Summer cocktails
Three coffee cocktail recipes that you can prepare at home and enjoy on a summer afternoon.
Drink 1
Coffee Gin and Tonic
Ingredients
- 15 ml of cordial (concentrated juice) of summer fruit herbal teas.
- Charlas Café® bean coffee (medium roast).
- 10 ml freshly squeezed lemon or lime juice.
- 30 ml of gin.
- 90 ml of sparkling water.
- 30 ml of prepared coffee.
- A slice of lemon (for decoration).
- Serve in a tall glass.
Method
Pour all four ingredients into a glass over ice. Follow the same order as the ingredient list. When finished, garnish with a slice of lemon.
Cordial of Tisane
Prepare an infusion with five bags of summer fruit herbal tea (brand and flavour of your choice) with 100 ml of boiling water. Add 100 g of sugar.
Coffee beans
Use a ratio of 20g Charlas Café® (medium roast) to 100ml hot water. Brew the coffee in an AeroPress for four minutes, using the inverted method. After four minutes, pour through a paper filter. Any brewing method can also be used with the same ratio.
DRINK 2
Tropical coffee
Ingredients
- 60 ml pineapple juice
- 2 Shots of Charlas Café® espresso
- 30 ml of white rum
- 50 ml coconut coffee cream (prepared according to the recipe below)
- A slice of pineapple (for decoration)
- Serve in a medium glass
Method
Pour all four ingredients into a glass with ice. Follow the same order as the ingredient list. When finished, garnish with a slice of pineapple.
Coconut Coffee Creamer
Mix 100 ml of coconut cream with 2 shots of Charlas Café® espresso. Add 30 ml of banana oleo saccharum . If you don't have time to prepare it, you can use sugar syrup (prepared with a 1:1 ratio of sugar and water).
DRINK 3
Beauty of the forest
Ingredients
- 30 ml berry puree (blend the berries and discard the seeds with a strainer)
- 30 ml sweet vermouth
- 20 ml of gin
- 50 ml freshly squeezed lime juice
- 25 ml of brown cane sugar syrup (made with a 1:1 ratio with hot water)
- 2 shots of Charlas Café® espresso
- Berries on a cocktail stick
- Serve in a tall glass
Method
First, mix the sweet vermouth and lime juice with the berry puree in a glass. Add the muscovado cane sugar. Finally, add the gin and espresso shots . Stir the mixture gently with a spoon. Add the ice. This recipe is enough for two people.
Photo credit: An Nguyen, Artem Bakurov, Dan Bacaintan. Translation by Tati Calderón and María José Parra. Credit: PDG Español.
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