In 2018, I had the chance of participating the Italian Barista Championship, and the last drinks I served were a set of 4 Pear Coffee & Honey Spritzer.
At the time, the ingredients were chosen to integrate the tasting notes of my competition coffee. Finca Nuguo, a Panamanian Geisha that in that year won the “Best of Panama’. The coffee was delicate, and has tasting notes of jasmine tea, peach and pomegranate.
While designing them, along side my coach and one and only Dan Fellows, I remember clearly we changed about a million ways this drink was gonna be: tonic water instead of the sparkling. Different carbonation in the water, to make it more, or less sparkling. On stage I ended up using a CO2 capsule with a syphon, something that it’s not exactly in everyone’s kitchen.
So when I revisited this drink this year, I wanted to keep it simple and enough for anyone to be able to replicate it at home.
The weather this month, with its up and downs seems the perfect moment for it, so I thought of sharing it with you:
- 4g of Jasmin Silvertip tea leaves
- 220g of hot filtered water
- 6g of raw handmade or high quality honey, with fruity and nutty notes
- 40g of whole beans coffee, possibly from Kenya or Ethiopia
- 200g of fresh Conference Pear Juice (if you have a juicer and press it fresh, add a slice of lemon for preservation)
- 10g of ginger juice
- A bottle of San Pellegrino Sparkling Water
Brew the 4g of jasmine tea with 200g of hot filtered water into a small bowl or clever dripper, and leave to brew for 5-6 minutes. Once brewed, discard of the tea leaves & let the tea to cool down. Once cold, place the tea into the ice cube tray, ensuring that all ice cubes are equal and then place it in the freezer overnight. Place the glasses in the freezer, in order to keep the glasses cold and ready for the following day.
In a small pitcher or jar, place the 6g of honey and add on top the remaining jot water, mixing carefully until the honey fully dissolves and becomes a syrup. Leave to cool and then refrigerate overnight,
Brew 4oz of coffee, according to the method of preference (I had access to a Espresso Machine, so if you can replicate with an espresso capsule you will need 4 capsules of a fruity and floral coffee), and let cool down completely.
In the largest cup of the cocktail shaker, place the ice 2 ice cubes , and then add the coffee, 6g of honey syrup, the pear juice & the ginger juice. Close it and shake well, until all the juices have combined.
Place 2 ice cubes of our jasmine tea per glass, and using a strainer pour 30g of the mixture in each glass - if the ice cubes slightly melt, it’s perfect as we want the jasmine flavours to come. Add 50g of cold Sparkling water and mix well with a spoon.
You can use any brewing method for the coffee, just keep in mind that we want to taste it when we drink the spritzer.
It’s easy and refreshing. Let me know what you think of this Pear, Coffee & Honey Spritzer in the comments below!
Why not try it with a delicious Hazelnut Bundt Cake?