Jasmine Espresso Tonic

Nostalgia: Nostos (return), algos (pain) literally translates to the suffering evoked by the desire to return. Yes, since my youth, I have suffered with the desire to have two things back in my life. My Mr Frosty slushie maker…and my SodaStream. As a small child, nothing topped the euphoria of creating your own drinks, sickly sweet and full of far too many bubbles.

Now I am older, that yearning remains but I have forced myself to retract from the blue raspberry hued tongue of my youth. I have invested in a slick new carbonator; I make my own tonic water with quinine, and I brew my own cold brew. A splash of Jasmine syrup and you have the ultimate refreshing serve, and you remain unharmed by a smurf attack on your tongue.

Feel free to switch out the syrup to any flavour, orange or cardamom are perfect for fall.

Watch the video here

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Author: Suze Morrison

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Jasmine Espresso Tonic

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Feel free to switch out the syrup to any flavour, orange or cardamom are perfect for fall.

Ingredients

• 90ml Carbonated Water (Or use 100ml Tonic and omit the quinine)
• 10ml Quinine Concentrate, I use Jack Rudy
• 10ml Jasmine Syrup
• 60ml Cold Brew Coffee
• Lime Slices to Garnish

Jasmine Syrup

• 100ml Water
• 100g Caster Sugar
• 1tbsp Jasmine Tea Leaves

Instructions

1. Begin with the syrup. Add the sugar, water and jasmine to a small pan and heat over a low heat to dissolve.
2. Once dissolved, increase the heat and boil for 3-5 minutes or until syrupy.
3. Allow to cool to room temperature and infuse then strain into a sterile bottle. Store in the fridge for up to 4 months.
4. When ready, fill a glass with ice and add the measured syrup. In a jug, mix the carbonated water with the quinine and pour over. Give it a little stir.
5. Pour over the cold brew, garnish with lime, and serve right away.