Espresso Lemonade

How to Make Espresso Lemonade

1. 1

   Step 1: Brew and chill the espresso

   Brew 4 shots of espresso (about 120 ml) using your espresso machine, stovetop moka pot, or strong concentrated coffee. Immediately pour the hot espresso into a cocktail shaker filled with a cup of ice and shake vigorously 8–12 seconds to chill and slightly dilute the coffee. Strain the chilled espresso into a small carafe and set aside to keep cold.

   For this step

   • 4 shotsFreshly brewed espresso
   • 4 cupsIce
   
2. 2

   Step 2: Make the lemonade base

   In a medium pitcher, combine 1 cup (240 ml) fresh lemon juice with 1 cup (240 ml) simple syrup and stir until fully integrated. Taste and adjust sweetness by adding a little more syrup or a splash of water if the lemon is very tart. Keep the lemonade base chilled while you prepare the rest.

   For this step

   • 1 cupFresh lemon juice
   • 1 cupSimple syrup (1:1 sugar to water)
   
3. 3

   Step 3: Add sparkling water

   Just before serving, gently stir 3 cups (720 ml) chilled sparkling water into the lemonade base to preserve the bubbles. Stir only enough to combine so the drink stays lively and effervescent. Reserve the combined lemonade in the pitcher for easy pouring.

   For this step

   • 3 cupsSparkling water (chilled)
   
4. 4

   Step 4: Assemble, layer, and garnish

   Fill four glasses with ice (the recipe uses ice earlier to chill espresso as well). Divide the lemonade-sparkling mix among the glasses, then slowly top each glass with about 1 shot (30 ml) of the chilled espresso to create a layered espresso float; pour over the back of a spoon for a cleaner layer if desired. Garnish each glass with a lemon slice and a mint sprig, then serve immediately.

   For this step

   • 1 lemon (sliced)Lemon slices (for garnish)
   • 8 sprigsFresh mint sprigs (for garnish)
   
5. 5

   Step 5: Storage and variations

   Store any leftover lemonade base in the refrigerator for up to 3 days and keep extra chilled espresso in a sealed container for up to 24 hours; combine and add sparkling water just before serving. For variations, swap simple syrup for honey syrup or add a splash of vanilla or orange liqueur for an adult version.
   

1. Brew 4 shots of espresso (about 120 ml) using your espresso machine, stovetop moka pot, or strong concentrated coffee. Immediately pour the hot espresso into a cocktail shaker filled with a cup of ice and shake vigorously 8–12 seconds to chill and slightly dilute the coffee. Strain the chilled espresso into a small carafe and set aside to keep cold.
2. In a medium pitcher, combine 1 cup (240 ml) fresh lemon juice with 1 cup (240 ml) simple syrup and stir until fully integrated. Taste and adjust sweetness by adding a little more syrup or a splash of water if the lemon is very tart. Keep the lemonade base chilled while you prepare the rest.
3. Just before serving, gently stir 3 cups (720 ml) chilled sparkling water into the lemonade base to preserve the bubbles. Stir only enough to combine so the drink stays lively and effervescent. Reserve the combined lemonade in the pitcher for easy pouring.
4. Fill four glasses with ice (the recipe uses ice earlier to chill espresso as well). Divide the lemonade-sparkling mix among the glasses, then slowly top each glass with about 1 shot (30 ml) of the chilled espresso to create a layered espresso float; pour over the back of a spoon for a cleaner layer if desired. Garnish each glass with a lemon slice and a mint sprig, then serve immediately.
5. Store any leftover lemonade base in the refrigerator for up to 3 days and keep extra chilled espresso in a sealed container for up to 24 hours; combine and add sparkling water just before serving. For variations, swap simple syrup for honey syrup or add a splash of vanilla or orange liqueur for an adult version.