar

    syrup (one part sugar, one-part hot water to make)
  • Lemon

    twists, to garnish

METHOD

  1. Add all of the ingredients to an empty

    200g Douwe Egberts jar, fill with crushed ice and put the lid back on.
  2. Shake well for at least 10 seconds to

    maximise froth.
  3. Strain into a cocktail glass and garnish

    with a lemon twist.
ISSUED BY REPUBLIC PR 

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