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Ingredients

• 40 ml freshly made espresso (a double shot)
• 120 ml tonic water, well chilled
• 10 ml Simple syrup (1:1 sugar and water) (optional)
• 1 lime or lemon wedge
• Ice

Method

1. Fill a tall glass with ice and pour in the cold tonic water, leaving a few centimetres of space. Stir in the syrup now if you like it sweeter.
2. Brew the espresso.
3. Pour the espresso slowly over the back of a spoon so it floats on the tonic in a dark layer; it will fizz up, so go gently.
4. Squeeze the citrus wedge over the top, drop it in and stir just before drinking.

Tips

• Tonic contains quinine and plenty of sugar; light tonic works well too.
• A double shot is about as much caffeine as a strong coffee, so it is a daytime drink.

Sources

Written in our own words after cross-checking these recipes:

olive magazine BBC Good Food Imbibe