
Ess, Ess/ Eat, Eat!
Espresso lemonade is summer's most unexpected refresher

Traditionally, that beverage of choice for me had been cold-brew coffee, which was not only refreshing, but also energizing. But that summer, I encountered a new thirst-quencher that made me think of summer refreshment in a whole new way: an espresso lemonade served by one of my favorite (now-shuttered) cafes, Smith Canteen.
When I spied the drink on the menu, I was struck by a mixture of curiosity and skepticism. Sure, Smith Canteen's espresso drinks and baked goods were terrific, but to be honest, the drink sounded, well, terrible. Espresso and lemonade? Really? After debating this internally, I decided to try it.
A few minutes later, the barista slid a cup in my direction that reminded me of the black and tans I'd order at my local dive bar. On top of a pale yellow lemonade sat an inky-dark layer of espresso. I stirred the two together - per the barista's instruction - and took a tentative sip.
It. Was. Amazing.
The drink had all the refreshing qualities of lemonade - cold, tart and bright - with a compelling bitter edge to ensure it never tasted cloyingly sweet. It also somehow intensified the lemon flavor. Each subsequent sip proved as complex as the one before. Espresso lemonade immediately became my go-to hot-weather drink, and when I introduced my skeptical husband to it later that summer, he turned into just as big of a fan.
Since then, I've told anyone who would - and wouldn't - listen about how good espresso lemonade is. Most of the time, I've gotten raised eyebrows and quiet incredulity, which is probably at least part of the reason espresso lemonade hasn't achieved widespread popularity. I've seen a few social videos extolling its virtues, but nothing like the tidal wave with other trendy food and drinks.
Recently my colleagues began debating the merits of espresso lemonade, and I jumped at the opportunity to conduct a taste test. I served several wary tasters the beverage, and nervously awaited their verdict. You likely know the risk of waxing rhapsodic about something only to be met with what can be generously called reserved enthusiasm. But once my co-workers took their first sips, they were delighted and surprised by just how good it was.
While Smith Canteen introduced me to espresso lemonade, the cafe didn't invent it. The recipe, not often found on menus, is likely inspired by mazagran, a drink supposedly created in the 1840s by French colonial troops during their conquest of Algeria. According to lore, it was the world's first iced coffee, created to stretch dwindling supplies by serving coffee over ice and diluting it with sweetened cold water. At some point, lemon was added and, I'm guessing, sometime down the road, someone decided to start making it with espresso.
While dead-simple to make, espresso lemonade lends itself to lots of customization: Spike it with sparkling water for refreshing effervescence; infuse the drink with an herb, such as rosemary, mint or lavender; use cold-brew in place of espresso; make your lemonade as sweet as you want; or try espresso powder mixed with hot water, if you can't easily make or get espresso or coffee.
Personally, I prefer the simplest version - one double-shot of espresso (about 1/4 cup) served over 3/4 cup of lemonade, with plenty of ice - which allows me to taste the citrusy, puckery lemon alongside the pleasantly bitter espresso. The drink is both nostalgic and contemporary, reminding me of drinking lemonade as a child, but now with a nuanced edge that will perk me up while cooling me off.
Espresso Lemonade
TOTAL TIME: 5 minutes
MAKES:
1 (makes 1 drink) Combining espresso with lemonade may seem counterintuitive but results in a sublime, refreshing drink that might become your summer go-to. With sweet-tart notes from the lemon and sugar, and the pleasant, offsetting bitterness of the espresso, the drink is ripe for customization: Add more or less espresso or lemonade; top it off with carbonated water; or slap a sprig of fresh rosemary between your palms to release the oils and add to the drink for an herbaceous note.
INGREDIENTS
• Ice
• 1 cup lemonade, store-bought or homemade
• 1 double shot (about 1/4 cup/2 ounces) espresso
STEPS
Fill a tall glass with ice and add the lemonade. Gently pour the espresso to float on top and serve, gently stirring to combine before drinking.
Substitutions:
Lemonade >> limeade.
Espresso >> instant espresso powder dissolved in hot water; concentrated coffee; cold-brew concentrate or cold brew, adjusting the proportions to taste.
Variations:
If you’d like an effervescent version, add sparkling water to top.
For an herbal note, slap a sprig of rosemary, lavender or mint between your palms to release the fragrant oils, and add to the drink.
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