1 shaker, 1 strainer, 1 jigger, 1 blender, Ice cubes
Serve in a short drink glass.
Important: all final preparations must be measured with a jigger before being added to the cocktail.
If using Mango puree, put a peeled and pitted mango in a blender (30gr) with 10gr of sugar. Blend for 30 sec.
Put the cognac, coconut cream (or mango puree) and coffee in a shaker.
Pour into a glass filled with ice cubes, filtering through the strainer.
Grate the chocolate over the froth as garnish.
Please do not tick this box if the device is shared with minors.
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Please do not share with anyone under 21. Drink responsibly.