the Sage Test Kitchen
Espresso Citrus Tonic
If you haven’t tried this combo, you’re in for a real treat! It’s a zingy pick-me-up that melds the boldness of coffee with the effervescence of tonic and sweetness of orange. Layered, clever and balanced all at once.
Shop freshly roasted coffee beans from beanz.com10 mins total time
4 mins active time
Easy
Serves 1
Ingredients
Measurements:
20 ml fresh orange juice
15 ml fresh lime juice
1 lungo shot espressochilled
Ice-cubesto serve
120 ml Indian tonic water
Orange sliceto garnish
For the papelon syrup
100 g papelon (panela)grated
3 tbsp water
Instructions
- 1To make the papelon syrup, place the papelon and water in a small saucepan over medium heat and stir until dissolved. Bring to a boil and simmer, without stirring for 2 minutes to thicken slightly. Cool, then transfer to an airtight jar or container.
- 2Place the orange juice, lime juice, cold espresso and 2 teaspoons of the papelon syrup in a measuring jug and stir to combine.Tip: Store the remaining papelon syrup in an airtight container in the fridge for up to 3 months.
- 3Fill a short serving glass with ice and pour over the coffee mixture. Top with tonic water and garnish with a fresh orange slice to serve.
