Conde Gonzales
A tequila cocktail with rapid-infused coffee and rosemary Martini Rubino, served with a Martini Bitter espuma foam.
Nutrition
per per 300 g portionIngredients
| 1 handful | coffee beans, a handful | |
| 5 sprig | sprigs of rosemary | |
| 500 ml | Martini Rubino vermouth | |
| 30 ml | Cazadores tequila | |
| 500 ml | Martini Bitter | |
| 8 tsp | 40 ml | Pro Espuma |
Instructions
Rapid-infused Martini Rubino: Fill coffee beans, rosemary sprigs and Martini Rubino into a 0.5 l iSi Gourmet Whip. Install the iSi Rapid Infusion accessories as per the instructions. Screw on 1 iSi Cream Charger, shake the whip vigorously and let it rest for 5 minutes. Vent the whip quickly by pressing the lever, unscrew the head from the bottle and let the flavored liquid rest briefly again.
Martini Bitter espuma: Mix Martini Bitter and Pro Espuma and pass through an iSi Funnel & Sieve directly into a 0.5 l iSi Whip. Screw on 1 iSi cream charger and shake vigorously.
Conde Gonzales: Mix 5 cl of the rapid-infused Martini Rubino with the Cazadores Tequila and pour into a coffee cup with an ice cube. Cover the cocktail with the Martini Bitter espuma and decorate with a sprig of rosemary.