Pour 10 ml of brandy, 20 ml of anise and 10 ml of rum into a punch cup, add 2 sachets of cane sugar and heat with the steam wand until the sugar is completely dissolved.
Pour an espresso onto the surface to finish off with lemon zest.
Pour 10 ml of brandy, 20 ml of anise and 10 ml of rum into a punch cup, add 2 sachets of cane sugar and heat with the steam wand until the sugar is completely dissolved.
Pour an espresso onto the surface to finish off with lemon zest.
The ideal coffee for this recipe
Santa Marta
Rich and full-bodied
Santa Marta is a unique blend from one of Colombia's oldest coffee regions, where the Sierra Nevada Mountains meet the Colombian coast. This place is perfect for producing high quality coffee, with rich flavors obtained from our skillful blending and roasting.