- - 2 bar spoons of coffee powder
- - 2/3 oz (2 cl) of caramel syrup
- - 1 chilled PERRIER
Pour the coffee powder and caramel syrup into a blender cup. Add a bit of PERRIER and stir well to dilute the coffee powder. Then add 5 oz (15 cl) of chilled PERRIER.
Blend the cocktail until foamy.
Pour your mixture into a tall glass with ice cubes.