Scandinavians made this drink. Australians made it famous.

Now you can find it in cafés and bars from Reykjavík, to Melbourne, to Mt. Pleasant.

The build is the shot: tonic over ice, then cold brew floated over the back of a spoon. For ten or fifteen seconds the glass holds two layers. Then it doesn't.

Drink it through the stack, then through the swirl, then through the bottom where the bitter and the bittersweet have become one.

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RECIPE

Single serving · layered · highball

NON ALCOHOLIC (MORNING) RECIPE

4oz premium tonic — Fever-Tree Mediterranean or Q

2oz Like Summer cold brew

large ice cubes · orange wheel or expressed twist

FULL PROOF (HAPPY HOUR) RECIPE

4oz premium tonic — Fever-Tree Mediterranean or Q

2oz Like Summer infused gin

— soak 1 part beans by weight to 3 parts gin overnight then strain.

2 dashes orange bitters

large ice cubes · orange wheel or expressed twist  

BUILD

1. Fill a highball with large cubes.
2. Pour the tonic in slowly to preserve carbonation. Add orange bitters if using.
3. Hold a bar spoon upside-down just above the tonic surface.
4. Pour the cold brew (or coffee gin) slowly over the back of the spoon. It should layer dark on top with minimal mixing.
5. Garnish with an orange wheel pinched onto the rim, or express a twist over the glass.
6. Give it a quick swirl before you sip. But not too much, you don't wanna lose the bubbles!