CoffeeBitter3 minutes
Espresso Tonic
Bitter, bright and genuinely one of the best non-alcoholic drinks going. Two ingredients and one bit of technique.
- Prep
- 3 min
- Serves
- 1
- Glass
- Highball
- Difficulty
- Easy
Ingredients
- 5 oz tonic water
- 1 double shot espresso (about 2 oz), freshly pulled
- Orange peel, to garnish
- Plenty of ice
Method
- 1Fill a tall glass to the top with ice — more than feels necessary. This keeps the espresso from warming the tonic and killing the bubbles.
- 2Pour in the tonic water.
- 3Pour the espresso slowly over the back of a spoon so it floats in a layer on top.
- 4Express an orange peel over the glass and drop it in. Stir just before drinking.
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Notes
- Pour the espresso last and pour it slowly. Straight in, it knocks the carbonation flat.
- A lighter, fruitier roast works far better here than a dark one, which turns muddy against the quinine.
- The orange peel isn't optional — it bridges the coffee and the tonic.
Common questions
What does espresso tonic taste like?
Bitter and citrusy, more like a bracing aperitif than a coffee. The quinine in the tonic and the acidity in the espresso amplify each other, which is why it works far better than it sounds.
Make one of these next
- Cold Brew Tonic
Smoother and less acidic than espresso tonic, and you can make it without a machine.
- Apple Cider Mule
A mule with cider in place of the vodka. Autumn's best drink and it takes three minutes.
- Cranberry Orange Spritzer
Tart, bright and barely sweet. Two minutes, and it looks like an occasion.
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