Laphroaig Café Islay

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

  • Preparation Time2 mins
  • Serves1
  • DifficultyMedium
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