Lemon espresso Old Fashioned: use bitters as the citrus element

The source's lemon variation brings bourbon, brown-sugar syrup and espresso together with lemon bitters. The citrus element here is not automatically a large addition of lemon juice. That distinction matters because aroma, acidity and dilution affect the drink in different ways.

Prepare a consistent syrup and measure the components before combining over ice. Add the bitters deliberately and stir to integrate the coffee with the spirit and sweetness. The source finishes with lemon zest, which contributes aroma without requiring the same formulation as a sour cocktail.

Taste the result as served and after some ice has melted. Keep the espresso recipe recorded, since coffee concentration can change the balance even when the other measures remain fixed. This is an interpretation of the published recipe's structure, not a promise of the author's tasting result or evidence that BeanScene independently tested a preferred bourbon and coffee combination.