The recipe
for your table
Fill a tall glass or copa generously with ice cubes.
Pour the tonic over the ice.
Slowly pour the espresso over the rounded side of a spoon onto the tonic—this keeps the layered effect intact.
Garnish with citrus and serve with a stirrer.
The story
The Espresso Tonic was born 'by accident' at Koppi coffee bar in Helsingborg, Sweden, in 2007: baristas Anne Lunell and Charles Nystrand experimented with the leftovers—tonic and espresso—after a staff party and were hooked. Through barista championships and the specialty coffee scene, the drink traveled the world, just in time for the rise of mindful, alcohol-free socializing. By now, it appears on menus from Melbourne to Amsterdam and proves that 0.0% can be exciting too.
The right glass
The Espresso Tonic is a visual spectacle: the dark coffee layer above the light tonic, separated by a golden foam rim. For this, you want a large, crystal-clear glass—a 58 to 67 cl copa or a tall highball glass. The rounded bowl of a gin and tonic glass also captures the coffee aroma beautifully. Thin glass, plenty of ice, and pour it where your guests can see. Prefer a sleek, tall glass without a bulbous bowl? Take a look at our highball glasses.
RCR Invino Gin and Tonic Glass 67 cl (6 pieces)
RCR Alkemist Gin and Tonic Glass 67 cl (6 pieces)
Both sets — €91.90 together, free shipping from €50.
Variations & twists
With a slice of orange and a sprig of rosemary, it becomes almost like perfume. Using cold brew instead of espresso gives a softer, more chocolatey version. And with a splash of coffee liqueur, the 0.0 refreshment turns into a drink after all – handy for mixed groups. Looking for more inspiration? Browse all 80 cocktail recipes.
Serving tip
Use a fruity espresso (light roast) and a tonic that is not too sweet – together they taste almost like cola for grown-ups. Should you let the espresso cool first? No need: pouring it over the back of a spoon barely melts any ice.
The espresso-to-tonic ratio
One double espresso of about 4 cl with 15 cl of tonic is the standard ratio, roughly 1 to 4. That may sound like little coffee, but espresso is concentrated and tonic already contributes bitterness. If you go to 1 to 3, the drink quickly becomes harsh and the roast dominates. If you prefer a lighter glass, 1 to 5 works perfectly well. Fill the glass generously with large ice cubes first, because in a half-full glass the ice melts so quickly that within five minutes you are left with a weak, lukewarm coffee.
Which coffee and which tonic
Choose a lightly roasted, fruity espresso; beans with plenty of citrus or berry notes blend seamlessly with the quinine in the tonic. A dark Italian roast with chocolate and smoky notes clashes with it and makes the whole drink taste ashy. For the tonic, choose a neutral Indian tonic or a dry variety with little sugar. Mediterranean tonic with herbs will overpower the coffee, while a floral tonic will taste soapy. It is important that the tonic comes ice-cold from the refrigerator, because carbonation stays in cold liquid longer and the layers remain distinct for longer.
Espresso Tonic or Espresso Martini
Both combine coffee with something else, but they are completely different drinks. The Espresso Tonic is alcohol-free, built in the glass, and stays long and refreshing: espresso, tonic, and plenty of ice, ready in a minute. The Espresso Martini is made with vodka and coffee liqueur, shaken vigorously for fifteen seconds, and served without ice in a small glass, creamy and topped with a layer of foam. You drink the first on a terrace in the afternoon, and the second after dinner. What they have in common is the need for fresh espresso, because stale coffee gives itself away in both.
Cold brew or a shot of coffee liqueur
Using cold brew instead of espresso produces a smoother, more chocolatey version with less acidity; use 6 cl, as cold brew is less concentrated. If you still want to turn it into a cocktail, add 2 cl of coffee liqueur or amaretto before pouring the espresso over it. This brings the drink to about 3 percent alcohol, light enough to serve alongside the 0.0 version in mixed company. A double espresso contains around 120 milligrams of caffeine, comparable to a regular cup of coffee, so it is worth bearing in mind late at night.
Frequently asked questions
What is an espresso tonic?
An alcohol-free coffee cocktail made with a double espresso and ice-cold tonic, plenty of ice, and a slice of citrus. The bitterness of the quinine lifts the acidity in the coffee, making the drink surprisingly fresh and fruity. It originated in the Scandinavian specialty coffee scene.
What is the ratio of espresso to tonic?
One double espresso of approximately 4 cl with 15 cl of tonic, roughly one part to four. More tonic makes it lighter and more bitter, while less tonic puts the coffee in the foreground. Pour the espresso over a spoon last to preserve the layered effect.
Which coffee and tonic should you use?
A fruity, lightly roasted espresso and a tonic that is not too sweet. Dark-roasted coffee quickly turns bitter when combined with quinine, while a light roast brings citrus and berry notes. Cold brew produces a smoother, more chocolatey version.
Which glass do you serve an espresso tonic in?
In a large, crystal-clear glass: a copa holding 58 to 67 cl or a tall highball glass. The rounded bowl captures the coffee aroma and holds plenty of ice, keeping the layers distinct for longer: see our gin and tonic glasses.
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