Espresso Tonic
A bright and refreshing iced coffee made with a double espresso, chilled tonic water and plenty of ice.
- Dose
- 18 g
- Yield
- 300 ml
- Time
- 5 min
- Vessel
- Highball glass, 300–350 ml
Ingredients
- 18 g freshly ground coffee, brewed as 36–40 g espresso
- 120–150 ml chilled tonic water
- Plenty of ice cubes
- Orange or grapefruit peel (optional)
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
Optional
- Bar spoon
Espresso tonic is a refreshing combination of bold coffee, sparkling tonic water and citrus-like bitterness. It is quick to prepare and works particularly well with bright, fruit-forward espresso.
Steps
- Chill the tonic water and, if possible, the serving glass before preparing the drink.
- Fill a tall glass almost completely with ice.
- Slowly pour in 120–150 ml of chilled tonic water.
- Brew a double espresso using 18 g of coffee and aim for a final yield of 36–40 g.
- Let the espresso rest for 20–30 seconds so it cools slightly.
- Slowly pour the espresso over the ice. For a clean layered appearance, pour it over the back of a bar spoon.
- Garnish with a strip of orange or grapefruit peel, if desired.
- Stir gently before drinking.
Recommended ratio
Start with one part espresso to three or four parts tonic water.
- Use a 1:3 ratio for a stronger and more coffee-forward drink.
- Use a 1:4 ratio for a lighter and more refreshing result.
Choosing the coffee
Light or medium-roast coffees usually work best in an espresso tonic. Look for beans with citrus, berry or floral flavours.
Washed coffees from Ethiopia, Kenya or Colombia are particularly suitable. Very dark roasts can taste overly bitter when combined with the quinine in tonic water.
Tips
- Always pour the tonic before adding the espresso. Doing it the other way around can create far too much foam.
- Use large ice cubes where possible. They melt more slowly and prevent the drink from becoming watery.
- Pour the espresso slowly to preserve the carbonation and create a visible layered effect.
- Choose a dry or moderately sweet tonic so it does not overpower the coffee.
- Express a strip of citrus peel over the glass to add aroma without making the drink noticeably sweeter.
Variations
Citrus Espresso Tonic
Add 10–15 ml of fresh orange or grapefruit juice to the tonic before pouring in the espresso.
Herbal Espresso Tonic
Garnish the drink with a small sprig of rosemary. Gently clap the rosemary between your hands first to release its aroma.
Sweeter Espresso Tonic
Add 5–10 ml of simple syrup before adding the tonic. Stir the syrup and tonic together, then finish with the espresso.
