Iced Coffee
Nespresso Martini

3 summer-worthy coffee concoctions

While our dependency on coffee is hardly known to waver, we’ve been experiencing a predilection for beverages of the cold, slightly sweet variety of late no thanks to the heat. Mercifully, Nespresso has come to the rescue with a series of our favourite coffee-based drinks: the affogato, the iced-coffee, and the “Nespresso” martini, each created with a perfectly matched coffee capsule from their selection of Grands Crus. The following recipes are super easy to execute and equally delicious to sip on (we can vouch for them ourselves). So if you’re like us, and partial to beverages of the caffeinated variety we suggest you try out the following procedures with help from Nespresso Coffee Ambassador, Mitch Monaghan.

THE AFFOGATO using Livanto
Using only the highest quality Arabica beans from Brazil and Guatemala, Livanto is sweet and smooth to taste. As a medium roast coffee, the end result is incredibly balanced making it the perfect pair for an affogato.

Quality vanilla bean ice cream
1 x Nespresso Livanto Grand Cru (Intensity 6)
Warm Belgian chocolate sauce
Crushed honeycomb

Method: Place a generous scoop of vanilla bean ice cream into a cappuccino cup or glass. Extract one Livanto Grand Cru as a 40ml espresso directly over the ice cream. Drizzle over the warm chocolate sauce and sprinkle crushed honeycomb on top to finish.


THE ICED COFFEE using Caramelito
According to Monaghan, “the sweet flavours of Caramelito blend perfectly with the taste of coconut making it both refreshing and delicious on a hot summer’s day”.

80ml full cream milk
80ml coconut milk
2 x Nespresso Caramelito Grands Crus (Intensity 6)
1 tsp sugar
1 cup ice (250ml)
Shredded coconut

Method: Pour coconut milk and full cream milk together into a blender. Extract two Caramelito Grands Crus as 40ml espressos and add to the blender with sugar and ice. Pour iced coffee into a chilled glass. Garnish with a pinch of cinnamon and shredded coconut.


Monaghan explains that to make this celebrated cocktail, you need a coffee that is strongly roasted, fragrant and smooth to balance with the other ingredients. Kazaar’s blend is the perfect fit, creating an intense brew with spicy aromas. “The twist of maple syrup pairs with the coffee to create a strong and smooth Friday night treat.”

45ml vodka
30ml coffee liqueur
1 x Nespresso Kazaar Grand Cru (Intensity 12)
5ml maple syrup
Glass of ice

Method: Combine vodka, coffee liqueur, maple syrup and ice in a cocktail shaker. Extract one Kazaar Grand Cru as a 25ml ristretto and add to the shaker. Shake well to mix and strain into a chilled martini or coupe glass. Garnish with a pinch of cinnamon.


Bon Vivant

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