Espresso Tonic
Bold espresso meets crisp tonic water in this refreshing summer coffee drink. Served over ice with a citrus twist, it’s bright, fizzy, and ready in minutes.
Equipment
- Espresso machine or AeroPress for brewing espresso or concentrated coffee
- Tall glass
- Spoon optional, for layered pour
- Citrus knife for slicing lemon or orange garnish
Ingredients
- 2 Oz freshly brewed espresso
- 4–6 Oz chilled tonic water
- Ice cubes
- Lemon or orange wedge for garnish
Instructions
- Brew the Espresso: Use an espresso machine or go the strong-brew route with AeroPress. Curious about the kick? Read up on Is espresso stronger than coffee?.
- Fill the Glass: Load a tall glass with ice. The more, the better—it keeps the tonic sharp.
- Add the Tonic: Pour your chilled tonic water over the ice, nice and slow.
- Float the Espresso: Gently pour the espresso on top. Watching the coffee drift down through the fizz is half the fun.
- Garnish & Serve: Lemon wedge. Orange slice. Or, if you’re feeling reckless, both.
Notes
Pro Tips for a Next-Level Espresso Tonic
Chill Everything: Warm tonic kills the fizz. Cold espresso helps the drink last longer before melting into a watery mess. Play with Flavors: Elderflower tonic. Grapefruit tonic. You get the idea. Master the Pour: Pouring over the back of a spoon helps keep those Instagram-worthy layers intact. If you’re more into smooth and foamy than crisp and fizzy, the Italian Caffè Shakerato might be your summer fling instead.
Chill Everything: Warm tonic kills the fizz. Cold espresso helps the drink last longer before melting into a watery mess. Play with Flavors: Elderflower tonic. Grapefruit tonic. You get the idea. Master the Pour: Pouring over the back of a spoon helps keep those Instagram-worthy layers intact. If you’re more into smooth and foamy than crisp and fizzy, the Italian Caffè Shakerato might be your summer fling instead.
Tried this recipe?Let us know how it was!