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  • 1 tbsp plus 2 tsp (25 ml) Espresso
  • 1 tbsp (15 ml) cognac
  • 1 tbsp (15 ml) cognac distilled from raspberries
  • Approx. 3 tbsp (40 ml) fresh heavy cream
  • Orange peel
  • Ice cubes

A sober aspect, an un-showy air, cold temperatures and dark colors: Calimero seems to be a calm, quiet type. And yet this after-dinner cocktail of coffee, cognac and a cognac distilled from raspberries has surprises in store: strong and aromatic, it hides a fiery spirit under a soft layer of shaken cream.

  1. Chill the glass.
  2. Prepare the Espresso in a small cup.
  3. Put the ice cubes in the mixing glass, filling it 3/4 full. Add the cognac, the cognac distilled from raspberries and, last of all, the Espresso. Cool, mixing the ingredients with the mixing spoon.
  4. Pour into the glass, using the strainer to filter the ice.
  5. In the mini shaker, shake the cream, which should be very cold, until it becomes quite thick.
  6. Gently rest the cream on the surface of the cocktail, making it run down the back of the mixing spoon.
  7. Garnish with orange peel, and serve.