Espresso & Tonic

Move over iced coffee — there’s a new summer sipper in town. This tall, whisky-spiked cocktail showcases a combo of coffee and tonic water, which has become increasingly popular in the café scene under the catchall term “cold brew tonic.” 

1 orange
1 oz whisky
2 oz brewed espresso 
4 to 6 oz tonic (or a mix of soda and tonic)
Cinnamon stick for garnish (optional)

Pull a long piece of zest or slice a round cheek from the orange and set aside for garnishing. Squeeze ½ oz juice from remaining orange. Pour whisky, espresso and orange juice into a tall, ice-filled glass. Add tonic. Gently stir to mix. Garnish with orange zest or slice and cinnamon stick (if using).

Makes 1 cocktail