The Pink Coffee is our caffeine-inspired variant of the Jack Rose, which uses Calvados, and also the classic gin-based Pink Lady, both of which are made with lemon juice and grenadine. However, with Pink Coffee, we’re adding coffee to the mix for a truly unique sweet & sour blend. Alcohol free and easy to prepare with a De’Longhi espresso grinder.
This recipe is perfect for El Manzano coffee from Cafés Pfaff, which is a Bourbon Rouge arabica that scored 88/100 based on the Specialty Coffee Association’s Cupping Protocol. Produced in the Ilamatepec region of El Salvador at a high altitude of 1,200-1,500 metres above sea level by Emilio Lopez, it is very intense with powerful notes of mature red fruits, strawberries and raspberries. On the palate, it has a pleasantly thick and syrupy texture.
For perfect results, we recommend preparing the coffee beans with the De’Longhi espresso grinder at following settings: Quantity of coffee: 3/5 Grinding: 2 Espresso volume: 40 ml
For best results, prepare this cocktail in a Boston shaker.
Step 1: Pour the grenadine syrup into the mixing tumbler (the smaller part) of the shaker.
Step 2: Pour the double espresso over the syrup so it dissolves.
Step 3: Fill the tin (the bigger part) of the shaker with ice cubes until it is 3/4 full.
Step 4: Remove the ‘lost ice’ from the tin.
Step 5: Add lemon juice to the coffee and grenadine mix and pour over the ice cubes.
Step 6: Close the shaker and shake vigorously.
Step 7: Strain the mixture into a beautiful glass and decorate to taste.
Glass: Use a martini glass, or a ‘V’-shaped cocktail glass.
Tips: These cocktails are always better when there’s little to no ‘lost ice’ (the water from the ice cube that melts before you serve your drink), which dilutes the cocktail and changes the desired flavour. The secret to reducing this is to simply to use more ice at the beginning so less melts while you’re preparing!
Variants: If you’re feeling truly creative, you could also use strawberry or raspberry syrup instead of grenadine.