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The sweet & sour delight of Pink Coffee

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.

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Ingredients

  • 1 x 80 ml double espresso
  • 40 ml grenadine syrup (1)
  • 25 ml freshly squeezed lemon juice

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.

Our espresso of choice

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

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