Espresso Tonic Recipe

Time8m

Serves1

Make Espresso Tonic Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Pull espresso
Brew 2 shots (about 60 ml total) of freshly pulled espresso using an espresso machine. Aim for a 25–30 second extraction depending on your grind and dose. Use freshly roasted beans and a fine grind for best flavor.
2
Cool the espresso
Immediately pour the hot espresso into a small metal or heat-safe cup containing 4 ice cubes to rapidly cool it and preserve crema as much as possible. Swirl briefly (5–8 seconds) and then discard or pour off the melted water so the espresso remains concentrated. Alternatively, set espresso aside to cool 30–60 seconds if you prefer not to dilute at all.

3
Prepare glass
Fill a tall rocks glass (or highball) with 6 ice cubes. Use large, cold cubes to slow dilution.
4
Add tonic
Carefully pour 4 oz (about 120 ml) of chilled tonic water over the ice. Pour down the side of the glass or over a bar spoon to preserve carbonation.
5
Float espresso
Gently pour the cooled espresso over the back of a spoon so it floats on top of the tonic. This creates the signature layered look and preserves the effervescence. If using the shaken/iced method, pour the chilled espresso directly—expect less layering but more integrated flavor.
6
Garnish & serve
Express the oils of a lemon or orange peel by twisting it over the drink and rub the rim with the peel, then drop it or rest it on the glass. Serve immediately with a straw or long spoon so the drink can be stirred to combine as desired.