Dear Geisha - 1883 Maison Routin

Dear Geisha

This richly flavoured indulgent drink enhances tea and coffee.

Related products 1883 Pandan syrup

Ingredients

    • 1cl 1883 Pandan Syrup
    • 6.5cl jasmine tea
    • 4cl Espresso (Gesha Washed)
    • 25 g Coconut Pandan Espuma

preparation

    1. Add Jasmine tea and espresso into mixing glass, add ice and stir.
    2. Strain into stemless wine glass, top with espuma.
    3. Top with espuma and garnish with a jasmine leaf and Pandan powder.

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