The classic tonic is indispensable in the cocktail world: whether with gin, rum, tequila, port wine or Lillet – tonic is used in countless drinks due to its variety of tastes.
The exciting thing is that tonic water is available in many variants and facets, from a classic bitter and dry tonic, tart tonic, to sweet or even fruity or even slightly sour tonic – the selection is large nowadays due to its popularity.
This opens up many possibilities for us in the coffee world – because when combined correctly, the espresso tonic results in a simple, refreshing summer drink.
What we pay particular attention to is the combination of the two components tonic and espresso:
- I have a rather bitter espresso: I use a sweet/citric tonic
- If I have a rather fruity espresso: I use a bitter tonic
From our point of view, this is central to a great drink, especially since you consider that there are “only” two ingredients.
But you will be rewarded with a super delicious drink and also a nice optical layering, which gives the drink the dot on the i.
- simple espresso, 20-25g depending on the brewing recipe
- Tonic 150mL
- Ice cubes 3 pieces
- Optional: sugar syrup, 5-15g depending on taste
Preparation of espresso and tonic
- Pour ice cubes and simple syrup into a cocktail glass
- Pour the tonic up to about 2/3 of the glass
- Stir briefly with a spoon to allow the tonic to cool and mix with the simple syrup
- extract the espresso directly into the glass
- Optional: decorate with a slice of lemon or orange. Depending on your taste and the type of coffee, a sprig of rosemary can also be a great match.
- Serve and enjoy!
Optionally also as espresso gin tonic
Depending on your taste, the recipe can also be expanded with gin and you get an ingenious evening cocktail: espresso gin and tonic.
- Add 2-4 cl of gin to the glass with the tonic and stir
recipe sugar syrup instructions
- 100g sugar
- 100g of water
- Heat both together in a pan until the sugar has dissolved. Then let it cool down and pour into a bottle. Can be stored in the fridge for 2-3 weeks.
Coffees that go with the recipe:
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