foods

When I think of   coffee   in the summer, I think of   iced coffee   melting in my cup as I race against time to gulp it down before it gets too warm. Iced coffee tastes wonderful — milky coffee at room temperature, less so. I recently found another, better way of consuming iced coffee when I had a caffeine awakening in Mexico City. There, I was introduced to an   espresso tónico,   an espresso shot mixed with bubbly sweet tonic water. It was the only caffeinated beverage I could stand to drink in the sweaty heat under the sun. No added sugar was needed — the sugar in the quinine-laced tonic water was sweet enough without it. The tonic water could even fool me into thinking I was hydrating myself, and even after the ice of my coffee tonic melted, the carbonated and caffeinated drink still tasted refreshing. DAMON DAHLEN/HUFFPOST Coffee experts recommend sweet, floral, citrus-forward coffees. Unlike milky lattes that requ...