Walnut coffee cream

Walnut coffee cream

By
From
Borsch, Vodka and Tears
Serves
1
Photographer
Bonnie Savage

Orzechowa vodka, being bittersweet and nutty, seemed a perfect match for sweet creamy coffee. The result of this marriage is an unflinchingly overindulgent, velvety sledgehammer of a cocktail.

Ingredients

Quantity Ingredient
30ml nisskosher orzechowa vodka
20ml espresso coffee
2 teaspoons soft brown sugar
60ml pouring cream

Sugar Syrup

Quantity Ingredient
2 parts caster sugar
1 part water

Method

  1. Before you can start preparing this drink you need to make a sugar syrup for the bar. Put 1 part water to 2 parts caster sugar by volume into a microwave-safe container, stir it very well, and nuke it for 5 minutes on high. Remove it (carefully, as it is very hot and sticky) and stir thoroughly again. Cook it for a further 2 minutes on high or until all of the sugar has dissolved. Remove it from the microwave and allow it to cool. When it is lukewarm, strain it through a fine strainer and put it into a plastic squeeze bottle for ease of use.
  2. Put the vodka, espresso, brown sugar, sugar syrup and cream in a shaker with ice and shake hard. Strain into a brandy balloon and serve immediately.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again