Entiendo que quieres la traducción al inglés británico de este texto. Si lo que buscabas era otra cosa, como una tarjeta de receta interactiva, dímelo.
Coffee has been the cocktail world’s favourite ingredient for decades, solving one very specific problem: how to bring bitterness, body and a little jolt of energy into a glass without it looking like any effort. From the Espresso Martini of the 80s to the cold brew negronis of today’s bars, coffee offers something no other ingredient quite manages: that roasted bitterness that balances any excess of sweetness.
At Sanz Cocktails we weren’t going to miss out on the party, so we’ve given a nod to our Nordpol coffee liqueur with a recipe that rips up the rulebook: mango, curry and black cardamom in an Espresso Martini unlike any other.
✦ MANGO & CURRY ESPRESSO MARTINI RECIPE
For the curry tincture: combine 200 ml of vodka with 1 teaspoon of curry powder, leave to infuse for 48 hours, then strain and bottle.
This cocktail is: SWEET · BITTER · SPICED
Why do coffee and spices work so well together?
Coffee has a roasted bitterness that begs for company, and curry (yes, curry) provides exactly that: warmth, an earthy note and a slightly spicy finish that no syrup could ever achieve. The mango comes in to soften the whole thing with its tropical sweetness, and the black cardamom finishes it off with a smoky aroma that rounds out every sip. The result is an Espresso Martini that keeps its essence (coffee, vodka, a creamy body) but plays in a different league.
You’ll find more recipes like this at www.sanzcocktails.com
Cocktail by @luisinchaurraga for @sanzcocktails.
Some cocktails refresh. Others surprise. And then there’s PRIDE, which is also celebrated. Yes, you read that right. This isn’t just a pretty drink — it’s a liquid flag served in a highball glass. A layered recipe that says: “Here I am. This is me. And look how well I mix.” If you work behind the […]
This is how we taste. The 10,000 taste buds on the tongue have the ability to detect stimuli or flavours. Sweet Salty Bitter Sour Umami The liquid or food that you put into your mouth dissolves in your saliva, which makes it penetrate into the taste buds through the pores of the tongue. There, the […]
Presentation of our Purefruit for cocktail making, gastronomy and hospitality press in general We tasted and mixed them and tested their complete versatility with the assistance of Luis Inchaurraga An event carried out with a small group with a large influence on the world of communication in the hospitality sector at which we were able to enjoy the complete range of Sanz […]
