Entiendo que quieres la traducci\u00f3n al ingl\u00e9s brit\u00e1nico de este texto. Si lo que buscabas era otra cosa, como una tarjeta de receta interactiva, d\u00edmelo.<\/p>\n
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.<\/p>\n
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.<\/p>\n
\u2726 MANGO & CURRY ESPRESSO MARTINI RECIPE<\/strong><\/p>\n For the curry tincture:<\/strong> combine 200 ml of vodka with 1 teaspoon of curry powder, leave to infuse for 48 hours, then strain and bottle.<\/p>\n This cocktail is: SWEET \u00b7 BITTER \u00b7 SPICED<\/p>\n Why do coffee and spices work so well together?<\/strong><\/p>\n 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.<\/p>\n\n
\n