Cocktail of the week with Fabrizio Musorella

Velvet Hammer
This is a classic recipe and probably one of the first cocktails I started mixing when I began my career and had to use an empty Coca Cola case under my feet to reach the working area behind the bar. It is a cocktail with a wonderful spicy aroma and a coffee/rum flavor, followed by a creamy and citrus finish that comes from the Cointreau – a French triple sec liqueur. Created in 1850, this liqueur uses both bitter and sweet dried Orange peel from Cura?ao. Salute!
Ingredients
3cl Tia Maria (coffee liqueur)
3cl Cointreau
3cl Fresh cream
Preparation
Pour all the ingredients into a shaker half filled with ice. Shake sharply. Strain into a chilled cocktail glass. Garnish with a fine sprinkling of fresh nutmeg.

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