CAFFE' ALLA MARTINICA (Martinica Coffee)
Prepare some coffee and pour it into a heat- resistant container; sweeten with some cane sugar. Just before serving, add some rum previously heated in a saucepan. Serve flambé.

Pour 20 g of Irish Whisky into each glass with 40 g of cane sugar. Add hot coffee and fill glasses to about 2 cm from the brim, then add plain cream.
Serve without stirring.

Fill some porcelain cups to three quarters with fresh hot coffee. Sugar to taste. Add whipped cream and garnish with a roasted coffee bean or sprinkle with some cocoa. Great for chilly winter nights.

Pour a glass of vodka into a hot cup of short espresso, sweetened with raw sugar. Add a spoon of condensed milk and serve without stirring.

Put a spoon of sugar, hot coffee, a spoon of hot Cognac and some lemon peel in a grog glass. Light and serve flambé.

Heat some Irish whisky, sugar, cinnamon and cloves in a saucepan, then add a cup of hot coffee. Serve in punch glasses.

Ingredients: 1 kg of sugar, 2,5 litres of water and 600 gm of finely-ground coffee. Put the sugar and a little water in a saucepan; heat moderately until the sugar has caramelised.
In another saucepan, boil the water then add the coffee; boil for a few minutes. Strain the coffee though several layers of fine gauze in a sieve into the saucepan with the caramelised sugar.
Sti the liquid until the sugar has completely dissolved. Bottle and chill.

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