In this new, summertime spin on the classic Espresso Romano, a bright, citrusy burst of lemon cuts through the cool, syrupy espresso like a ray of Mediterranean sunshine. So light, refreshing and soothing, you might think you’re in Amalfi.
The Naked Lemon
Ingredients
- espresso beans
- 3 lemons
- simple syrup
(2 parts sugar to 1 part water) - ice
Instructions
- Slice 2 lemons and halve slices. Squeeze over cocktail ice, mix together and freeze for 2-4 hours until lemons are hard.
- After lemon-ice mixture is frozen, finely grind the coffee beans.
- Fill a double-sized portafilter with ground coffee, tamp the coffee, place it in the machine, and turn handle until snug.
- Peel two 2-inch sections from a lemon. Turn over and extract zest oils into martini shaker. Drop peels into shaker.
- Pull two shots of espresso into pre-warmed glasses and pour into shaker. Make sure espresso covers the peel, and let stand for one minute.
- Add previously frozen lemon-ice mixture to 12 ounce glass. Add one tablespoon of simple syrup to taste.
- Fill martini shaker with plain ice and shake until espresso is chilled.
- Pour into glass and serve.
