

> I"ve been trying to reproduce a Galliano hot shot which I had in an
> Italian restaurant, where the cappucino stayed separate from the
> Galliano and the cream sat on top. I"ve added sugar to the coffee,
> tried the coffee in the glass first and the galliano in the glass
> first but can't seem to come up with them separated. Any clues as to
> what I am doing wrong.
> cheryl
The recipe sounds fine to me, make sure the coffee is espresso strength and
use a good barspoon, i find this works fine you just need to go really slowly
and the sugar in the coffee will help, coffee first then galliano also the
thinner the glass the better as the surface tension will be more likely to
support the galliano.
Pete
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