Coffee goes well with spirits and in some slightly risky combinations even with full-bodied and aromatic wines. These preparations go beyond a simple corrected coffee and allow an infinite number of variations, having numerous distillates and different blends and single origins of coffee available. The aroma of cocktails is determined by the use of aromatic distillates or by the addition of spices or a blend of spices and in many cases the presence of cream gives persistence to the taste. With ice they make great drinks for hot climates. At the base of these preparations there is always an excellent espresso and we don’t think that the use of a bad espresso can be disguised by the other ingredients of the recipe.
All you have to do is try…
GOOD EMOTION !!!!!
