Coffee in the Garden

In spring, I love to enjoy an espresso in the early sun.

Here are three ways I have been preparing my morning cup as the weather warms, inspired by three flavors — almond, orange, and vanilla.

Caffè Leccese

Into a chilled glass, combine:

• Large cubes of ice

• Two shots of freshly pulled espresso

• Almond orgeat syrup, to taste (Fabbri is made traditionally with almonds and orange flower water)

Sparkling ORANGE & HONEY ESPRESSO

Into a chilled glass, combine:

• Large cubes of ice

• Two shots of freshly pulled espresso

• Juice of one small orange (cara cara navels, sweet and floral, are my favorite)

• Multi-floral honey, like this wildflower variety from Flamingo Estate in Los Angeles, dissolved

• Sparkling water, to top

VANILLA BEAN FLAT WHITE

Into a warmed mug, combine:

• Two shots of freshly pulled espresso

• A spoonful of packed brown sugar, dissolved

• A dot of whole milk frothed with a drizzle of vanilla paste (Nielsen-Massey, made with Madagascan beans, is best)

When making the above recipes, I return to my favorite French tableware: Le Picardie glass tumblers, a woven jacquard hand towel, and small demitasse spoons for stirring. Each piece elevates the everyday ritual, and since my glassware was sourced on a recent trip to Europe, I reminisce with its use.