The Espresso Tonic recipe
for your table
Fill a tall glass or copa generously with ice cubes.
Pour the tonic over the ice.
Pour the espresso slowly over the rounded side of a spoon onto the tonic. This keeps the layered effect intact.
Garnish with citrus and serve with a stirrer.
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The story
The Espresso Tonic was born 'by accident' at Koppi coffee bar in Helsingborg, Sweden, in 2007: after a staff party, baristas Anne Lunell and Charles Nystrand experimented with the leftovers, tonic and espresso, and were hooked. Through barista competitions and the specialty coffee scene, the drink travelled around the world, just in time for the rise of mindful, alcohol-free drinking. It is now on menus from Melbourne to Amsterdam and proves that 0.0% can be exciting too.
The right glass
The Espresso Tonic is a visual spectacle: the dark coffee layer above the light tonic, separated by a golden foam rim. For this, you want a large, crystal-clear glass, a 58 to 67 cl copa, or a tall highball glass. The rounded bowl of a gin and tonic glass also captures the coffee aroma beautifully. Thin glass, plenty of ice, and pour it where your guests can see. If you prefer a sleek, tall glass without a bulge, take a look at our highball glasses.
RCR Invino Gin Tonic Glass 67 cl (6 pieces)
RCR Alkemist Gin Tonic Glass 67 cl (6 pieces)
Both sets together € 96,90.
The right tools
For an Espresso Tonic, besides the glass, use a bar spoon for stirring, a jigger for precise measuring, and large ice cubes. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glassware set (our choice 01) + 3 bar tools together € 89,80.
Variations & twists
With a slice of orange and a sprig of rosemary, it becomes almost like perfume. Using cold brew instead of espresso gives a softer, more chocolatey version. And with a splash of coffee liqueur, the 0.0 refreshment turns into a drink after all, handy for mixed groups. More inspiration? Browse more than 100 cocktail recipes.
Serving tip
Use a fruity espresso (light roast) and a tonic that is not too sweet. Together they taste almost like cola for adults. Let the espresso cool first? No need: poured over the spoon, it barely melts any ice.
Good to know
The espresso-to-tonic ratio
One double espresso of about 4 cl with 15 cl of tonic is the standard ratio, roughly 1 to 4. That may sound like little coffee, but espresso is concentrated and tonic already brings bitterness of its own. If you go for 1 to 3, the drink quickly becomes sharp and the roast dominates. If you prefer a lighter glass, 1 to 5 works fine. Fill the glass generously with large ice cubes first, because in a half-full glass the ice melts so quickly that within five minutes you are left with weak, lukewarm coffee.
Which coffee and which tonic
Choose a lightly roasted, fruity espresso; beans with pronounced citrus or berry notes pair seamlessly with the quinine in the tonic. A dark Italian roast with chocolate and smoky notes clashes with it instead, making the whole drink taste ashy. For the tonic, choose a neutral Indian tonic or a dry variety with little sugar. Mediterranean tonic with herbs will overpower the coffee, while a floral tonic will taste soapy. It is important that the tonic comes ice-cold from the refrigerator, because carbonation stays dissolved better in cold liquid and the layers remain defined for longer.
Espresso Tonic or Espresso Martini
Both combine coffee with something else, but they are completely different drinks. The Espresso Tonic is alcohol-free, built in the glass, and stays long and refreshing: espresso, tonic, and plenty of ice, ready in a minute. The Espresso Martini is made with vodka and coffee liqueur, shaken hard for fifteen seconds, and served without ice in a small glass, creamy and topped with foam. You drink the first on a terrace in the afternoon, the second after dinner. What they share is the need for fresh espresso, because stale coffee gives itself away in both.
Cold brew or a shot of coffee liqueur
Using cold brew instead of espresso produces a softer, more chocolatey version that is less acidic; use 6 cl, as cold brew is less concentrated. If you still want to make it alcoholic, add 2 cl of coffee liqueur or amaretto before pouring in the espresso. That brings the drink to about 3 percent alcohol, light enough to serve alongside the 0.0 version in mixed company. A double espresso contains around 120 milligrams of caffeine, comparable to a regular cup of coffee, so it is worth bearing in mind late at night.
Frequently asked questions
What is an espresso tonic?
An alcohol-free coffee cocktail made with a double espresso and ice-cold tonic, plenty of ice, and a slice of citrus. The bitterness of the quinine lifts the acidity in the coffee, giving the drink a surprisingly fresh and fruity taste. It comes from the Scandinavian specialty coffee scene.
What is the ratio of espresso to tonic?
One double espresso of about 4 cl to 15 cl of tonic, so roughly one to four. More tonic makes it lighter and more bitter, while less tonic puts the coffee in the foreground. Pour the espresso over a spoon last, so the layering effect remains intact.
Which coffee and tonic are best to use?
A fruity light-roast espresso and a tonic that is not too sweet. Dark-roasted coffee quickly turns bitter when combined with quinine, while a light roast brings citrus and berry notes. Cold brew produces a softer, more chocolatey version.
Which glass do you serve an espresso tonic in?
In a large, crystal-clear glass: a copa of 58 to 67 cl or a tall highball glass. The rounded bowl captures the coffee aroma and holds plenty of ice, keeping the layers crisp for longer: see our gin and tonic glasses.
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