State Fair Espresso Lemonade

Espresso and lemonade may sound like an unlikely match at first, but the combination of sweetness, acidity, and bitterness is found in many handcrafted beverages. That’s why this unexpected pairing works so well, and I think my riff on it merges the flavors even better.

Have you ever had lemonade from one of those stands at a fair? Why does it taste so much better than when you make lemonade at home? The secret is in the fragrant oils on the outside of the lemon. They elevate a drink when you twist a lemon peel as part of your cocktail garnish; in fact, you may have even been served espresso with a lemon rind expressed over the shot. It’s less common now, but some espresso bars would do this to help balance the flavor of the espresso (or mask off-flavors), while some include the lemon rind ritual for purely aesthetic purposes. Either way, lemon and espresso have a history together.

At local fairs, fresh lemon slices are often shaken with sugar, water, and ice, creating a much more aromatic, fresher tasting lemonade. We’re using a similar technique for this recipe that involves muddling lemon slices and sugar, allowing the bitterness of the lemon’s oils to play nicely with the oils and bitterness in the espresso.

Recipe Details

• Complexity - Low
• Serves - 2
• Prep Time - 5 Min
• Cost - ($)

Ingredients

• 1 lemon, rolled & cut into 8 pieces
• 70g granulated sugar
• 1 ½ cups ice
• 1 cup water
• 2 Espressos (approx. 1.25 fl oz / 36 ml each)
• Maraschino or other Cocktail Cherry (for garnish)

Equipment

• 12 oz glasses (like the Kinto HIBI 350 ml)
• Cocktail Shaker
• Muddler
• Cutting Board
• Pairing Knife
• Espresso machine

Step-by-Step Instructions

Rinse, Roll & Cut

Thoroughly rinse the lemon, then roll it on the cutting board to loosen the juices. Cut the lemon in half, then quarter the halves so that you end up with 8 pieces. If your cocktail strainer lacks a fine mesh, go ahead and remove the seeds. If your strainer is mesh or has smaller holes, you can leave the seeds in.

Muddle

Put the lemon pieces and sugar into the shaker and muddle until the oils and juices are released.

Ice, Water, Shake

Add about a half cup of ice to the glasses. Add the rest of the ice and the water to the shaker and shake for about 15-20 seconds.

Strain

Strain into each glass, splitting the volume evenly.

Add a Lemon Slice

Add a now muddled-and-shaken lemon piece to each glass. That’s an old-school lemonade trick!

Add the espresso

Pull two espressos at a 1:2 ratio, approximately 36g each. Gently pour the shots over the lemonade. When done correctly, this will create a beautiful layering effect.

Optional Garnish

This part isn’t necessary, but it’ll impress your friend: Garnish with a maraschino cherry for color, and stir with a nice straw.. You can also add a barspoon of cherry syrup for a bit of added sweetness and complexity if desired.

Photography by Grace Walker

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