50ml Sagatiba Velha
50ml strong, fresh espresso
20ml cane sugar syrup
40ml vanilla cream float
Make the vanilla cream by scraping the seeds of a vanilla pod into a Boston glass. Add 40ml of single cream and the cane sugar syrup. Shake vigorously foe 20 secs. Place all other ingredients into an Irish Coffee glass and stir together. Slowly and gentry layer the vanilla cream into the surface of the drink and serve immediately
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