Roman Coffee
I found this recipe in my Australian Bartenders guide, I did try to make it as directed but I had trouble getting the Galliano to ignite, see how you go!
MAKE IT SHINE! ADD YOUR PHOTO
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DIRECTIONS
- Sugar frost a champagne saucer.
- Pour in the Galliano & ignite it, twist the glass around at 45 degree angle to caramelise the sugar.
- Once the sugar has caramelised immediately pour in the hot coffee.
- Float lightly whipped cream on top to serve.
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