Waitrose and Partners
The Polar Espresso cocktail

The Polar Espresso

Make this cool and creamy cocktail to mark the end of a wintery dinner. Scale up the ingredients to serve more than one.

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe for a canapés and cocktails live class in December 2023. The party menu also included Haddock Scotch quail eggs, Roast beef, horseradish and Yorkshire skewers, Potato rostis, crème fraîche & dill, Mini mortadella, pistachio & ricotta sandwiches, Chicory, blue cheese & candied walnut boats, Mince pie Eton mess and another cocktail, The Polar Espresso. Find out about more classes here.

0 out of 5 stars(0) Rate this recipe
  • Serves1
  • CourseDrink
  • Prepare-
  • Cook3 mins
  • Total time3 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 50ml Disaronno Velvet
  • 25ml white rum
  • 50ml espresso coffee
  • 1 crushed mint from a Waitrose Mint Assortment

Method

  1. Shake the Disaronno, rum and coffee with ice. Strain into a coupe. Sprinkle with the crushed mint and add a cocktail umbrella.

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet