Baie Chambord espresso

Servings / yield: 1

Preparation time: 5 minutes

Accessories/trim/decoration:

Wine glass, espresso machine, ice cubes

Ingredients

Coffee of origin from Costa Rica, Tarrazu, la Pastora, medium-dark roast (ideally!), between 18-20 grams.

Double espresso (50ml espresso)

A few raspberries

25 ml of Chambord liqueur

20 ml of simple syrup

25 ml of gin

1 tablespoon of natural grapefruit juice

Preparation

1. Brew a double espresso then place in the fridge for a few moments to cool.

2. Crush a few raspberries drizzled with Chambord liqueur, then mix everything in a shaker with the simple syrup, gin and grapefruit juice.

3. Add some ice cubes to the shaker and shake.

4. Add the espresso.

5. Pour everything into the wine glass and decorate with a raspberry.

Coffee and fresh berries make a wonderful combination! This harmonious pairing brings out the sweetness and acidity of the coffee on the palate. Cheers!