I had my first taste of coffee - intertwine soda pop water about a year ago . I ’d never heard or intend of doing such a thing , but I was intrigue by the melodic theme of mixing something that I associated withgin — and only gin — with my dawn staple . It turn out to be more than just intriguing — it was a darn ripe swallow .
The combination is n’t anything raw ; it ’s been popular for year in Europe and Japan . But the U.S. is only just getting hip to the drink , thanks toSan Francisco’sSaint Frank Coffee , which was the first stateside café to extend coffee - tonic . The shop start serving its own version of the drunkenness in 2014 : Fever - Tree Tonic crown with a snap of espresso . Soon after , the course get on in fancy coffee shops along the West Coast and then jump out cross - country to New York . While coffee - soda has yet to come out on mainstream menus , I ’m willing to count it wo n’t be long before you ’ll be able-bodied to get it at your localStarbucks .
Since that first clash with the coffee - soda water , I ’ve been exploit on my own take — one desirable of cocktail hour . I ’ve played with reposadotequila , vodkaand even a couple of different fruitliqueurs — but darkrumwas the hands - down best - of - the - gang , lending a full-bodied soupiness to the drink .
Here , the winning formula for a spiked coffee - tonic . You probably should n’t down one for your morning caffein bombilation , but definitely give it a try the next time you want a buzzy , bubbly afternoon jolt .
Coffee, Tonic and Rum
1 6.8 oz bottle Fever - Tree Mediterranean Tonic1.5 oz Cold Brew Coffee1 oz Blackwell RumLemon bike , for garnishSprig of rosemary , for garnish
supply the coffee bean and rum to a highball glass and fill with ice . Top with tonic water , stirto trust and garnishee with the rosemary sprig and lemon wheel .
