My friend Michael came back from New York raving about this one from Peacock Alley at the newly refurbished Waldorf Astoria, so I had to make it straight away – quickly, before the coffee went cold.
Ingredients
Serves 1
- 50ml bourbon (I used Buffalo Trace)
- 25ml freshly made espresso (sweetened with a little sugar, or add sugar syrup)
- 15ml coffee liqueur
- Ice
Method
- If you don’t have sugar syrup, stir a little sugar into your hot espresso.
- Put the bourbon, espresso and coffee liqueur in a cocktail shaker with ice.
- Shake hard and strain into a glass.
Cheers! – Jules x