An Espresso Tonic combines a shot of espresso with tonic water, blending the rich, bitter kick of coffee with the light, fizzy bite of tonic. It’s a balanced, refreshing drink that might surprise you with its addicting citrusy-coffee vibe.
The tonic adds subtle bubbles, while the espresso brings bold flavor. You can toss in a lemon squeeze or a dash of sweetener to mix things up. Curious about this stylish combo? Here’s everything you need to know.
Who Invented the Espresso Tonic?
The Espresso Tonic’s exact origin is murky, but it traces back to Oslo in 2007. A barista, working with Anne Lunell and Charles Nystrand, mixed leftover tonic with espresso, creating a refreshing drink. Later that year, their Swedish cafe, Koppi Roasters in Helsingborg, added it to the menu as “Kaffe & Tonic.” Popular in Scandinavia, it hit the U.S. coffee scene around 2015 through barista competitions.
Types of Coffee and Tonic to Use
Quality matters for this drink. Start with a fresh-roasted, single-origin coffee from a specialty roaster. African beans like Ethiopian or Kenyan work best because their fruity, citrusy notes balance the tonic’s bitter quinine. I prefer a light to medium roast for a smoother taste.
For tonic, skip cheap brands like Schweppes. Go for Fever-Tree’s Mediterranean or citrus flavors or Q Tonic for a bright, botanical kick.
How to Make An Espresso Tonic
This three-ingredient drink is dead simple. Want to play with flavors? Add a slice of lemon, grapefruit, or even rosemary. For a twist, try yuzu juice, fresh berries like black currants, or a dollop of salted whipped cream. You can also swap espresso for cold brew for a smoother sip with less foam.
Ingredients
- Large ice cubes
- Double shot of single-origin espresso (about 2 oz)
- High-quality tonic water (6-8 oz, chilled)
- Optional: lemon wedge, sweetener (like simple syrup), or creative garnishes
Espresso Tonic Step-by-Step Guide
- Brew a double shot of espresso and let it cool slightly to preserve the tonic’s fizz.
- Grab a tall glass and fill it to the top with ice.
- Pour 6-8 oz chilled tonic water over the ice (about three-quarters of the glass).
- Slowly pour the espresso over the back of a spoon to create distinct layers without mixing.
- Add a lemon wedge, sweetener, or other garnish if you’re feeling fancy.
To avoid a flat or foamy drink, use plenty of ice, cool the espresso slightly, and skip dark roasts that overpower the tonic’s brightness.
Final Thoughts
This drink’s simplicity makes it quick to whip up and easy to customize. Its striking layers make it a social media star, and its mocktail vibe has made it a go-to in cafes from Tokyo to New York, especially after barista competitions boosted its fame. Next time you’re craving coffee, give an Espresso Tonic a shot—you might just find your new go-to.