The espresso tonic is a modern favorite drink recipe for the summer months. Its simple construction allows a single-origin espresso to shine in a cocktail-like setting that is both beautiful and delicious!
This drink balances the strong body of espresso with the light effervescence of tonic water. Though the ingredients are exceedingly simple, there is a risk of creating a mess when making it, which we’ll share a simple trick to avoid!
Ingredients:
- 3-4 ice cubes
- 2 shots espresso (~37g)
- 6 oz. tonic water
- 2 lime wedges
Instructions:
- Place ice cubes in a tall clear glass. A collins or highball glass works best. Avoid using any glass that is narrow at the top.
- Pour the tonic water over the ice, leaving about an inch of space from the lip of the glass for the espresso.
- Allow the tonic water to settle in the glass.
- Pull two shots of espresso into a spouted glass like the Revolution 3 oz. Extra Wide, Dual-Spout Shot Glass. We recommend a high-quality, single-origin coffee. We are using Kenya Narok Mara Estate by Blossom Coffee Roasters.
- Position a spoon in the glass with the bowl facing down, and the tip just breaking the surface of the tonic water.
- Pour the espresso slowly over the convex side of the spoon to create a beautiful "floated" shot effect.
*Dumping the shot directly into the tonic will often have the effect of creating a sudden surge of bubbles, and this is where the drink can overflow the glass, creating a mess and a headache for bar flow. The same can happen if you add the espresso shot to the glass first, then pour tonic water on top of it. It’s also not advisable to try this without ice, as the cold temperature helps to keep the amount of foam down. - Squeeze a wedge of lime over the top of the glass and garnish with a small slice of lime on the edge.
- Serve as is, or for a sweeter overall flavor, stir the drink with a straw.
Enjoy the rich coffee taste and the quinine bite from the tonic, creating a smooth and refreshing summer specialty drink.
BREW YOUR BEST!