Russell Hobbs 18663-56 Mode D'emploi page 12

Variations:-

For Highland Coffee, prepare in the same manner, using Scotch Whiskey instead of Irish
Whiskey.

For Calypso Coffee, prepare in the same manner using Tia Maria.

For Cherry Coffee, prepare in the same manner using Cherry Brandy. Drizzle an additional
teaspoon of Cherry Brandy over the Cream, so that it is tinged pink and garnish with one or two
un-stemmed cherries.

For Café Menthe, prepare in the same manner using Crème de Menthe and lightly whipped
double cream. Serve with thin chocolate mint wafers.

For Mexican Coffee, prepare in the same manner using Kahlua and lightly whipped double
cream. Serve sprinkled with finely grated chocolate.
JAMAICAN COFFEE COCKTAIL
Ingredients:-
2 tbsp. dark Jamaican Rum
170-220ml freshly made coffee, well chilled and sweetened to taste
Ice Cubes
Double cream, chilled and lightly whipped
Ground Cinnamon, grated nutmeg or chocolate
Method:-

Combine the rum and chilled coffee in a tall glass. Stir well and add ice.

Spoon the cream over the coffee.

Sprinkle with Cinnamon, nutmeg or chocolate.

Serve with straws and a cocktail spoon.
CAFÉ A L'ORANGE FRAPPE
Ingredients:-
30ml freshly made and chilled coffee, sweetened to taste
2 tbsp. Grand Marnier
1 tbsp. double cream, chilled
Grated orange zest and a twist of orange peel
Crushed Ice
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