This Easter classic goes down brilliantly as a dessert as well as a drink. If you don’t want to stay up all night, swap the espresso for decaf – it’s just as decadent and delicious.
INGREDIENTS
- 50ml Baileys
- 25ml vodka
- 25ml espresso
- Ice cubes
- Coffee beans, to garnish
METHOD
- Place all ingredients except the coffee beans into a cocktail shaker.
- Shake until everything is blended and silky.
- Strain into an ice-filled glass and garnish with coffee beans.
