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.

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  • Serves1
  • CourseDrink
  • Prepare-
  • Cook3 mins
  • Total time3 mins

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


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

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