Restaurants›Doya›Turkish Coffee & Tonic Recipe

Turkish Coffee & Tonic Recipe

Inspired by Doya

Time30m

Serves1

Turkish Coffee Infused In London No.3 Gin, Lemon Oils, Fever Tree Mediterranean Tonic

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Ingredients

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Coffee Preparation

2 tbs Turkish coffee7/8 cup (200 ml) Water1 tsp sugar

Cocktail Assembly

3 3/8 tbsp (50 ml) London No.3 Gin5/8 cup (150 ml) Fever Tree Mediterranean Tonic1 tsp Lemon oil (freshly zested)1 to taste Ice cubes

Method

Coffee Preparation

Brew the Turkish Coffee

In a cezve (Turkish coffee pot), combine 2 tablespoons of finely ground Turkish coffee, 200 ml of cold water, and 1 teaspoon of sugar. Stir to mix the ingredients well.

Heat the Coffee

Place the cezve over low heat. Allow the coffee to heat gradually, stirring gently until the sugar dissolves. Do not let it boil, but watch for froth forming.

Prepare the Coffee

Once you see froth rising, remove the cezve from the heat and let it sit for 30 seconds. Repeat this process of heating and resting 2-3 times to enhance the flavor. Then, pour the coffee into a small cup, leaving the grounds behind.

Cocktail Assembly

Mix the Cocktail

In a cocktail shaker, combine the brewed Turkish coffee (cooled), 50 ml of London No.3 Gin, and 1 teaspoon of freshly zested lemon oil. Add ice cubes to fill the shaker halfway.

Shake It Up

Secure the shaker lid and shake vigorously for about 15-20 seconds to mix and chill the ingredients.

Serve the Drink

Strain the mixture into a tall glass filled with ice cubes. Top it off with 150 ml of Fever Tree Mediterranean Tonic, stirring gently to combine.

Garnish and Enjoy

Finish with a twist of lemon zest on top for added aroma and serve immediately.