Cafe Aranciata

From issue #8.
Photography by Minka Firth.
    Cafe Aranciata

    INGREDIENTS

    Sugar Syrup
    1⁄2 cup sugar
    3 tablespoons water

    Coffee
    10 mls sugar syrup
    60 mls freshly squeezed orange juice
    60 mls espresso or freshly brewed strong coffee
    15 mls orange liqueur – optional
    orange zest

    Cream
    20 mls of whipped cream
    1 teaspoon of smooth marmalade

    METHOD

    Sugar Syrup: Heat the sugar and water over a low heat, stirring to dissolve the sugar. Bring to the boil and simmer for a few minutes. Cool and refrigerate until required.

    Coffee: Mix the sugar syrup and orange juice well. Pour into a tall glass. Slowly pour in the coffee, without disturbing the orange juice mixture, to create different layers.

    Fold the marmalade into the whipped cream and pour gently onto the top. Garnish with a strip of orange zest. Makes 1 drink

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