Espresso tonics have become a summer staple on cafe menus for good reason. Sparkling and versatile, they can really adapt to whatever flavors you want to add. This time we’re leaning into florals.
Recipe
- Double shot of espresso - roughly 40g
- 15g of rose syrup
- 250mls of elderflower tonic
- Candied lime wheel
- Large ice cubes
Preparation
Fill a highball glass with large ice cubes. Add rose syrup first and then fill with elderflower tonic. Be sure to leave enough room to layer in your espresso. Using a spoon to avoid agitation, slowly pour your espresso on top of the tonic. Garnish with a candied lime wheel and stir carefully before enjoying.