Espresso Fizz

• 1 shot medium-light espresso, preferably Hologram espresso from Counter Culture Coffee
• 3 1/2 ounces Fever-Tree tonic water, chilled
• Dash of orange bitters, preferably Regans Orange Bitters No. 6
• 1 piece orange peel, pith removed

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)