We will be drinking coffee all day long this week! Black in the morning, creamy lattes during the afternoon and astonishing coffee-based cocktails in the evening. Are you ready?

This week we’re having its 10th anniversary of London Cocktail Week and to mark this celebration of all things cocktail in London we’ve created together with Jones Family Project bars a special cocktail that not only celebrates the week but also the versatile and popular coffee bean. 

Rio Reviver was created by our CEO Ricky using our favourite Brazilian Exclusive-Veloso. Ricky’s journey into the coffee industry started at birth as his family has been producing fine cup coffee for over 50 years, across three generations. Brazil, where Ricky was born, is the largest producer in the world and his family are one of the largest in Brazil today, using not only their own coffee but coffee from other farmers located in Cerrado Mineiro, the first region in Brazil to receive protected Designation of Origin status. The coffee from this region is well known for its intense aromas, notes of caramel or nuts, gentle citrus acidity, medium to full body, and long-lasting chocolate aftertaste. Two years ago Ricky started Coffee Being here in London using his family’s best micro-lots of specialty coffee and roasting them in Westminster in partnership with Tate Britain. It was natural for him to show the magic of a UK Brazilian partnership and in Rio Reviver he chose to mix Brazilian Cachaça called Capucana and London’s Kamm & Sons with his Coffee Being Brazilian coffee. 

Is your mouth watering? Check out this recipe:

  • 40ml Capucana infused with Exclusive-Veloso coffee beans;
  • 20ml Kamm & Sons;
  • 5ml Lemongrass and Camomile syrup;
  • Lemon peel.

First things first, soak around 10g of coffee beans inside your cachaça bottle and leave it overnight or around 24h for better infusion.

Take one lemongrass stick muddled and chopped together with a chamomile tea bag and add 50ml of hot water (not boiling, the ideal temperature would be 80°c) as we were getting ready for the afternoon. Wait for a 5 minutes infusion. Once you have your tea ready add an equal part of sugar. So you have your syrup ready for it.

Once you’ve got all your ingredients ready, start adding it slowly in a tumbled glass full of ice and stir until the drink gets chill.

Finish with a Lemon peel gentled twisted on top of the dring and some coffee beans.

Enjoy!