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  • 2 tbsp (30 ml) Espresso
  • 1 tbsp plus 1 tsp (20 ml) white grappa
  • 2 tsp (10 ml) cognac distilled from raspberries
  • Approx. 3 tbsp (40 ml) fresh heavy cream
  • Cane sugar
  • 2 coffee beans
  • Ice cubes

This strong, decisive cocktail marries coffee with white grappa, adding cognac distilled from raspberries and, finally, a soft blanket of shaken cream. A few ice cubes to cool it down, a dusting of cocoa as decoration... and Cristina is ready to be served, strictly in a chilled glass.

  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 white grappa, 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. Pour the cream, which should be very cold, into the mini shaker, and shake 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 a dusting of cane sugar and two coffee beans, and serve.