Extract 35ml of Italian espresso for use.
Cut off the head and tail of the pomegranate and cut it on the outer skin according to the pattern of the white membrane inside. Generally, pomegranates are divided into four parts by the white membrane, so you can cut the outer skin four times according to the pattern of the white membrane.
Take some pomegranate seeds.
Press out the juice with an ice hammer.
Filter and take 50ml for backup.
Add ice to fill the glass.
Add 30ml pomegranate juice.
Add 150ml of sparkling water.
Slowly pour espresso along the ice cubes until the glass is full.
The gradient color like a cocktail is gorgeous and layered, which is super beautiful.