You and Your Wedding - - Features & Regulars -

De­li­cious cof­fee cock­tails with a dif­fer­ence

Es­presso mar­ti­nis have be­come an evening favourite at smart re­cep­tions. But why not serve a dif­fer­ent cof­fee cock­tail? A Ti­ramisu Ge­lato pro­vides a si­mul­ta­ne­ous sugar and caf­feine hit, while a cachaça-based Cof­fee Cherry is a warm­ing treat for win­ter. Give the clas­sic ne­groni an af­ter-din­ner makeover with some cof­fee-in­fused sweet ver­mouth, or add a luxe edge with a Golden Vel­vet, which con­tains salted caramel vodka. Find th­ese cock­tails and more in The Art & Craft of Cof­fee Cock­tails by Ja­son Clark (Ry­land Peters & Small, £16.99).

Ti­ramisu Ge­lato Golden Vel­vet Café Ne­groni

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