In celebration of another successful year of coffees from our South American partners at FAF, we asked one of our baristas to make a drink reminiscent of a summer specialty from their home town.
Pomegranate shares similar history to coffee in its travels and widespread cultivation, so it was a fitting start to a refreshing summer coffee alternative.
We use Whole Cane Dulce Sugar from Costa Rica.
Mococa double espresso
60g pomegranate juice
15g cane sugar syrup
Shaken together with 80g of ice and garnished with a sprig of rosemary for aromatics.
Tip: clap the rosemary and run along the rim of the glass to enhance the aroma.