The Mod­ern Gen­tle­man

GQ (Australia) - - NEWS -

IN­GRE­DI­ENTS

40ml Chivas Re­gal

18 Year Old

20ml Antica

For­mula ver­mouth

20ml apri­cot and charred oak in­fused Cam­pari

1 cof­fee ice sphere

METHOD

To make the cof­fee ice sphere, pour freshly­brewed black cof­fee into a spher­i­cal mould and freeze – Muji or most kitchen sup­ply stores sell sil­i­cone moulds. Stir all in­gre­di­ents with ice and strain into a Cham­pagne coupette. Add cof­fee ice sphere just be­fore serv­ing.

“THE COF­FEE BLOCK CRE­ATES VER­SA­TIL­ITY BE­CAUSE YOU START OFF WITH THIS NICE SMOOTH COCK­TAIL, AND AS IT MELTS IT ADDS A LOVELY LEVEL OF BIT­TER­NESS.”

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