Orange Expresso Fizz - Topo Chico

Orange Expresso Fizz - Topo Chico

Prep Time

10 minutes

Cook Time

Total Time

12 minutes

Yields

1

Directions

  1. For Orange Syrup, mix 6 full oranges worth of peels, 2 full lemon worth of peels, 6 cups of raw sugar, 3 cups of fresh orange juice (no pulp) and 4 cups water; bring to a boil. Simmer for 10 mins and add 6g vanilla extract and mix, then strain mixture
  2. Pour a double shot of espresso over syrup and stir. Fill a 12 oz cup with ice and Topo Chico halfway. Slowly pour in the espresso mix, stir lightly, and let foam settle. Add more Topo if needed, then garnish with shaved nutmeg and a candied orange slice.

Ingredients

  • 6 full oranges worth of peels
  • 2 full lemons worth of peels
  • 6 cups raw sugar
  • 3 cups fresh orange juice (no pulp)
  • 4 cups water
  • 6g vanilla extract
  • 1 can Topo Chico
  • 36g double shot expresso
  • Candied orange slice for garnish
  • Shaved nutmeg for garnish
  • Ice for serving