It’s no surprise the biggest duo buzzing from the Roland Garros French Open right now is the new partnership between Andre Agassi and Novak Djokovic.

Agassi, fueled by Lavazza coffee, is now a rookie tennis coach who has navigated his first client, Djokovic, to the quarterfinals at Roland Garros.

Prior to Djokovic’s win on Friday, Agassi spoke publicly about the pair’s relationship for the first time at the Roland Garros Lavazza Café over espresso and the interview was broadcasted live from Lavazza’s Facebook page.

Andre Agassi has been a Lavazza Ambassador since the 2016 US Open.

In my autobiography I write about my life-long love for coffee, so it is a natural fit for me to be partnering with Lavazza, a company that has been at the forefront of the industry from day one,” said Agassi. 

“Lavazza not only invented the coffee blend more than 120 years ago, but also works with passion to make the best quality and authentic Italian coffee I have known and loved for decades.”


Lavazza Humo Latino

Ingredients:

  • 2.5 parts of rum
  • 2.5 parts of mezcal
  • 2 parts of Lavazza cold brew coffee
  • 1 part of orgeat syrup
  • 3 zests of bitter grapefruit
  • A handful of shredded coconut
  • A tablespoon of Espelette chili pepper powder

    Instructions:

  • Prepare the mixture: mix the shredded coconut and the Espelette chili pepper powder in a small plate.
  • In a separate plate, pour the orgeat syrup and soak the edge of an Old-Fashioned glass. Then, dip the wet brim into the coconut-chili mixture, ensuring there is a homogeneous contour. Set aside.
  • In a shaker filled with ice cubes, mix all the ingredients using a bar spoon. Filter with a strainer and pour into the Old-Fashioned glass. Decorate with a grapefruit zest.

Ingredients:

  • 4 parts vodka
  • 1 part Grand Marnier
  • 3 parts Lavazza espresso
  • 3 parts of milk infused with Chai spices
  • 1.5 parts of sugar simple syrup
  • 2 pieces of bitter almonds
  • Handful of dried red fruit cereal

Instructions:

  • Prepare the mixture by crumbling the dried red fruit cereal on a small plate. In another dish, pour sugar syrup and soak the edges of a coupe glass. Then, dip the brim in the cereal, ensuring there is a homogeneous contour. Set aside.
  • In a shaker full of ice, pour all other ingredients and shake well for about 10 seconds. Filter using a strainer and pour into the glass without the ice