The recipe
- 4 ozTonic water120 ml
- 1¾ ozEspresso (a double shot)50 ml
How to make it
- 1Fill a big glass to the rim with ice.
- 2Pour in the tonic and let it settle while you make the espresso.
- 3Pour the espresso gently over the ice and serve at once.
Garnish: A slice of lemon or lime.
Variations: Pour the tonic onto the espresso instead and it foams up. Baristas add sugar syrup, cherry, lime or honey.
Neither source measures the tonic: Koppi fills a 350 ml glass with ice and pours in tonic; olive uses 50 ml coffee. The 120 ml of tonic is the site’s figure. Use a fruity espresso.
The ratio
2½ : 1
In parts, an Espresso Tonic is 2½ tonic water and 1 coffee. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
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