Long black

Long black

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

Mint coffee is not an unknown phenomenon, but it is hardly a common thing. Out of curiosity I trawled the web looking for examples and found such unlikely hooks as ‘Want mint coffee? Want it now?’ There’s even a recipe for mint-flavoured lattes. Personally, I find it a much easier flavour combination to conceptualise in a cold and fluffy cocktail than in a hot milky breakfast offering.

Ingredients

Quantity Ingredient
30ml clear vodka
3-4 fresh mint leaves, torn
2-3 teaspoons soft brown sugar, or to taste
30ml espresso coffee

Method

  1. Put the vodka, mint leaves and brown sugar in a shaker and muddle a few times to dissolve the sugar a little and release the minty flavour. The sugar should equalise the vodka and make it similar to unsweetened coffee. Add the espresso and some crushed ice and shake it hard for 30 seconds — like an espresso martini, it forms a tight foam on top that is attractive and enjoyable to drink. Pour the whole thing into a glass. You can garnish it with a mint leaf and some coffee beans if you like.
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