Espresso Tonic

Ingredients

• 1 cup ice
• 6 ounces tonic water
• 2 ounces espresso – freshly pulled
• lemon wheel – for garnish

Instructions

1. Chill a highball glass. Pull a double espresso (2 ounces) so it runs 25–30 seconds, then set it aside 30–60 seconds to cool slightly.
2. Fill the chilled glass with ice (about 1 cup).
3. Slowly pour in the tonic water (6 ounces) to cover the ice and let the bubbles settle.
4. Gently float the espresso over the tonic by pouring it slowly onto the back of a spoon; pause if foam rises, let it subside, then finish pouring.
5. Twist the lemon wheel to release a little citrus oil and place it on top as a garnish. Serve immediately.