ALCOHOLIC ICED COFFEE

My father told me that I had to include a recipe for iced coffee here, and of course he’s right. He meant by this, a tall glass of cold, cold milk dappled with Camp, and I quite see his point. But I find I move more and more towards the Italian caffe freddo: a viscous, black shot of espresso, a copious amount of sugar added to the pot while still hot, to which you can add milk as you wish on serving. Better still, turn it into a shakkerato by whizzing it up when cold with a handful of ice cubes in the blender to make a milk-less but creamy-topped glass of liquid black velvet. This is an alternative, after-dinner version and all too potabile.

1 tablespoon coffee liqueur

50ml chilled espresso coffee

sugar syrup or caster sugar to taste

Mix all the ingredients together and pour into a shot glass. Or, if it’s easier, add sugar to taste when you make the espresso and then just mix with the coffee liqueur when it’s cold; this way you don’t need to bother with making or getting hold of any sugar syrup. If it’s a real morning-after wake-up call you need, add a shot of vodka as you mix.

Makes 1.