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.

ingredients

• 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

1. Pour ice cubes and simple syrup into a cocktail glass
2. Pour the tonic up to about 2/3 of the glass
3. Stir briefly with a spoon to allow the tonic to cool and mix with the simple syrup
4. extract the espresso directly into the glass
5. 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.
6. 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.

Simply:

• 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: