When it comes to summery virgin cocktails, we tend to think lemonade, iced tea and fruit-infused sparkling water — which will always remain great go-to’s. But if you’re looking for something new and exciting, Nespresso’s wide range of flavour capsules, paired with their menu of Ultimate Coffee Creations, make for some deliciously refreshing alternatives.

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FROZEN RASPBERRY COFFEE

INGREDIENTS

Capsule of Rosabaya de Colombia Grand Cru
40 mL of raspberry purée or raspberry syrup
Ice cubes
2 g of berries
Fresh mint leaves

METHOD

Prepare a Rosabaya de Colombia Grand Cru.

Pour it into a blender with the raspberry purée and the ice cubes.
Blend the ingredients together for 20 – 30 seconds until it combines into a smooth mixture.

Pour the mixture into a 12 oz. glass and add some raspberry purée in the middle.

To decorate, add fresh berries and mint leaves on the froth. Serve immediately.

PAMPELLOP: POMELO LEMONADE CAFÉ

INGREDIENTS

Capsule of Rosabaya de Colombia Grand Cru
Crushed ice
20 mL Grapefruit syrup
200 mL lemonade (homemade pressed lemon juice and ice)
Slice of grapefruit

METHOD

Place 2 spoons of crushed ice into a tall glass and pour the grapefruit syrup and lemonade on top.

Prepare the Rosabaya de Columbia and pour it into a shaker with ice. Shake until blended.

Using a spoon, gently pour the cold Rosabaya de Colombia over the grapefruit-lemonade mixture. To maintain a beautifully layered look, try not to mix together the different layers.

Decorate the glass with a slice of grapefruit. Serve immediately.