With the summer season in full swing, the demand for refreshing cold beverages increases. Incorporating fruit juices and purees into drinks offers a delightful twist to conventional recipes. Today, we adopt a pomegranate juice coffee recipe, slightly modified from an original version called Flat Red by Vadim Granovsky, to create a perfectly balanced and office-appropriate beverage.
Recipe for Pomegranate Espresso
Ingredients:
- Double Espresso: 19 grams of coffee yielding 38 grams of espresso
- Ice: Approximately 80 grams, or about 5 cubes
- Grenadine Syrup: 5 grams for a touch of sweetness
- Pomegranate Juice: 60 grams
- Rosemary: A sprig for garnishing the glass rim
Preparation Steps:
- Prepare the Espresso: Begin by brewing a double shot of espresso.
- Chill the Ingredients: Cool down the espresso. In a shaker, combine the ice cubes, chilled espresso, grenadine syrup, and pomegranate juice.
- Shake Well: Ensure all ingredients are thoroughly mixed and chilled by shaking vigorously.
- Garnish: Instead of adding rosemary directly to the drink, rub it around the rim of the glass. This adds a subtle aromatic spiciness that complements the fruity and sweet components of the drink without overpowering them.
Tasting Notes
This pomegranate espresso is refreshingly acidic and light, making it an ideal drink for warm weather. The pomegranate juice introduces a tartness that pairs well with the natural flavors of the espresso. When using coffee beans from Mexico, which typically have nutty and spicy notes, the drink gains an additional layer of complexity. The grenadine provides just enough sweetness to balance the tartness of the pomegranate.
Worth To Try?
This pomegranate espresso is not only a great addition to your summer beverage lineup but also a conversation starter in any office setting. Its unique combination of flavors makes it a standout choice for those looking to enjoy a sophisticated, yet refreshing coffee-based drink.
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