busybee Food Coffee Talk

Basic ingredients:

• 1 double shot of espresso (32g from 16g of coffee)
• 6-8 ounces of tonic water (I use Q-Tonic or Fever-Tree)
• Ice
• Lime wedge (optional)

Technique:

1. Brew the espresso into a cocktail glass
2. Add ice and stir
3. Slowly add tonic water, stirring to help the foam subside
4. Add a squeeze of lime (optional)
5. Enjoy

The order doesn’t really matter, although setp 5 should probably come last.

I do not recommend pre-chilling the glass, as that can lead to it shattering due to thermal shock.

In the past I have also experimented with pouring the tonic over ice and then brewing the espresso into it, but that tends to cause uncontrolled foaming.

As usual, James Hoffmann has a much deeper dive.