Hooked On ‘spronics Recipe

Chill glass

Place a highball or Collins glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure it's cold.

Combine base ingredients

In a cocktail shaker, add 2 oz chilled Madcap Espresso, 0.75 oz Fruitful Blackberry liqueur, 0.5 oz Mathilde Framboise liqueur, 0.25 oz fresh lemon juice, and 0.25 oz simple syrup. Fill the shaker with ice (about 3/4 full).

Shake

Secure the shaker and shake vigorously for 10–12 seconds until the shaker is cold and you see condensation on the outside. This blends and chills the espresso with the liqueurs and creates slight aeration.

Prepare glass

Empty the chilled glass of any ice water (if used) and add fresh ice to fill about 3/4 of the glass (use 1 cup crushed or cubed ice).

Strain and top

Double-strain the shaken mixture into the prepared glass over the ice to remove fine ice chips and any coffee grounds. Immediately top with 3 oz Fever-Tree Indian Tonic Water, pouring gently down the side to preserve effervescence. Give the glass one gentle stir (about 3 turns) to integrate tonic without flattening bubbles.

Garnish

Thread 2 blackberries and 2 raspberries on a small cocktail pick and rest across the rim, then express a lemon twist over the drink (pinch to release oils) and drop it in or hook it on the rim.

Serve

Serve immediately while tonic is fizzy. The drink balances bitter espresso, bright berry liqueurs, and crisp tonic — encourage the drinker to sip slowly to enjoy the effervescence and layered flavors.