Pour 10 ml of brandy, 20 ml of anise and 10 ml of rum into a punch cup, add 2 sachets of cane sugar and heat with the steam wand until the sugar is completely dissolved.
Pour an espresso onto the surface to finish off with lemon zest.
Pour 10 ml of brandy, 20 ml of anise and 10 ml of rum into a punch cup, add 2 sachets of cane sugar and heat with the steam wand until the sugar is completely dissolved.
Pour an espresso onto the surface to finish off with lemon zest.
The ideal coffee for this recipe
Caffè Espresso
Full-flavoured and full-bodied
Strong and black, with a smooth, marbled crema. For anyone who loves authentic espresso.