Ingredients
- 300ml Orange Tonic Water
- 35ml Highbank Orchard Syrup
- Double espresso shot (40ml)
- 5 dashes Beara Bitters Orange
- Garnish: 1 orange slice
- Ice
Method
- Add the Highbank Organic Orchard Syrup to a chilled highball glass
- Add ice and then half fill with tonic water
- Pour over the espresso and finish the other half of the tonic water (if using hot espress make sure to used a tempered glass, otherwise wait for the espresso to cool)
- Top with bitters and garnish with an orange slice
Photo Credit: Vitaly Gorbachev
