A sophisticated effervescent coffee cocktail featuring bright Rwandan Red Bourbon espresso paired with homemade shiso-pear shrub and premium tonic water. The herbaceous shiso and sweet pear create a complex flavor bridge between the coffee’s wine-like acidity and the tonic’s quinine bitterness.
MethodEspresso
Prep time15
Coffee18g
Water36ml
Grind sizeFine
Water temp200°F
Instructions
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1
<h2>Espresso Preparation</h2> <ol><li><strong>Grind</strong> 18g of Rwandan Red Bourbon beans to fine espresso grind</li><li><strong>Dose and distribute</strong> grounds evenly in portafilter</li><li><strong>Tamp</strong> with 30lbs pressure using consistent technique</li><li><strong>Extract</strong> double shot in 25-30 seconds, aiming for 36ml yield</li><li><strong>Cool</strong> espresso to room temperature (about 5 minutes)</li></ol> <h2>Assembly</h2> <ol><li><strong>Fill</strong> highball glass with ice cubes</li><li><strong>Add</strong> 30ml shiso-pear shrub to glass</li><li><strong>Pour</strong> 5ml fresh lime juice over shrub</li><li><strong>Slowly add</strong> cooled espresso, pouring over back of spoon to create layering</li><li><strong>Top</strong> with 120ml premium tonic water, pouring gently to preserve carbonation</li><li><strong>Garnish</strong> with fresh shiso leaf and thin pear slice</li><li><strong>Serve</strong> immediately with straw</li></ol>