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Courtesy Colt & Grey

Velvet Elvis

As smooth as a velvet painting of the King, Kevin Burke makes this milkshake with a housemade coffee ice cream but says any quality store-bought brand will work. Just be sure to adjust the amount of orgeat depending on the sweetness of the ice cream.

 

3/4 cup coffee ice cream
1 1/2 oz. whole milk
2 oz. reposado tequila
1/2 oz. Crème Yvette
1/4–3/4 oz. orgeat, to taste
Tools: blender
Glass: 10 oz. tulip or goblet
Garnish: freshly ground nutmeg

Combine ingredients in blender and blend until combined. Pour into glass and garnish with freshly grated nutmeg.

 

Kevin Burke, Colt & Grey, Denver, CO

 

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