Prep. Time: 5 minutes
Wine cup, espresso machine, ice cubes
Costa Rica, Tarrazu la Pastora coffee (medium roast), 18-20 gr.
Double espresso (50 ml)
25 ml of “Liqueur de Chambord”
20 ml of simple syrup.
25 ml of gin
1 spoon of grapefruit juice
1. Brew a double espresso and place it in the fridge for a few moments to cool it.
2. Mash a few raspberries drizzled with Chambord liqueur and mix in a shaker with the simple syrup, gin and grapefruit juice.
3. Add some ice cubes to the shaker and stir.
4. Add the espresso.
5. Pour the whole thing into the wine cup and decorate it with a raspberry.
The coffee and the fresh berries make a very good mix! This very harmonious union enhance the sugar and the acidity of the coffee. Cheers!