Espresso Julep Recipe
We're always experimenting with innovative ways to showcase our responsibly-sourced coffees with unexpected seasonal flavor pairings. Our Espresso Julep, featured in Imbibe and Refinery29, is made with house made basil-mint syrup, textured milk, and a double shot of espresso served over ice.
The summery herbs in the simple syrup are definitely a bit unexpected, but they pair really well with the espresso without overpowering its nuances. The result is a very refreshing drink that's complex and not overly sweet.
Ingredients
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1 cup granulated white sugar
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1/2 cup water
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1/4 cup basil leaves (de-stemmed)
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1/4 cup mint leaves (de-stemmed)
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1 sprig of fresh mint
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30g Basil-Mint Syrup
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Double shot espresso (~36 grams)
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3/4 cup milk/m*lk alt
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Ice
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Garnish
Syrup Ingredients
Garnish Ingredients
Drink Ingredients
Directions
Syrup Directions
In a medium saucepan, combine sugar, water, basil, and mint
Bring to a simmer over medium heat and stir until sugar dissolved
Remove from heat, let cool to room temperature and strain into a heatproof container
Transfer to sealed container and store under refrigeration until ready to use
Drink Directions
Pour espresso into a cocktail shaker
Add Basil-Mint Syrup, milk/m*lk alt, and ice
Secure lid, then thoroughly shake until liquid is frothy
Pour over ice
Garnish
Enjoy and let us know what you think!
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