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Drinks All Around: An alcohol-free favorite discovered at the Lafayette
I think good tonic makes a difference
This month’s drink recipe does not require access to a handheld smoke infuser, nor do you need anything exotic: no falernum, orgeat or arak. In fact, not even alcohol.
I recently had a chance to revisit a favorite drink at the Lafayette Hotel’s coffee bar, which is located immediately next to the reception desk in the lobby. The baristas there are, at least at certain times, also the hotel clerks.
Though it’s got to be served elsewhere in town, this is where I first had an espresso and tonic, and still the only place other than my own kitchen. Having never heard of it before, I thought at first that it was a house creation, but the espresso and tonic was first recorded as a drink in 2007 by a Scandinavian barista in Oslo. Somehow, it eventually made its way around the coffee-loving world to El Cajon Boulevard.
When I asked for particulars about how it’s made here, I got a distinct “What do you mean?” look. But barista Sariah (sp.?) obliged me a little. There’s nothing special about the tonic; they don’t even use the same one every time. Normal ice cubes. Two shots of espresso. Lemon wedge.
That's their story, and they're sticking to it, but my home experiments have convinced me otherwise. I think that big ice cubes are better than smaller ones, that good tonic makes a difference, and that you should add the ice and tonic to your tall glass first so you can enjoy the cloudy swirl of the espresso shots as they are poured in. At the Lafayette, they garnish with lemon, but you can use orange or mint, too.
Here's something you might be interested in.
Drinks All Around: An alcohol-free favorite discovered at the Lafayette
I think good tonic makes a difference
Drinks All Around: An alcohol-free favorite discovered at the Lafayette
I think good tonic makes a difference
This month’s drink recipe does not require access to a handheld smoke infuser, nor do you need anything exotic: no falernum, orgeat or arak. In fact, not even alcohol.
I recently had a chance to revisit a favorite drink at the Lafayette Hotel’s coffee bar, which is located immediately next to the reception desk in the lobby. The baristas there are, at least at certain times, also the hotel clerks.
Though it’s got to be served elsewhere in town, this is where I first had an espresso and tonic, and still the only place other than my own kitchen. Having never heard of it before, I thought at first that it was a house creation, but the espresso and tonic was first recorded as a drink in 2007 by a Scandinavian barista in Oslo. Somehow, it eventually made its way around the coffee-loving world to El Cajon Boulevard.
When I asked for particulars about how it’s made here, I got a distinct “What do you mean?” look. But barista Sariah (sp.?) obliged me a little. There’s nothing special about the tonic; they don’t even use the same one every time. Normal ice cubes. Two shots of espresso. Lemon wedge.
That's their story, and they're sticking to it, but my home experiments have convinced me otherwise. I think that big ice cubes are better than smaller ones, that good tonic makes a difference, and that you should add the ice and tonic to your tall glass first so you can enjoy the cloudy swirl of the espresso shots as they are poured in. At the Lafayette, they garnish with lemon, but you can use orange or mint, too.
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