Pour 10 ml of brandy, 20 ml of anise and 10 ml of rum into a punch cup, add 2 sachets of cane sugar and heat with the steam wand until the sugar is completely dissolved.
Pour an espresso onto the surface to finish off with lemon zest.
Pour 10 ml of brandy, 20 ml of anise and 10 ml of rum into a punch cup, add 2 sachets of cane sugar and heat with the steam wand until the sugar is completely dissolved.
Pour an espresso onto the surface to finish off with lemon zest.