Should we be grating Parm onto our espresso martinis?
turn up in coffee all over Scandinavia, too. Once you get over the shock, if you think about the joy of joe with a cream cheese danish, you’ll understand some of the appeal. Let’s try it!are rewarded with a fistful of thick shreds clogging up their glass like a late goldfish circling the drain, so making it myself seems the only way to go, but I’d like to keep it accessible by using the simpler recipe. Still, I have a laundry list of concerns, and the cheese might be the least of them.
Once you’ve hit the gym , your next foam-opponent is water. Some experts say James Bond had it wrong, that shaking a martini just dilutes and clouds it. We actually want those cloudy bubbles here, and thankfully, Stanyard says using a lot of large ice with a warm shot actually results in “a hefty amount of the body and aromatics, a key to making this cocktail a success.”
Finally, not everyone has a home espresso machine, but letting a shot of espresso sit degrades its character rapidly. If you don’t have a cafe right around the corner, try whipping a
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