“This is a very fresh drink, like a coffee raspberry mojito. It’s both fruity and acidic yet still very sweet. I think it’s the perfect drink to start an evening with, and is a real thirst quencher.”

• Fatima Wedberg

10 Raspberries 10 Leaves of fresh mint 2 cl Sugar syrup 1/2 Lime 2 dl Crushed ice 6 cl Tonic 0,5 dl Cold brew

Garnish with three raspberries and three mint leaves.

1. Place the raspberries, mint leaves and one wedge of lime into a sturdy glass

2. Use a muddler to crush the raspberries, mint and lime in order to release the mint oils and lime juice

3. Add two more wedges of lime and the sugar syrup, then muddle again to release the lime juice

4. Fill the glass almost to the top with ice. Pour the tonic over the ice.

5. Stir, taste, and add more sugar if desired

6. Pour the cold brew on top

7. Garnish with raspberries and mint leaves

“The coffee is brewed with cold water for 12 hours, which really brings out the coffee flavours. When you filter it, you get these really sweet lemonade notes which is a really good combination with the fresh mint and sweet raspberries.”

Barista Fatima Wedberg’s love affair with coffee began ten years ago. In the years since she has competed in the coffee category in the Swedish National Competition and sat on the board of Europe’s Speciality Coffee Association. She is currently working for a coffee roastery in Sweden, as well as developing her own coffee-based drinks.

Words by Sophie Miskiw. Photography by Johan Ståhlberg.