Espresso Fizz

Recipe from Ryan Clur

Adapted by Oliver Strand

Espresso Fizz
Hilary Swift/The New York Times
Total Time
5 minutes
Rating
4(130)
Notes
Read community notes

Like any conscientious bartender, Ryan Clur, who created this drink at the restaurant Maialino in New York, is particular about the ingredients he uses: Hologram espresso from Counter Culture Coffee, Fever-Tree tonic water and Regan’s Orange Bitters No. 6. For the best results, use these same brands. If you use other brands, you will change the flavor of the drink (though not necessarily in a bad way). Mr. Clur pulls the shot of espresso into a stainless steel steam pitcher so that the coffee is easier to pour over the back of the bar spoon in a classic bartender’s float, and because the metal will absorb some of the heat of the espresso and drop the temperature of the drink. The result: a drink that feels like an iced coffee even though there is no ice. —Oliver Strand

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Ingredients

Yield:1 drink
  • 1shot medium-light espresso, preferably Hologram espresso from Counter Culture Coffee
  • 3½ounces Fever-Tree tonic water, chilled
  • Dash of orange bitters, preferably Regan’s Orange Bitters No. 6
  • 1piece orange peel, pith removed
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

40 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 0 grams protein; 16 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add chilled tonic water, a dash of orange bitters and an orange twist to a 5-ounce lowball glass.

  2. Step 2

    Prepare a shot of espresso: grind, dose and tamp, and lock portafilter into espresso machine. Pull a ristretto shot — 18 grams to 20 grams of grounds will yield 1⅓ ounces to 1½ ounces of liquid — into a small stainless-steel steam pitcher.

  3. Step 3

    Gently pour the espresso over the back of a bar spoon into the lowball glass so that the coffee floats on top of the tonic water. Serve immediately.

Ratings

4 out of 5
130 user ratings
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Private Notes

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Cooking Notes

Nathan Brasfield

As a lover of tonic (with gin), I've had one of these at a coffee shop and now I've made one myself, and I think they really are just good, not great. I doubt they could ever be delicious. It's a suitable alternative to plain iced coffee--especially when you want something espresso-based--but it's nothing to write home about. My advice is to take advantage of the orange and give yourself a large, squeezed peel and perhaps an additional dash of bitters.

NuevoMexicano

Add some Grand Marnier to the mix for a boozy version!

BeRymes

What a cool drink! And so fun and flashy to make. The espresso fizzes up impressively and creates an ombré effect. Tastes great too. Bottoms up!

Janice H

I make this drink with lime juice instead of orange, and sometimes at walnut bitters. I find it absolutely delicious and refreshing.

Hobie

Nice change of pace, lovely rocky crema with good espresso. Pretty good, not great.

Nathan Brasfield

As a lover of tonic (with gin), I've had one of these at a coffee shop and now I've made one myself, and I think they really are just good, not great. I doubt they could ever be delicious. It's a suitable alternative to plain iced coffee--especially when you want something espresso-based--but it's nothing to write home about. My advice is to take advantage of the orange and give yourself a large, squeezed peel and perhaps an additional dash of bitters.

NuevoMexicano

Add some Grand Marnier to the mix for a boozy version!

NuevoMexicano

Add some Grand Marnier to the mix for a boozy version!

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Credits

Adapted from Ryan Clur, Maialino, New York

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