Coffee Cocktail 'Summer at the Fair'
Drinks • European
Description
The recipe author recommends using espresso made from Catucai coffee beans from the Caparaó region for this cocktail.
Ingredients
- Sugar 0 oz
- Water 15 fl oz
- Nigella Seeds 0 oz
- Espresso 0 fl oz
- Ice to taste
- Milk to taste
Step-by-Step Guide
Step 1
In a saucepan, bring water and sugar to a boil, then add the fennel seeds and simmer over low heat for 10 minutes. Strain the mixture and let it cool. The syrup can be stored in the refrigerator for up to several months.
Step 2
Fill the shaker with whole ice cubes, pour in a double espresso over the ice, add 30 ml of homemade fennel syrup, and shake.
Step 3
Strain the cocktail into a large glass, add ice, and top with farm-fresh milk.
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