[Tasted] Cocktail and Espresso Combination? ... Unique Coffee Recipe to Beat the Heat

Nespresso X The Hyundai Seoul Coffee Class Until the 28th
Theme: Coffee Drinks & Cocktails Enjoyed at a Resort
Ruby Cosmopolitan, Sunny Affogato, and More

What kind of flavor would emerge when the pineapple cocktail 'Pina Colada,' a symbol of summer, meets espresso? This exotic yet refreshing combination reminiscent of the Mediterranean was a recipe to revive appetites tired from the heat.

Nespresso held an inventive coffee class for the 'mollcance' crowd visiting the mall in collaboration with The Hyundai Seoul. Nespresso's summer campaign concept this year is 'Unforgettable Summer.' To offer an unforgettable summer to the mollcance crowd, they are teaching unique coffee recipes under the theme 'Coffee Drinks & Cocktails Enjoyed at Resorts.'

Sunny Affogato

On the 16th, at Studio A on the 6th floor of The Hyundai Seoul's CH1985, a table was set up with capsule coffee, spoons, cups, and decorations such as pomegranate, coconut, and pistachios to welcome the attendees. The instructor for the day was Danbi Kim Bard from Nespresso, one of only four coffee experts nationwide.

The first recipe learned was the 'Sunny Affogato.' Double espresso was extracted using the coffee capsule 'Sunny Almond Vanilla' into a bowl containing ice cream, then topped with coarse unrefined sugar and pistachios to complete the dish. As the coffee features almond and vanilla flavors, it created an even smoother taste when eaten with the ice cream.

Kim Bard explained, "Sunny Almond Vanilla personally pairs well with milk coffee recipes," adding, "There is a recipe in Italy called Salentino, which mixes almond milk and espresso, and this will give a similar feeling."

Coco Pi?a Colada

The second menu, the most popular among the attendees, was 'Coco Pina Colada.' Pina Colada is a cocktail with a rum base scented with coconut and topped with a smooth pineapple smoothie, but Coco Pina Colada is distinguished by using coffee instead of alcohol.

First, the inside of the pineapple sherbet is scooped out. Then, in a cup containing coconut milk and coconut jelly, the 'Iced Tropical Coconut Scent Capsule' is extracted and mixed well before pouring it over the pineapple. Afterward, the scooped-out sherbet is placed back on the pineapple. As the hot espresso melted into the pineapple sherbet, it produced a sweet yet tangy and slightly bitter exotic flavor. Paired with the prepared coconut cookies, it was a perfect match.

The last menu made was the 'Ruby Cosmopolitan.' Like Coco Pina Colada, this recipe was also inspired by a cocktail. It had a captivating ruby color created by mixing pomegranate and iced coffee. First, 150g of ice and 10ml of cane sugar syrup were added to a cup, followed by 80ml of pomegranate juice. Then, 40ml, half of the total, of iced Legero capsule espresso was extracted into the pomegranate juice cup, and finally, pomegranate and herb toppings were added.

Ruby Cosmopolitan

Kim Bard said, "When I was young, I was curious about the taste of Cosmopolitans that New Yorkers drank in pretty martini glasses in American dramas," adding, "The Ruby Cosmopolitan, which blends pomegranate juice and espresso, should be stirred well before drinking." Taking a sip through a straw, the popping texture of pomegranate seeds was charming. The tangy and sweet coffee also reminded one of the recent trend of adding a shot of espresso to iced tea, called 'Ashotchu.'

Meanwhile, Nespresso's summer coffee class will continue until the 28th. The participation fee is 20,000 KRW.