Scandinavia·Lighter version available
Espresso tonic
Bitter, citric, absurdly refreshing
Works best with a bright, fruity, light-roast coffee. On a dark chocolatey roast it turns ashy.
Tall glass
Tonic
150 ml
Espresso
1 shot
Glass
Highball
Servings
1
Ingredients
- tonic water, very cold150 ml
- espresso36 ml
- ice150 g
- orange or lime1 wedge
Method
1
Ice, then tonic
Pour tonic down the side of the glass to keep the carbonation.
2
Rest 20 seconds
Let the foam settle or the espresso will make it erupt.
3
Pour espresso over a spoon
Slow, over the back of a spoon, so it sits in a dark band on top. Serve unstirred with the citrus.
Notes
- Add 5 ml of syrup if your tonic is a dry one — a little sugar bridges the coffee and the quinine.
Lighter version
Sparkling water instead of tonic removes all the sugar and most of the bitterness. It becomes an espresso soda: cleaner, sharper, and it needs a bright light-roast to carry it.
What you need
- Espresso machine (pump) or Lever / piston machine or Moka pot