How to make Spanish Coffee Cocktail

A Mediterranean twist on an Irish Coffee

This festive season the much-loved gingerbread man biscuit is getting a makeover.

Mediterranean gin brand, Gin Mare, has partnered with Hackney-based bakery, Violet, to give the traditional favourite a grown-up twist.

Combining the nostalgic flavours of the classic biscuit with Gin Mare’s herbaceous and juniper notes, the inventive GINgerbread Man is a soft and chewy biscuit, with subtle undertones of bitter orange and molasses, complimented by the sweet icing sprinkled with juniper sugar and a pinch of sea salt and candied rosemary.

Chef owner at Violet, Claire Ptak said: “I used olive oil in the mix to give it a softer texture and highlight one of the most recognisable Mediterranean flavours.

“Rosemary and thyme in the icing underpin the juniper sugar which is the classic gin botanical. The pint of sea salt finishes the whole thing off beautifully and again sets it in this moment in time.”

And to further highlight the the unique savoury botanicals in the biscuit, Gin Mare has collaborated with Dalston bar Three Sheets to develop a recipe for the pairing gin hot toddy.

They have come up with a Mediterranean twist on an Irish Coffee. It combines Gin Mare with salted coffee liqueur, espresso, and gingerbread cream, and can be served hot or cold.

The Spanish Coffee is available at Three Sheets throughout December, complete with a miniature GINgerbread Man for a trendy take on the traditional Christmas treat.

How to make Spanish Coffee Cocktail

Ingredients

• 25 ml Gin Mare infused with Alchemy Opus blend coffee
• 10 ml Salted Merlet Coffee Liqueur
• 10 ml Gomme
• 25 ml Espresso
• 100 ml Water
• 50 ml Gingerbread Cream Float

Method

To make the coffee infusion

Infuse 70g Alchemy Opus coffee beans in 700ml Gin Mare for 24 hours.

To make the cream

Blend 100g of gingerbread biscuits in 300ml full fat milk, then strain to remove any sediment. This leaves you with around 250ml of the milk

Mix this with 750ml Double cream and gentle whip, stopping just before peaks form.

To build the drink

Mix Maldon sea salt with the Merlet Coffee liqueur (2g salt per 200ml liqueur)

Add the coffee infusion, salted Merlet coffee liqueur, Gomme, espresso and water (hot or cold depending on how you want to serve your cocktail) to the glass

Top with the gingerbread cream float, and serve either hot or cold with the Gin Mare GINgerbread Man.