With spring in bloom and summer just on the horizon, our Yuko has developed a deliciously refreshing new take on the espresso tonic. The recipe calls for a double shot of our bright Sambewe AB (Tanzania) espresso, balancing the plum, berry and vanilla sweetness against bitter tonic and citric yuzu.

Yuzu is a tart, grapefruit-like fruit popular in Japan and Korea. Rarely eaten as a whole fruit, the zest or juice is often used in the same way that lemon is used in other cuisines. It is commonly used in teas, vinegars, alcoholic drinks, and of course - marmalades.


10g yuzu marmalade
1.5g cardamom
3 mint leaves
Double shot of Sambewe espresso
50g tonic water
Ice cubes


Pull a double espresso shot of Sambewe AB into a milk pitcher or other vessel, add your 10g of yuzu, and mix well. Pour the cardamom, mint, and yuzu/coffee mixture into a cocktail shaker with 4-5 ice cubes and shake well. Fill a glass with ice cubes and pour in your 50g of tonic water, then slowly add the contents of the cocktail shaker. Garnish with mint leaves.