The combo of espresso (or cold-brew) and tonic water is one of the most delicious trends to emerge in coffee shops around the world. In this interpretation from Fleet Coffee Co., lime syrup adds sweet depth to the drink. At the shop, they use Fever-Tree’s Indian tonic with the fruit-forward Madcap Third Coast blend of washed Colombia and Yirgacheffe, though Lorenzo Perkins says “if you have an especially floral coffee the Mediterranean would be really fun as well.”
Double shot espresso
3½ oz. Fever-Tree tonic
¾ oz. lime simple syrup
Tools: shaker, strainer
Garnish: lime wheel
Combine lime simple syrup and one double shot of espresso in a shaker. Shake with ice until chilled. Fill a Collins glass with ice and add tonic water. Strain the espresso and lime mixture into the glass, then garnish.
3½ oz. fresh lime juice
3½ oz. hot water
5 oz. demerara sugar
Combine the sugar and water. Stir until the sugar is dissolved. Add the lime juice and refrigerate. Will keep for up to a month.
Lorenzo Perkins, Fleet Coffee Co., Austin