During an inspiring workshop Richard Zijlstra from Triple C Beverage Solutions has shown Buscaglione’s Baristas how easy it is to make a delicious coffee cocktail that also reduces waste.
The Coffee & Toffee cocktail from Richard is made using a simple sweet jar the size of a Marmite pot, from IKEA. The recipe follows:
Start by saving your redundant espresso shots and make a tasty cocktail from them with the help of a sweet jar. Add the ingredients to the pot, put the lid on and give it a shake! The Coffee & Toffee is also fun to prepare in restaurants and bars at the table.
-1 shot Buscaglione espresso
-10ml Monin Toffee Nut syrup
-a sweet jar