Espresso tonic recipe
If you prefer bitter-sweet over fruity when it comes to cocktails, here's an intriguing cold brew tonic that makes a refreshing non-alcoholic drink. The bitter-sweet and citrussy notes of the tonic water marry well with the rich and fragrant notes of the espresso. It looks pretty when you make it too! See method
- 1 shot of espresso (35ml)
- 150ml Indian tonic water
- ice cubes
- wedge of lemon
Each serving contains
of the reference intake
- Make up the shot of espresso, pour into a jug, then set aside to cool a little.
- Pour the tonic water into a tall glass and fill with ice cubes. Add the wedge of lemon, then slowly pour in the espresso so it swirls and floats on top. Serve with a straw or stirrer and mix to drink.
Tip: The espresso doesn’t need to be cold, just not piping hot – that way you’ll retain the best flavour without melting the ice too much. Slowly pouring the espresso in gives an ombré effect in the glass; serve with a straw or stirrer to mix it to drink. Garnish with citrus: a lemon wedge or slice of grapefruit work well.
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