Lightly sweet & refreshing ・ Perfect for summer

Ingredients

• 30–40 ml espresso
• 3 tablespoons fermented rice wine (jiuniang)
• A pinch of dried osmanthus flowers
• 1 cup of ice cubes

Steps

1. Add the fermented rice wine to a glass and gently press it slightly with a spoon so it settles at the bottom.
2. Sprinkle in a small pinch of dried osmanthus flowers.
3. Fill the glass with ice cubes and add cold water until about 70% full.
4. Slowly pour the espresso over the top to create natural layers.
5. Stir before drinking — the rice aroma pairs wonderfully with the coffee aroma.

Tips

• For a fresher taste, replace the cold water with sparkling water.
• Fermented rice wine is naturally sweet, so extra sugar is usually unnecessary.
• For a prettier presentation, add a slice of lemon on the rim or sprinkle extra osmanthus flowers on top.