Espresso Tonic Recipe
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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Espresso
Tonic Assembly
Method
Espresso
Prepare espresso
Dose 18 g of freshly ground espresso into the portafilter, tamp evenly and extract a single ristretto/short espresso of approximately 40 ml. Aim for a 25–30 second extraction with a rich crema. If using a home Moka or Aeropress, brew an espresso-style concentrate (~40 ml) using the same coffee mass.
Cool slightly
Allow the espresso to rest for 30–60 seconds at room temperature so it is hot but not scalding; this reduces immediate dilution and preserves carbonation when poured over tonic.
Tonic Assembly
Prepare glass
Fill a tall Collins or highball glass with 1 cup of fresh ice cubes to the top. Chilling the glass first if possible improves retention of carbonation.
Add tonic and optional syrup
Pour 150 ml of chilled tonic water gently into the glass over the ice. If you prefer a slightly sweeter drink, add 10 ml simple syrup and stir once gently to combine.
Float espresso
Holding a spoon over the glass (concave side up) and close to the tonic surface, slowly pour the 40 ml espresso over the back of the spoon so it floats as a distinct layer on top of the tonic. This preserves the effervescence and creates a layered visual effect.