Manhattan Special

Step 1: Boil 1 cup of water with the sugar, remove from heat and stir in the espresso powder.

Note: to be more like the real thing (super sweet), use a full cup of sugar.

Step 2: Add the remaining cold water to the hot syrup, sprinkle in the yeast and pour the whole mess into a plastic soda bottle (it won’t fill the bottle, the extra room is for carbonation gasses).

Step 3: Cap tightly and leave at room temperature for two days then stick in the fridge long enough to chill.

It’ll have a huge foamy head like a stout beer when you crack it open, just squeeze that out of the bottle to get to the good stuff. This recipe makes a strong coffee flavor but not too sweet version. Tweak espresso powder and sugar to taste.