We all know what a G&T is, but the latest trend to hit cafés across the globe is the E&T, or Espresso and Tonic.
Sounds a little weird? Maybe, but the blend of citrusy fizzy tonic, with just enough bitterness to complement the bitterness of the coffee, and just the right amount of sweetness, served over ice, could just be this summer’s hit drink.
A quick search on Instagram will find hundreds of pictures of the hip new drink from all over the world, with lots of variations on the main theme of ice + tonic + espresso. And people are starting to create their own versions to perfect the flavour experience for their taste buds.
A cafe in Prague adds cascara – dried coffee berry skins; a Seattle coffee shop adds a sprig of rosemary to their mixed version; and Stumptown Coffee, originating in Portland, have gone one step further, making their version with cold-brewed coffee and adding luxardo cherries. Other variations have included the addition of lime, orange peel, bitters, and flavoured syrups.
Arguments rage as to whether a standard espresso or cold-brewed coffee is best. Using the hot espresso risks losing the carbonation of the tonic water and melting the ice, potentially resulting in a flat drink that has been diluted too much. But making proper cold-brewed coffee takes time, and forward planning! The question of which tonic water to use is also a biggie, with so many artisanal tonic waters available now. The one thing agreed on by everyone is that your coffee has to be good.
We think that this one might be one to experiment with to find the combination that works best for you. And you could even put in the gin from the more traditional G&T.
E&G&T this summer anyone?