I made an ice coffee this afternoon with some ingredients I found at home. The coffee I used, a Yirgacheffe from Ethiopia, has a natural bitterness and acidity that I enhanced with pink grapefruit juice. To sweeten it up I made a suger syrup on white sugar, lots of chocolate bitter and bay leafs. Bay leafs is such an autumn flavour and it has that earthy touch that went perfectly well with chocolate bitter and coffee. I also added some fresh ginger to spice it upp a little giving the drink a wider sensation on the pallet. And thought I’d use a left over peach before it goes bad.
50 ml cold yirgacheffe coffee (preferably espresso)
25 ml freshly squeezed pink grapefruit juice
15 ml sugar syrup with bay leaf and chocolate bitter
A pinch of fresh ginger
✴︎ muddle the peach and ginger with the liquid in a shaker
✴︎ hard shake on ice and double strain over any kinda glass
✴︎ serve without ice or garnish