Coffee & Tonic & Coconut

Preparation

1. 1

   Cut out a long grapefruit peel with a knife (as if you were peeling an apple). Be careful to cut only the zest, not the fruit.

2. 2

   Cut off the edges of the peel with the knife so that it is 1 or 1.5 cm wide.

3. 3

   Place one end of the zest in the bottom of the glass and roll the rest inside. Fill the glass to the top with ice cubes so that the zest stays in place.

4. 4

   Fold the part of the peel that sticks out of the glass so that it hangs freely.

5. 5

   Pour the espresso into the glass.

6. 6

   Top off the mixture with coconut water and tonic, in equal parts.

7. 7

   Serve and enjoy.