Espresso Martini à la Paris
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15 minutes
Medium
Ingredients
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Double shot of espresso
${ round(10 / 1 * recipeServingQuantity, 2) }
ml
French vanilla monin syrup
${ round(15 / 1 * recipeServingQuantity, 2) }
cl
Averna cream liqueur
${ round(30 / 1 * recipeServingQuantity, 2) }
cl
White rum
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Martini glass
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Boston shaker
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Pitcher
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Strainer
Ice cubes
Preparation
step
1
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Double shot of espresso
Prepare a double espresso in the pitcher and leave it to cool.
step
2
${ round(10 / 1 * recipeServingQuantity, 2) }
ml French Vanilla monin syrup
${ round(15 / 1 * recipeServingQuantity, 2) }
ml Averna Cream liqueur
${ round(30 / 1 * recipeServingQuantity, 2) }
cl White rum
Add the ice cubes to the shaker, filling it halfway. Pour the French Vanilla syrup, Averna Cream liqueur and white rum onto the ice. Once the double espresso has cooled down, add it to the shaker. Tip: make sure you use large, solid ice cubes. Shake everything well, then pour the result through a strainer into the Martini glass. Tip: Shaking with a good amount of force for at least 10 seconds will result in a smooth creamy drink.
step
3
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Butter Waffle
To finish, add a Butter Waffle.