The Hispo Fizz

IMG_9193-2.jpg

After my experiment with the coffee capsules I really wanted to test their use in other platforms, beyond just espresso-like drinks or served as. I wanted to see would they work and provide flavour with a cocktail, so, I came up with this little Fizz. It’s made without alcohol so anyone can drink it, and it works a really refreshing summer drink. The mix is quite simple, and all you need are some basic tools, some Hibiscus tea (dried flowers are best) and of course a Nespresso machine. If you don’t have Nespresso you could always use some cold brewed coffee concentrate (recipe coming soon).

Give it a go and let me know how you found it.

  Some fresh berries for tartness

Some fresh berries for tartness

  Mash those babies up real good!

Mash those babies up real good!

  When you can, home made syrups are the best, you control how much sugar you want in them. In this I used only 1 tablespoon of Agave as a sweetener.

When you can, home made syrups are the best, you control how much sugar you want in them. In this I used only 1 tablespoon of Agave as a sweetener.

  Pouring the espresso over the ice chills it instantly.

Pouring the espresso over the ice chills it instantly.

  The frothy effect of the water is textured and refreshing.

The frothy effect of the water is textured and refreshing.

  The finished product, and your new summer drink.

The finished product, and your new summer drink.

Recipe:

·         About 40grams of fresh blueberries

·         1.5cl of home-made hibiscus syrup

·         Double shot of April Brazil coffee capsule

·         Some full sparkling water to finish

·         Orange zest for the garnish

Start by muddling the blueberries in a rock glass making sure all the berries are completely mashed up and macerated. They will release their juice and tart, sweet flavour that mixes really well with the hibiscus syrup that you mix in after you mash up those berries. Fill your rock glass with ice, and then pour your double shot of coffee over the ice. From here, quickly pop on you cocktail shaker, give it a bang to seal it and then shake vigorously until a cool frost forms on the outside of the shaker.

From here, double strain (one strainer in the shaker and a small sieve over your serving glass) the liquid into your rock or cocktail glass, over fresh ice. The fresh ice ensures that the drink does not become over diluted. Top the glass up with full sparkling water, which will froth and bubble a little bit. Finish with the garnish of Orange peel, and you are set. I like to serve this in some small jam jars that I picked up, it gives the drink a real rustic and garden feel to it.

The drink is a little tart, and fresh, without an overbearing sweetness. I prefer a drink like this to be less sweet, especially in summer. It has a natural sweet and fruity feel to it, with a slight undertone of the coffee, but it is balanced out by the freshness of the berries, the homemade syrup and the zest of orange.

Enjoy!

 

Hibisus Syrup:

This one is quite simple,

·         ½ cup of hibiscus tea

·         2 table spoons of acava syrup

·         Squeeze of half a lemon

In your tea brewer, pour 1.5 cups of boiling water over the tea mix, stir aggressively and allow to sit over night. Then you are done. Strain and refrigerate.