80 ml cold brew
80 ml tonic water
1 lemon
2 tbsp honey
Ice cubes
Explore destinationWieneralpen.at
Summer dish
Level of difficulty: easy
1. Cold brew is best prepared the day before and left to steep overnight in the refrigerator. To do this, mix coarsely ground coffee powder with cold water in a ratio of 1:10 (e.g. 100 g coffee to 1 litre water).
2. Allow the coffee to extract for about 12 hours.
3. Then filter, preferably using a French press.
4. Cut the lemon into slices about 3 mm thick, preparing 2 to 3 slices per serving.
5. Slowly heat two tablespoons of honey in a small saucepan, stirring constantly.
6. As soon as the honey begins to caramelise, add the lemon slices and turn them several times.
7. Remove the caramelised lemon slices and leave to cool on baking paper.
8. Place four to five ice cubes in a tall glass, fill halfway with tonic water and add the honey-lemon slices.
9. Top up with tonic water and enjoy!
If you prefer it a little sweeter, you can add a drizzle of caramelised honey to the glass to round off the flavour.
Serving suggestion: Place 4 to 5 ice cubes in a tall tumbler glass, fill halfway with tonic water and add honey lemon slices. Top up with cold brew and enjoy!
