L’OR ICED RASPBERRY TONIC ESPRESSO
A refreshing summer indulgence where smooth coffee meets a hint of sea salt. This iced latte is layered with creamy sea salt foam for a perfectly balanced sip that’s bold, refreshing, and irresistibly smooth.
Ingredients
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2 shots of L’OR Espresso Ultimo
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160ml tonic water, chilled, divided
Raspberry syrup:
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180ml water
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130g Granulated Sugar
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70g Golden Yellow Sugar, packed
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170g fresh raspberries, washed and drained
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Optional: Raspberries (frozen or fresh), Lemon slices to garnish
INSTRUCTIONS RASPBERRY SYRUP
In a saucepan, combine water, granulated sugar, and golden sugar. Bring to a boil, stirring until the sugar dissolves.
Add raspberries, reduce heat, and simmer for 10–15 minutes until the berries are soft and pale. Skim off any foam if needed.
Remove from heat and let sit for 10 minutes to infuse.
Strain through a fine-mesh sieve into a bowl (do not press the berries to keep the syrup clear).
Let cool completely, then refrigerate for about 1 hour.
INSTRUCTIONS L’OR ICED RASPBERRY TONIC ESPRESSO
Chill a glass
Prepare 2 shots of L’OR Espresso. Let it cool completely so it doesn’t melt the ice.
Add 25 ml of raspberry syrup to a glass and fill with ice.
Gently pour about 160–170 ml tonic water into each glass.
Slowly pour 2 shots (60 ml) of espresso or strong coffee on top (over the back of a spoon for a layered effect).
Garnish with fresh or frozen raspberries and/or lemon slices. Stir before drinking.