Wednesday, March 20, 2013
This new spring drink was born out of a pair of experiments by our head barista, Jackson O' Brien. First: attempting to create a coffee version of his favorite cocktail (the Manhattan) with its flavor profile of a sweetened and smoother whiskey with citrus notes, and flipping it into a sweeter and smoother espresso with citrus notes. In addition he wanted to figure out a way to potentially create a foamy cappuccino-like-head on a cold beverage. It succeeds on both fronts, resulting in a tasty beverage.
1 lemon peel
1 tbsp raw sugar
3 oz half & half
Put espresso, sugar, and lemon peel in the bottom of a shaker. Muddle well until the sugar is dissolved and the lemon oils are seeping into the drink (it'll smell like lemon from the top of the shaker). Add the half & half and ice and shake well. Strain into a 6 oz glass. Enjoy!