Laphroaig Café Islay

Islay’s very own espresso martini – shaken not stirred, making a smoky, aromatic and indulgent serve.

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50ml Laphroaig 10 year

10ml fresh ginger juice

35ml espresso

15ml agave syrup (Substitute for honey syrup or Gomme if unavailable)

Vessel: Coupette

Ice: N/A

Garnish: Cracked cardamom

Method:

Pour all ingredients into the shaker tin

Fill with ice and shake hard for 8 seconds

Double strain in to a chilled coupette

Recipe courtesy of Laphroaig