Ingredients for 1 Cup
For the spice mixture
- cane sugar
- cinnamon
- smoked salt
For the Espresstroh
- 4 cl STROH 40
- 2 cl Bentianna
- 1 cl Sherry PX
- 1 cl cherry liqueur
- 1 double espresso (freshly made)
- 1 green cardamom pod (whole)
Preparation
- For the spice mixture, mix cane sugar, cinnamon and smoked salt in a ratio of 5:2:1 and grind it with a blender or in a coffee grinder.
- Open the cardamom pod and let it steep for one minute in the fresh espresso.
- Strain and heat the flavored coffee with the remaining ingredients in a saucepan.
- Serve hot in a coffee cup. Serve the spice mixture separately in a sugar bowl with a spoon for individual seasoning.
