ORANGE ESPRESSO TROPICAL AROMATIC ESPRESSO

Ingredients: Ingredients:

1. Orange Water 1. Tropical Fruit Paste

 200-250 ml Water  70 gr Pineapple, Chucked
 1 pcs Orange, Pulped  40 gr Mango, Chucked
2. Orange Skin Syrup  90 gr Brown Sugar
 6 pcs Orange, Skin  60 ml Water
 10 gr Vanilla Panacota, Powder 2. Honey Cream
 100 ml water  60 ml Whipping Cream
3. Orange Espresso Drink  15 ml Honey
 120ml Espresso 3. Tropical Aromatic Espresso Drink
 30ml Orange Skin Mix  1 pcs Aromatic Incense Cone
 300ml Orange Water  120 ml Espresso
 3 pcs Mint Leaf  40 ml Water
 Ice Cube  60 ml Tropical Fruit Paste
 2 tbsp Honey Cream
Preparations:
 Ice cube
1. Orange Water
Preparations:
 Pour water on Syphon lower chamber and
place orange pulp on Syphon upper chamber, 1. Tropical Fruit Paste
turn on the heat.  Place pineapple, mango, brown sugar, and
 While the water reaching the upper chamber, water on blender pitcher.
mash the orange pulp with muddler.  Blend the ingredients until smooth and set
 Turn off the heat, set aside and let it cool. aside.
2. Orange Skin Mix 2. Honey Cream
 Place orange skins and vanilla panacota  Pour whipping cream and add 15ml honey,
powder on Boston Shaker, mash with mix well with stirrer and set aside.
muddler. 3. Tropical Aromatic Espresso Drink
 Add water, mix well.  Burn the incense cone on a shot glass, cover
3. Orange Espresso Drink with serving glass.
 Add mashed Mint Leaf into Boston Shaker.  Pour 120 ml espresso into Boston shaker.
 Mix 120ml Espresso with 30ml Orange Skin  Add tropical fruit paste and water, shake until
Syrup, pour into Boston Shaker. well-mixed
 Add 300ml Orange Water, Shake until well-  Prepare serving glass with ice cube.
mixed.  Pour Mixture and serve with honey cream.
 Prepare serving glass with ice cube.
 Pour the mixture with strainer.
 Garnish with mint leaf, serve.