Got this idea from an unknown cocktail with a brown looking ice cube floating in it that I came across on a website and thought to myself… What if that ice cube were made of espresso ! To the bat mobile ! (or cafe… or… laundry that houses coffee machine).
About 20 shots of espresso later, and having perfected my technique using some of Ben’s excellent (20 day old and still kicking) barista competition blend… I now had an ice cube tray full of espresso. I think the results speak for themself.
So to make an actual tasty drink out of these creations/abominations, I naturally did what any espresso loving alco would. Head to the liquour cabinet and throw in as many complimentary flavours as I could find. Kahlua was out as I already had the coffee covered. Pernod was played around with and then discarded as the aniseed was a little too over powering while the espresso was still frozen. In the end… and half drunk later… The conclusion was:
- 1 Espresso Cube (or heart, and no you cannot substitute with instant coffee, this is an elitist cocktail)
- 1 shot baileys
- 1/2 shot contrieau
- 2 shots of milk
Swirl, Sip, Savour :)