Cassis jelly cocktail with Kahlua espresso syrup

By Sebastien Centner
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Cassis jelly cocktail with Kahlua espresso syrup

A vegan, gluten-free cocktail exploding with rich flavour.

SERVES
1

Ingredients

Cocktail

  • 1 1/2 ounces Tito’s vodka
  • 1 1/2 ounces chambord
  • Kahlua espresso syrup
  • Cassis jelly drizzle

Kahlua espresso syrup

  • 8 ounces Kahlua
  • 2 ounces Sauza tequila (white)
  • 8 shots espresso
  • 3 ounces orange juice
  • 2 ounces sugar
  • 8 ounces water

Cassis jelly

  • 1 cup cassis
  • 1 ounce xanthan gum

Directions

  1. Combine all ingredients except the Cassis Jelly in a shaking tin and shake over ice. Double strain into a snifter and lightly drizzle Cassis Jelly over top using a spoon.
  2. Garnish with a raspberry filled with Cassis Jelly.
KAHLUA ESPRESSO SYRUP
  1. Combine all ingredients into a medium sized pot and bring to a rolling boil. Once the mixture begins to boil reduce heat to a light simmer. Allow to simmer for five minutes stirring occasionally. Cool in fridge.
CASSIS JELLY
  1. Combine both ingredients in a blender and blend until the mixture reaches a jam like consistency.

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