- 1 double espresso
- 2cl sugar water,
ratio of 1:1, boil and leave to cool
- 4 cl passion fruit (or maracuya) syrup
- 250 ml single
- 1 Shaker
- 1 Whipped cream maker
the cream and passion fruit syrup into the whipped cream maker and whip the cream. Place the whipped
cream maker into the refrigerator.
- Dip the edge of the glass into the sugar water,
then into white sugar.
- Mix the double espresso, sugar water and ice cubes thoroughly
in the shaker and fill into the glass.
- Finish off with a passion fruit cream topping.