- 10 gr brown cane sugar
- 4 cl K24 Bertagnolli, Grappa Riserva - 24-month, barriques matured
- 4 cl hot coffee
- 1 cl single cream
- 1 coffee bean
- Sprinkling of cocoa
Made in the same way as Irish Coffee.
Heat the cane sugar together with the K24 Bertagnolli in a classic martini glass.
Add the single cream to a shaker with ice and shake until the ice becomes really thick.
Add the coffee to the martini glass and top off with a layer of the thickened cream. The secret of perfection is to ensure that the coffee is really hot and the cream really thick by shaking long enough with ice.
Garnish with the coffee bean (which evokes the flavour of the hot drink), and the cocoa which is reminiscent of the K24 Bertagnolli.