St-Rémy Martin à la Crème is a combination of cream with French brandy, perfect as a digestif on the rocks, or to enjoy with coffee. It has nutty hints, as well as a touch of caramel and chocolate. We chose to use Filicori Zecchini Espresso with St-Rémy Martin à la Crème to create a white martini.
Filicori Zecchini was founded in Bologna, Italy in 1919; it is still run by the founding families. They roast each type of green coffee separately, working to bring out the best taste and aromas from each coffee bean. Blending only occurs after roasting and they have earned the “Certified Italian Expresso” trademark that separates them from so many others. The color of the cream topping of their espresso is hazelnut, with very few bubbles, and a distinct aroma. We first tried Filicori Zecchini espresso at San Gennaro, our favourite Italian café and bakery in Montreal. We fell in love with their coffee, it wasn’t too acidic and it required very little sugar to enhance its flavour.
- 2 oz St-Rémy Martin à la Crème
- 1 oz Filicori Zecchini Espresso
- ½ oz milk
- Peppermint flakes (optional)
- Add ice cubes in a cocktail shaker with St-Rémy Martin à la Crème
- Add the espresso and milk
- Shake shake shake until silky
- Strain into a martini glass