A Pink Gin, using up the last of our Plymouth gin.
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Frappé season (the Greek iced coffee) has begun!
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My wife was just recalling coffee granitas, sort of coffee slushies. I may try something along those lines with a couple of shots of espresso, a little simple sugar, some milk, a few ice cubs, and the blender. Recommended changes or improvements welcome.
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There’s also a crema di caffe / crema al caffe/ Caffe crema some Italian coffee shops serve, which is a creamy coffee granita.
I like both coffee granita and crema di caffe.
Some versions of Espresso Fredo are also more of a slushie.
That sounds superb. Thanks.
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I think Crema al Caffe is the correct phrase, Eataly in Toronto calls it a Crema di Caffe.
I’ll post this recipe as a reference, to compare to what you are making at home.
Any fluency I ever had in Italian has been atrophying since I left Venice in 1962. However, thank you for the correction. BTW, I love your avatar. I have long admired Sophia. I encountered her on the beach at Livorno. Unforgettable.
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The Greek Freddo
Lucky you! 
(I wasn’t correcting your granite! I was correcting my crema di caffe vs crema al caffe)
Some coffee shops and bars have a slushie machine with coffee granita, with sugar but no dairy, churning all day, and others have a slushie machine with the creamier caffe al crema.
The caffe al crema is often a smaller serving than a regular coffee granita or a fruit granita, at least in Toronto. It’s pretty rich.
I became enamored with the description of a cocktail @PerdoPero had in CDMX called Reina Yara. I made my own version, 1-1/2 oz reposado tequila, 3/4 oz Galliano, filled the glass with ice and then added passion fruit soda and a splash of tonic. I even had a butterfly. It is luscious.
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How do you make yours?
A classic! Thank you!
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A PITA to make but lovely to nurse: pack tightly a julep cup or tall glass with alternating layers of crushed ice and powdered sugar with mint crushed in it. Pour in a jigger of Cognac and fill to the top with bourbon. Garnish with mint sprigs.
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Recently our martini nights shifted to Tanq and Noilly. Noilly lasted for the first round of one night. We knocked off the handle of Tanq, eventually. Tonight I am nursing Bombay red cap and Dolin, 3:1, and it has warmed a bit. It is so smooth and elegant while possessing proper assertiveness. For me, probably not for anyone else, Bombay and Dolin, 3:1, stirred 47 turns, garnished with one Mezzetta queen sized Spanish olive, served in a frozen Nick and Nora, is perfection, and I am ready to stop experimenting. It’s that good.
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