Having the same problems, ricky!
that's ma boy
One that I like making for myself (more of an aquired taste) is pouring san pelligrino limonata into a 12oz cup with ice and then slowly drizzlinig espresso on top. A different twist to the sparkling americano.
Jason nailed it. I use toddy concentrate at the same ratio that I would normally mix with water to make iced coffee, but instead I mix it with carbonated water. I use Mineragua because it's super carbonated and super salty, both of which are needed for this soda. Then slightly more simple syrup than you would normally add to your drink size. It was inspired by an espresso soda that Trader Joe's used to sell but discontinued.
While on the topic, how is everyone making sparkling americano's? Every time I try this, I end up with lots of bitter foam. The espresso upsets the carbonated water too much. I've even made shakerato's and added them to sparkling water, so the espresso was cold when combined with the same results. Any suggestions?
dustin, i like to keep it simple with iced coffee, or i should say, iced espresso and coffee...by simply adding a lemon twist after twisting it and running the exterior of the peel against the rim of the glass. it offers just enough lemon to zest it up a bit, and neutralizes against any potential acidity. happy brewing!
ok im haveing problems with all the names and what they relate too
with posts like this and what a piccalo ect is any chance for a cheat sheet?
also ate you making this drink with a shop where the tamper bean over pressed then adding tonic water and lemon ?
thank you kacie
Zayde Naquib said:
LOVE making Caffe Shakeratos and Affogatos