Rwandan Red Bourbon Espresso Tonic with Shiso–Pear Shrub

Espresso Preparation

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

Assembly

1. Fill highball glass with ice cubes
2. Add 30ml shiso-pear shrub to glass
3. Pour 5ml fresh lime juice over shrub
4. Slowly add cooled espresso, pouring over back of spoon to create layering
5. Top with 120ml premium tonic water, pouring gently to preserve carbonation
6. Garnish with fresh shiso leaf and thin pear slice
7. Serve immediately with straw