A delicious cocktail in which the sweet and salty taste of caramel, the intense note of coffee and the liveliness of vodka are harmoniously combined.
To be enjoyed slowly to fully appreciate the layers of flavour.
Use the shake and fine strain technique.
Shake all ingredients and pour filtering, so that ice and any solid residue does not end up in the glass: use 20ml Scopper, 40ml Vodka Classics Bad Spirits, 25ml espresso coffee and 15ml salted caramel syrup.
The evolution for unstoppable palates of the Scopper Martini includes the addition of a special Scopper and black tea mousse.
Placed delicately on the surface, the mousse further enriches this drink by giving it a velvety texture and the strong flavour of black tea creates a deep multi-sensory experience.
Use the shake and fine strain technique and a 180ml cup.
Shake all ingredients and pour filtering, so that ice and any solid residue does not end up in the glass: use 15ml Scopper, 40ml Vodka Classics Bad Spirits, 25ml espresso coffee and 5ml of sugar.
Complete the cocktail by pouring the special Scopper mousse.
1) Use a prepared mixture of black tea and caramel to make the infusion by steeping the mixture in water at 90° for 5 minutes.
2) Pour 350ml black tea and caramel infusion, 100ml Scopper and 30ml sugar syrup into a saucepan.
3) For the gelatine sheets, calculate 1% of the total weight of the mixture and soak the sheets in cold water for 10 minutes.
4) Melt the gelatine in the saucepan with the liquid at 38/40° and stir with a spoon until the gelatine is completely melted.
5) Pour all the mixture into the syphon and let the closed syphon stand at room temperature for at least 40 minutes.
6) Place the syphon back in the fridge and let it rest for another 5 hours.
7) Use an N20 cream syphon charge and shake the syphon upside down.
