Summer Sayonara

Ingredients

5 oz flash-brewed Guatemala single-origin roast iced coffee

0.5 oz prickly pear syrup

1 oz locally sourced orange blossom honey syrup

1.5 oz tart cherry juice

5 oz Topo Chico Sparkling Mineral Water

Directions

1. Start with a 16 oz glass
2. Add 5 oz of flash-brewed roast iced coffee
3. Pour in 0.5 oz of prickly pear syrup
4. Add 1 oz of orangle blossom honey syrup
5. Mix in 0.5 oz of tart cherry juice
6. Top it off with 5 oz of Topo Chico
7. Finish by adding ice to fill the glass
8. Garnish as desired and enjoy!

Recipe created by

Harvey Easton Cafe

Los Angeles, CA

@harveyeastoncafe