Ingredients
- 44ml Espresso (chilled)
- 44ml Irish Whiskey
- 22ml Kahlua
- 1 pinch Nutmeg (freshly grated)
- 250g caster sugar
- 250ml water
Method
1. Place all the ingredients except the nutmeg in a small Kilner jar or jam jar and fill with ice.
2. Shake hard for 20 seconds, then strain into a chilled coupe glass or martini glass to keep the ice out.
3. Grate some nutmeg on top and serve.
To make the sugar syrup:
1. Just mix equal parts caster sugar and boiling water, stirring for 2 to 3 minutes, until the sugar has dissolved and the syrup is clear.
2. Try starting with 250g caster sugar and 250ml water.
3. Let it cool before pouring into a clean jar and store in the fridge for up to 1 month.
Shop Ingredients
Recipe
Ingredients
- 44ml Espresso (chilled)
- 44ml Irish Whiskey
- 22ml Kahlua
- 1 pinch Nutmeg (freshly grated)
- 250g caster sugar
- 250ml water
Method
1. Place all the ingredients except the nutmeg in a small Kilner jar or jam jar and fill with ice.
2. Shake hard for 20 seconds, then strain into a chilled coupe glass or martini glass to keep the ice out.
3. Grate some nutmeg on top and serve.
To make the sugar syrup:
1. Just mix equal parts caster sugar and boiling water, stirring for 2 to 3 minutes, until the sugar has dissolved and the syrup is clear.
2. Try starting with 250g caster sugar and 250ml water.
3. Let it cool before pouring into a clean jar and store in the fridge for up to 1 month.