Cafe Parley Recipe
(Espressotini 1990) Rieger's vodka, espresso, hazelnut, vanilla, oat milk, torched marshmallow
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Ingredients
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Espresso Base
Oat Milk Foam
Garnish
Method
Espresso Preparation
Brew the Espresso
Using an espresso machine, brew 2 shots of espresso and allow it to cool slightly. If you don't have an espresso machine, you can use a stovetop espresso maker.
Mix the Ingredients
In a cocktail shaker, combine the brewed espresso, Rieger's vodka, hazelnut syrup, and vanilla syrup. Fill the shaker with ice.
Oat Milk Foam Preparation
Froth the Oat Milk
In a small saucepan, heat the oat milk over medium heat until it is warm but not boiling. Use a milk frother or whisk to froth the oat milk until it's airy and creamy.
Final Assembly
Shake the Cocktail
Shake the cocktail mixture vigorously for about 15 seconds until well chilled.
Strain and Serve
Strain the mixture into a chilled martini glass.
Add Oat Milk Foam
Carefully pour the frothed oat milk on top of the cocktail, creating a layered effect.
Garnish
Using a skewer, toast the marshmallow over an open flame until golden brown. Place the toasted marshmallow on top of the drink, and sprinkle with instant coffee powder for garnish.