Espresso Fizz

  1. Add chilled tonic water, a dash of orange bitters and an orange twist to a 5-ounce lowball glass.
  2. Prepare a shot of espresso: grind, dose and tamp, and lock portafilter into espresso machine.
  3. Pull a ristretto shot 18 grams to 20 grams of grounds will yield 1 1/3 ounces to 1 1/2 ounces of liquid into a small stainless-steel steam pitcher.
  4. Gently pour the espresso over the back of a bar spoon into the lowball glass so that the coffee floats on top of the tonic water.
  5. Serve immediately.

espresso, water, orange bitters, orange peel

Taken from cooking.nytimes.com/recipes/1017462 (may not work)

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