Fall Espresso Spritz
(Photo: Photography: Ryan Szulc Food Styling: Claire Stubbs)

Fall Espresso Spritz

Omar Tate

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Fall cocktails often mean slowing down, but Omar Tate, chef and co-founder of Honeysuckle Provisions in Philadelphia, prefers a beverage that helps him keep up with his two children. This fall drink mixes unfiltered apple cider with sparkling water and a few ounces of espresso for a caffeine jolt that’s sometimes needed to get through the day—it’s Tate’s go-to during family outings to apple orchards or pumpkin farms, or to energize him during a farmer’s market run on an autumn morning. Tate prefers espresso, but a few ounces of very strongly brewed coffee will also do the trick.



  • 5 oz sparkling water (preferably Saratoga Sparkling Water)
  • 2 oz espresso
  • 1 oz apple cider
  • Orange peel


1. Pour sparkling water into a tall, 16-ounce glass, followed by espresso and apple cider. Stir gently, then add ice to fill the remaining space in the glass.

2. Using a y-peeler, cut a one-inch slice of peel from an orange. Pinch the peel so the skin side faces the glass, expressing the essential oils from the skin onto the surface of the drink. Rub the orange peel around the edge of the glass, then serve immediately.

Lead Photo: Photography: Ryan Szulc Food Styling: Claire Stubbs