Espresso Tonic
CLASSIC · TONIC WATER

Espresso Tonic

Popularised by third-wave roasters in southern Sweden in the early 2010s and now on café menus worldwide.

Ingredients
Tonic Water120 ml
Fresh Espresso30 ml
Wide Orange Peel
Glassware
Collins glass
Chilled.
Method
  1. 1

    Fill a collins glass to the rim with ice.

  2. 2

    Pour in the cold tonic water and let the foam settle.

  3. 3

    Drop in a wide strip of orange peel.

  4. 4

    Pull a fresh espresso and pour it slowly over the ice so it layers across the surface.

  5. 5

    Serve unstirred and let whoever is drinking it mix the two on the first sip.

From the Bartender

Popularised by third-wave roasters in southern Sweden in the early 2010s and now on café menus worldwide. Use a light, fruity single-origin; a dark Italian roast turns muddy against quinine. Pour the espresso last, and do not stir it in.

Rating
Be the first to log this drink.
Open the app → tap the cocktail → log a sip.
Try next

Cocktails like this one

Freddo Espresso
Fresh Double Espresso

Freddo Espresso

A thick cold foam that drinks almost creamy despite containing no dairy, with clean bitter espresso underneath and no dilution until the very end.

Vietnamese Iced Coffee
Strong Dark-Roast Coffee

Vietnamese Iced Coffee

Caramelised milk sweetness carrying a very dark, almost chocolatey bitterness, thick on the tongue and cut only by the ice as it melts through.

Mamie Taylor
Blended Scotch Whisky

Mamie Taylor

Ginger heat over smoke and cereal, lime keeping the whole thing tight, and a dry, spicy finish that is more grown-up than any Mule.

Coconut Coffee
Strong Dark-Roast Coffee

Coconut Coffee

Coconut fat coating everything, sweet and almost frozen, with dark bitter coffee cutting a channel down through the middle of it.

Make this from your shelf

Scan your bottles, learn what you can pour right now.

My Bar Shelf reads your shelf and shows you every cocktail you can make from what you already own, including Espresso Tonic.