Angelo’s Coffee

18 November 2019
I wanted to create with the idea of an after dinner that played on a Keoki coffee since it was created in San Diego. The hazelnut liquor and borghetti create a nice balance to work with the blend of aromas that comes from Cardenal Mendoza and Angelus, while the passion fruit liqueur brings tropical kites to the cocktail.
angelos coffee cardenal mendonza brandy
Cocktail by Joan Villanueva. Photo Georgi Petrov.

Ingredients:

  • 3/4 oz Cardenal Mendoza Sherry Brandy
  • 3/4 oz Angelus Liqueur
  • 1/2 oz Frangelico
  • 1 oz cafe Borghetti 
  • 1/2 oz Giffard Passion Fruit

Directions:

  1. Add all ingredients to a shaker tin,
  2. Add three ice cubes and shake till full dilution,
  3. Strain into chilled nick and Nora glass,
  4. Garnish with dehydrated lime wheel 

Garnish:

Dehydrated lime wheel

Glassware:

Nick and Nora

 

Cocktail by Joan Villanueva, Chula Vista, CA

 

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