Method

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.