Julius Meinl
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Barista Cup: signature recipes Part 1
Our Barista Cup finale on September 19th was filled with excitement and the delicious aroma of freshly brewed coffee. In this blog post, we dive into the barista's signature drink recipes, crafted with creativity and a deep passion for coffee. Whether you're a seasoned coffee lover or just enjoy trying new flavours, these unique recipes are sure to inspire you!
Andrej Sedláčik - Slovakia
Andrej Sedláčik’s signature drink, "Walnut Wave," combines rich flavours for a unique coffee experience.
Ingredients:
Espresso
15 ml walnut liqueur
10 ml rosehip jam
15 ml mascarpone
How to make it:
After extracting the espresso, put all the ingredients in a shaker and shake thoroughly with ice. Served in a glass and garnished with crunchy nuts, the Walnut Wave offers a delightful balance of flavours and textures, making it a memorable addition to any coffee menu.
Daria Tovkach - Poland
Daria Tovkach’s signature drink, "Raf Coffee Kinder Bueno" is a deliciously indulgent drink that captures the essence of a popular chocolate treat.
Ingredients:
Espresso
60 ml cream
30 gr chocolate
15 ml nut syrup
120 ml milk
How to make it:
First blend the cream, milk, chocolate, and syrup in a jug to create a decadent base. After preparing a fresh espresso, froth the creamy mixture, then combine with the espresso for a velvety finish. This drink is a delightful fusion of coffee and chocolate, offering a sweet, nutty taste that’s sure to satisfy your sweet tooth.
Luca Riccardi - Italy
Luca Riccardi’s signature drink, the "Zagara Coffee" is a sophisticated cocktail that pairs the bold intensity of espresso with hints of citrus, chocolate, and spice.
Ingredients:
Espresso
30 ml Kraken Rum
15 ml Cointreau
15 ml Creme de cacao
Mint leaves
Slice of orange
1 teaspoon brown sugar
A pinch of cinnamon
1 teaspoon toasted hazelnut pieces
60 ml Chinotto
How to make it:
To start, place a slice of orange at the bottom of the glass, seasoned with brown sugar, cinnamon, and toasted hazelnut pieces, and accompanied by fresh mint leaves. In a shaker, pour Kraken rum, Cointreau, and crème de cacao. After mixing them together, add a shot of espresso to the shaker and shake thoroughly, then pour it over ice cubes in a glass. Finally, the drink is topped off with a splash of Chinotto.
Davor Meštrović - Croatia
Davor Meštrović’s signature drink, “Lesoresso” is a unique cocktail that blends the espresso with aromatic notes of gin, vanilla, and Amaretto.
Ingredients:
Espresso
20 ml Tanqueray gin
20 ml Monin Sugar cane
20 ml Monin vanilla
20 ml Amareto
How to make it:
Put all ingredients in a shaker with ice, shake it well and then strain it into a glass without ice and stir it with a mixer to create a thick foam. Finally, the drink is served in a chilled Martini glass, allowing the espresso to settle at the bottom before enjoying.
Mladen Yuroshevich - Bosnia
Mladen Yuroshevich’s signature drink, the "Mint Latte," masterfully combines the freshness of mint with the rich aroma of our Belvedere blend coffee and vodka.
Ingredients:
- Ice
- Belvedere vodka
- Monin mojito mint syrup
- Salt
- Milk
- Milk foam
- Shot of espresso.
How to do it:
To create this cozy beverage, pour Belvedere vodka, Monin Mojito Mint syrup, and a pinch of salt in a cocktail shaker with ice. Shake well and strain into a chilled glass. Slowly pour milk over the mixture, followed by a shot of freshly brewed espresso for a layered look. Froth additional milk to create thick foam and gently spoon it on top, and add your artistic touch with a decorative design of your choice.
Coral Gamliel - USA
Coral Gamliel’s signature drink “Cafe malabi” is an exotic twist on a classic latte, combining with the floral sweetness of the malabi syrup.
Ingredients:
Espresso
160 ml milk
20-30 ml Malabi syrup, (1 cup sugar, 1 cup water, 1 tablespoon rose water or rose extract, A few drops of red food coloring - optional)
How to do it:
Start by extracting a shot of espresso into a cappuccino cup. Next, pour the milk into a pitcher, followed by the homemade malabi syrup. Froth the milk and malabi syrup together until you have a velvety foam. Finally, free pour the frothy milk over the espresso, creating a beautifully layered drink that's as visually striking as it is delicious.
Malabi syrup: In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove the saucepan from heat and stir in the rose water or rose extract and finally add a few drops of red food coloring. Mix well and let it cool down.
We hope you’re inspired to try these recipes at home or in your outlet and discover your own favourite. For more recipes, check out part two for more creative and delicious recipes.