With the refreshing sunlight, Summer brings it also carries with it heat waves strong enough to leave just about everyone wondering if winter is coming. Crisp, refreshing, decadent—these are all words that encapsulate a feeling of relief one gets when drinking a cold coffee.
I’ll keep things simple because nothing is worst than a recipe that requires 1,000 ingredients you don’t already have.
Here is what you’ll need:
- 30 grams Pineapple Juice
- 200 grams of Iced Japanese style Ethiopia Yukro Coffee
- Orange Peel for rim and garnish
- 2 Cups Organic Sugar (for lavender simple syrup)
- 4 Tablespoons of Lavender
- Whipped Cream Dispenser
- Bar Spoon
Lavender Syrup: Bring to boil, about 24 ounces of water and lavender. Remove from heat and strain using a small mesh filter of cheesecloth. Add your lavender mixture to your 2 cups of organic sugar and whisk until all sugar crystals are dissolved.
One of the main proponents responsible for the texture of this beverage is the charge from the whip cream canister. The cool thing about this is, if you’re desiring a foamy topping, load it up with heavy manufacturing cream and a little of that lavender syrup and you have a delicious homemade whip cream.
Now back to our drink:
Step 1: Load 30 grams of Pineapple juice into the whipped cream canister along with about 20 grams of the lavender simple syrup, which is equal to 1 1/2 spoonfuls.
Step 2: Pour 200 grams of chilled coffee into the canister. Put charging lid on and mix around to form a homogenous mixture. Load the lid with canister and you’re ready to load the charger into the chamber.
Step 3: Grab yourself a 6-8oz rocks glass, and fill with ice.
Step 4: Squeeze the lever by the spout down and over the ice.
Step 5: Garnish the rim with the orange peel and fold over the lip of the drink.
Stir, sip, enjoy,
Naida Lindberg / 1010 Fair Cafe Manager
