Iced coffee with Sichuan pepper

12 servings

60 minutes

Recipe from the wine bar Touché.

Energy value per serving

• Calories: 80.3
• Proteins: 0.7g
• Fats: 0.2g
• Carbohydrates: 19.9g

Ingredients

• Espresso doppio: 360 ml
• Lemon juice: 350 ml
• Honey: 180 g
• Cherry: 250 g
• Water: 125 ml
• Powdered sugar: 50 g
• Balsamic vinegar: 8 ml
• Sichuan pepper: 5 g

Cooking steps

1. Prepare cherry cordial. For this, mix cherry, water, balsamic vinegar, and 50 ml of lemon juice in a saucepan. Reduce the mixture by half, thicken with powdered sugar, and finally add ground pepper. Pasteurize (boil until the first bubble forms).

   Required ingredients:

   • Cherry: 250 g
   • Water: 125 ml
   • Balsamic vinegar: 8 ml
   • Lemon juice: 350 ml
   • Powdered sugar: 50 g
   • Sichuan pepper: 5 g

2. Cover with plastic wrap and let cool to room temperature. Then strain through a sieve.

3. Put all ingredients in a shaker, shake with ice, and strain into a chalet glass. Garnish with Sichuan pepper on top.

   Required ingredients:

   • Espresso doppio: 360 ml
   • Lemon juice: 350 ml
   • Honey: 180 g
   • Sichuan pepper: 5 g