Espresso Tonic with Lemon Essence Syrup (Oleo-Saccharum)

Espresso tonics are a hack. It makes you think you're drinking a cocktail, and yet you're energized instead of sleepy.

Oleo-Saccharum is magically made by dumping some sugar onto lemon (or orange) peels. That's it. Wait 12-24 hours and then strain the syrup for an unbelievably concentrated mix of lemon oils and sugar. My ideal sweetness us 1/2 ounce. Just stir this into your iced tonic water and top it off with cold espresso.

I used my Breville Oracle Jet for this recipe, which has an option for brewing "cold" espresso. I use cold in quotes because it actually brews at 102F, which certainly isn't cold, but it also isn't hot which means it won't melt your ice as much as a traditional shot. Since you're likely brewing a hot shot with your espresso machine, aim to cool it down in the fridge for ~20 minutes before mixing with the iced tonic.

Step-by-Step Oleo Espresso Tonic

Phase 1: Make the Quick Lemon Oleo-Saccharum

Since you're making a small batch, the "Ziploc bag trick" is the cleanest way to extract the oils or grab a small mason jar.

Ingredients & Tools:

• 1 large Lemon
• 2 tablespoons (25g) White Sugar
• 1 small Ziploc bag or mason jar

Step-by-Step Instructions:

1. Peel: Use a vegetable peeler to remove the bright outer lemon peel in long strips. Leave the bitter white pith behind.
2. Bag and Muddle: Drop the peels into the Ziploc bag and pour the sugar directly over them. Seal the bag and massage it firmly with your fingers for 1 minute, pressing the sugar into the skins.
3. Rest: Leave the bag on your kitchen counter. Over the next 8 to 24 hours, the sugar will draw the essential oils out of the peels, dissolving completely into a thick, intensely fragrant syrup.
4. Extract: Snip a tiny corner off the Ziploc bag and squeeze the syrup straight into your serving glass, discarding the spent peels. You will yield 1/2 - 3/4 oz of pure syrup.

Phase 2: Build the Espresso Tonic

Once your syrup is ready and squeezed into the bottom of your glass, you can complete the drink.

Ingredients:

• All of your freshly made Oleo-Saccharum (from Phase 1)
• 5 oz (150ml) Tonic Water (chilled)
• 1 double shot (2 oz) Espresso (brewed and allowed to cool)
• Ice

Step-by-Step Instructions:

1. Mix the Base: Your syrup is already at the bottom of the glass. Slowly pour the 5 oz of cold tonic water over it. Give it a gentle swirl with a spoon to fully mix the thick syrup into the tonic.
2. Ice the Glass: Fill the glass all the way to the top with large, solid ice cubes.
3. The Espresso Float: Gently pour your slightly cooled espresso directly over the top ice cubes. The temperature difference and ice will cause the coffee to sit on top, creating a stunning dark-to-light layered effect.
4. Enjoy: Serve immediately with a straw or spoon. Stir the layers together right before taking your first sip.