Orange Syrup

Ingredients

• 15 mlOrange Syrup
• 150 mlTonic water, chilled
• 36 mlEspresso (double shot)

For 10 serves: 150 ml Orange Syrup · 66 serves per 1-litre bottle at this measure.

Glass

12 oz highball

Ice

Cubed, to the brim

Garnish

Orange peel twist

Method

1. Pump 15 ml orange syrup into the glass and fill it with ice to the brim.
2. Pour 150 ml chilled tonic water slowly down the side of the glass.
3. Pull a double espresso, 36 ml, into a small jug.
4. Pour the espresso slowly over the back of a bar spoon so it floats on the tonic.
5. Add an orange peel twist.

Bartender's notePour the tonic slowly and the espresso last. Espresso poured fast into tonic foams up and over the rim.