Alicia Russell is lead bartender at Panzano in Denver, CO.
Because the temperatures drop right here in Denver, It’s that point of yr once more to get enthusiastic about all the seasonal drinks and meals once more! This month, I’m ingesting the Buona Notte Espresso martini off of Panzano’s new fall/winter cocktail menu.
Impressed by my favourite little gold-wrapped sweet, it options each chocolate and hazelnut taste notes. I began with recent espresso and Tito’s vodka, to which I’ve added Frangelico hazelnut liqueur, Mozart’s darkish chocolate liqueur and demerara easy syrup. Filled with dessert taste and never overly candy, that is positive to be a favourite seasonal deal with!
Buona Notte Martini
- 1 oz. Recent espresso
- 1 oz. Tito’s vodka
- ¾ oz. Mozart darkish chocolate liqueur
- ¾ oz. Frangelico hazelnut liqueur
- ¼ oz. Demerara easy syrup
- Espresso bean garnish
-
Mix all components in shaker tin.
-
Shake for 15-20 seconds till completely chilled and frothy.
-
Pour into chilled coupe glass.
-
Prime with a pair espresso beans.
Alicia Russell, lead bartender at Panzano in Denver, CO, created this recipe.
