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Rwandan Red Bourbon Espresso Tonic with Shiso–Pear Shrub
A sophisticated effervescent coffee cocktail featuring bright Rwandan Red Bourbon espresso paired with homemade shiso-pear shrub and premium tonic water. The herbaceous shiso and sweet pear create a complex flavor bridge between the coffee's wine-like acidity and the tonic's quinine bitterness.
25 min
1 serving
Espresso
Instructions
Espresso Preparation
- Grind 18g of Rwandan Red Bourbon beans to fine espresso grind
- Dose and distribute grounds evenly in portafilter
- Tamp with 30lbs pressure using consistent technique
- Extract double shot in 25-30 seconds, aiming for 36ml yield
- Cool espresso to room temperature (about 5 minutes)
Assembly
- Fill highball glass with ice cubes
- Add 30ml shiso-pear shrub to glass
- Pour 5ml fresh lime juice over shrub
- Slowly add cooled espresso, pouring over back of spoon to create layering
- Top with 120ml premium tonic water, pouring gently to preserve carbonation
- Garnish with fresh shiso leaf and thin pear slice
- Serve immediately with straw