Tijuana Tonic

Proyecto Diaz Coffee Patria Espresso, Brown Sugar Syrup, Lime Juice, Mexican Sparkling Water

Roasters Fernando Diaz and Hannah-Love Diaz of Proyecto Diaz Coffee | Oakland, CA

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Adapted by StarChefs  |  August 2026  |  Photo: Alexander Zeren

INGREDIENTS

Brown Sugar Syrup:
500 grams brown sugar

To Assemble and Serve:
Yield: 1 serving
5 ounces Mexican sparkling water
1½ ounces lime juice
35 milliliters Proyecto Diaz Coffee Patria espresso

METHOD

For the Brown Sugar Syrup:
In a saucepan over medium-high heat, combine sugar and 1 kilogram water. Mix until sugar is fully dissolved and desired syrup-like consistency is achieved. Strain, bottle, and reserve.

To Assemble and Serve:
Add sparkling water to a 16-ounce glass with ice. Add remaining ingredients and 4 ounces Brown Sugar Syrup. Stir to combine. Top with additional sparkling water.

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