This week’s recipe is one for the coffee cocktail lovers out there, and would make a delicious final winter warmer before spring arrives. The earthy hum of cumin and sweetness of banana liqueur in this Turkish Coffee make for a contemporary and flavourful drink.
For the cocktail:
- 25ml Opihr Spiced Gin
- 35ml cumin espresso*
- 35ml crème de banana
- 7.5ml sugar syrup
For the cumin espresso:
- 2.5g (c. 1/2 tsp) ground cumin
- 12 tbsp instant coffee
- 500ml hot water
To make the cumin espresso, combine the ingredients in a jug and stir until thoroughly mixed.
To make the cocktail, shake down and double strain into a small cocktail glass.
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