Chicocito

For the Mix:

Add a few basil leaves and a thin slice of Jalapeño to a mixing glass. 

Gently muddle.  

Then add: 

• 1 ounce of espresso coffee  
• 1 ounce of Lemon Juice 
• 1 oz of Hibiscus Rose Concentrate* 

Finish by adding a copious amount of ice and stir for 10 seconds 

Assembling the Drink:

1. Fill your preferred glass with ice (or preferably, 1 large ice cube)  
2. Double strain contents of the mixing glass into the glass,  
3. Top with Topo Chico sparkling mineral water 
4. Express a lemon peel over the top of the drink and garnish with the lemon peel and a large basil leaf or a thin slice of jalapeño.  

*To make the Hibiscus Rose Concentrate

1. Steep 15 grams of Rose Hips and 20 grams of Hibiscus in 150 grams of boiling water for a minimum of 5 minutes.  
2. Strain this mixture into a mixing glass and reduce it to 120 grams.  
3. Then add 60 grams of sugar and agitate until all the sugar is dissolved. 
4. Wait till cool and reserve. 

Recipe created by

Café Moto

San Diego, CA

@cafemoto