The inspiration
For this recipe, I tried to keep it simple while also including a WOW factor. Being a barista and working on the floor daily I always consider how a recipe could work in service. This recipe can easily be batched and prepared in advance. The summer field is definitely a summer drink, with sweet notes from the strawberry syrup, floral notes from the lavender syrup and a nice sour pop from the citric acid it reminds me of an iced sweet tea enjoyed outside.
Necessary Equipement
- Espresso Machine
- Whipped cream canister and N2O Cartridge
Ingredients
- Double shot of espresso
- 25g Proper Strawberry Syrup
- 25g Proper Lavender Syrup
- 0.5g Citric Acid
- 150g Cold Filtered Water
- *optional* Rosemary for garnish
Preparation
- Add all ingredients to a container and stir together
- Transfer into a chilled whipped cream canister
- Add lid to canister and load with N2O cartridge
- Shake canister for 15 seconds to infuse all the liquids
- With the canister upright, cover nozzle with a cloth and release most of the gases
- Flip canister and serve beverage over ice.
- Garnish with torched rosemary
Note: Specific brands indicated in recipe are brands I have personally tried and found to yield a better result. They may be substituted for other brands. My philosophy when is that using higher quality ingredients will typically yield a superior final result.
Café Banane 
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