This Nicaragua Nespresso Master Origin capsule is by far the easiest drinking espresso in the range. It’s beautifully sweet due to a very interesting “black honey” procedure they do in Nicaragua. When I experienced this coffee I thought about ease, I thought about that stress free kinda day we all desire. With that said, I don’t know about you but there is not much of an easier drink than a G&T on a spring/summer day. The unique experience here is taking the time to prepare, ahead of time, your coffee ice blocks that infuse the most perfectly balanced and unique gin and tonic.
What you need:
2 capsules Nespresso Master Origin Nicaragua, brewed as lungos
1 tsp honey
35 ml local Gin
250 ml tonic water
Lemon peel, sliced, to garnish
What to do :
Brew the coffee.
Add honey to coffee and stir, allow to cool.
Pour most of the coffee into ice cube trays, reserving 10ml.
Put ice tray in freezer and allow to freeze, refrigerate reserved coffee to chill.
Place 2-3 coffee ice cubes in a glass.
Pour gin over ice cubes .
Add 10ml of chilled coffee and then top up with tonic water.
Add a long piece of lemon peel to garnish and serve.
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