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All rights reserved
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
- 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.
- Garnish with a raspberry filled with Cassis Jelly.
KAHLUA ESPRESSO SYRUP
- 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
- Combine both ingredients in a blender and blend until the mixture reaches a jam like consistency.