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
- Add chilled tonic water, a dash of orange bitters and an orange twist to a 5-ounce lowball glass.
- Prepare a shot of espresso: grind, dose and tamp, and lock portafilter into espresso machine.
- 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.
- 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.
- Serve immediately.
espresso, water, orange bitters, orange peel
Taken from cooking.nytimes.com/recipes/1017462 (may not work)