Rwandan Red Bourbon Espresso Tonic with Shiso–Pear Shrub

<h2>Espresso Preparation</h2>

<ol><li><strong>Grind</strong> 18g of Rwandan Red Bourbon beans to fine espresso grind</li><li><strong>Dose and distribute</strong> grounds evenly in portafilter</li><li><strong>Tamp</strong> with 30lbs pressure using consistent technique</li><li><strong>Extract</strong> double shot in 25-30 seconds, aiming for 36ml yield</li><li><strong>Cool</strong> espresso to room temperature (about 5 minutes)</li></ol>

<h2>Assembly</h2>

<ol><li><strong>Fill</strong> highball glass with ice cubes</li><li><strong>Add</strong> 30ml shiso-pear shrub to glass</li><li><strong>Pour</strong> 5ml fresh lime juice over shrub</li><li><strong>Slowly add</strong> cooled espresso, pouring over back of spoon to create layering</li><li><strong>Top</strong> with 120ml premium tonic water, pouring gently to preserve carbonation</li><li><strong>Garnish</strong> with fresh shiso leaf and thin pear slice</li><li><strong>Serve</strong> immediately with straw</li></ol>