Recipe from Daniel Remheden
INGREDIENTS
- 1 double espresso
- 60 ml Sproud Barista
- 0,5-1 tbsp agave syrup
- 1 rosemary sprig
- Ice
STEP BY STEP
- Combine all ingredients (except the rosemary) in a shaker and shake vigorously.
- Strain into a cocktail glass and decorate with the rosemary sprig.