300ml Orange Tonic Water 35ml Highbank Orchard Syrup/Maple Syrup Double espresso shot (40ml) 5 dashes Beara Bitters Orange Garnish: 1 orange slice Ice Add the maple syrup to a chilled highball glass Add ice and then half fill with tonic water Pour over the espresso and finish the other half of the tonic water (if using hot espress make sure to used a tempered glass, otherwise wait for the espresso to cool) Top with bitters and garnish with an orange slice
