Lavender Farm

by

Ingredients:
  • 1 dried lavender sprig
  • 30 ml. Cacao infused Remy Martin VSOP
  • 15 ml. Cointreau
  • 10 ml. Dry Sherry
  • 10 ml. Demerara syrup
  • 30 ml. Espresso
  • Shake/up/dry orange wheel and coffee dust

 

Method:

  1. Pour everything into the shaker and shake it for 10 seconds with ice.
  2. Double Strain into a pre-chilled coupe glass and garnish.
 
*Appliance used:
Fully automatic espresso machine 400 series CM 450