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
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
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.