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.