by Darren Oliver
Summer is coming to an end, and with it, we are slowly saying goodbye to the iced coffee drinks on the menus of our favorite cafes. So let’s take advantage of the warm weather that will be with us for the last month of summer! On this occasion, I would like to introduce my favorite coffee iced drink – the espresso with tonic, which is gaining in popularity.
In this article, I will talk about what this popular coffee drink is, how it was created, and also… how to make it yourself! After all, I believe that there is nothing better than a homemade tonic paired with your espresso of choice. I also believe that the greatest advantage of homemade tonic is the infinite possibility of exploring flavors: that’s why today I will present up to two variants of this amazing drink.
Espresso Tonic – How Is It Made
The espresso tonic is precisely what the name suggests. The simplest recipe involves pouring about 200 milliliters of tonic into an ice-filled glass and topping it all off with a single or double (if you prefer more intensity) espresso. The difference in the density of the drinks produces a beautiful layering effect (it looks great on Instagram).
Of course, this is a basic recipe. Modern cafes often experiment by using flavorful tonics, additions like fruits or even herbs, or pairing tonics with non-obvious coffees (like espresso brewed with lightly roasted beans).
Not Only Espresso! How To Pair Tonic With Cold Brew
However, some people are not fond of the intense flavor of espresso combined with the bitterness of tonic. If you, too, prefer the coffee to have a rather delicate aftertaste complimenting the flavor profile of the tonic, it can also be combined with cold brew! In this case, however, the ratio should be slightly altered, more or less so that it is 1 part coffee to 3 parts tonic.
To ensure that the flavor of the cold brew is not covered by the characteristic bitterness, we also recommend using cold brew concentrate. The coffee flavor will be intense, but the bitterness level will be much lower.
The Fascinating Story of Espresso Tonic
This is the story of a drink (funnily enough, alongside many other coffee drinks, such as frappe), that certainly falls into the category that the famous painter, Bob Ross, called “happy little accidents”. We can trace the history of espresso with tonic quite closely, so we know that it was a work of chance.
It all started in 2007 in Oslo, where a barista was mixing the remaining espresso, tonic, and syrup from a company party, creating a drink that changed the face of the coffee world forever. The idea was picked up by the legendary Swedish Koppi Roasters, which officially launched the drink a year later. And the rest is history. Anne Lunell, one of the founders of Koppi, said that at some point, 95% of the iced coffee they served was espresso and tonic. The world just went crazy over it – and honestly, I can’t blame anyone: it is a drink that is fast, efficient, and simply delicious.
How To Make Your Own Tonic
My approach to making homemade tonic water was inspired by a recipe by Summer Fruit Cup. Most recipes recommend using quinine. However, for a non-commercial production, without all of the professional equipment, it could be dangerous. So, this recipe uses gentian root, one of the most bitter substances on the planet. My approach is creating a tonic syrup, which, when mixed with sparkling water makes tonic water!
So, here is what you will need: zest of citrus (I use half a lemon, half an orange, and half a lime), a teaspoon of citric acid, half a teaspoon of gentian root, a tablespoon of crushed juniper berries, half a cup of water and half a cup of juice from the citrus of choice (I like the mix of orange juice with lime juice).
Then you just put everything in a small saucepan, bring it to a boil, and keep it at a low simmer (this recipe works better with larger proportions, as it doesn’t evaporate as quickly). Now, after around 15 minutes you want to turn off the heat and let it infuse for another 15 minutes. After that, strain it, and add around 70 grams of cane sugar (you can use plain, I just like the cane notes in my tonic).
Then, take 30 grams of sugar syrup (that is just water and sugar mixed in 1:1 proportions and brought to a boil to dissolve), 20 grams of your tonic syrup, top with 150 grams of sparkling water, and… you have it! Your homemade tonic water!
I like to add some citrus slices and pour them over ice. Once you have that, it is a blank canvas to highlight any coffee! It is a basic recipe that will work with any coffee blend, as well as single-origin specialty beans. In my opinion, it always worked especially well with coffee beans from Southern America – but try out what works well for you!
A Variation on Classic Espresso Tonic – Rosemary & Raspberries Tonic Recipe!
This one is honestly one of my summer favorites – fresh, crisp, refreshing, acidic, fruity, and herbal – this recipe has everything! With this one you want to be slightly more precise, as it is not as forgiving – the flavors are bold and strong. Take 1 gram of gentian root, 1 gram of citric acid, 10 raspberries, mashed, half a sprig of rosemary, a little sprig of thyme, a sprinkle of ground ginger, 5 mint leaves, and 150 grams of water. The rest of the process is the same as in the variation described above: strain, add sugar, and mix with sugar syrup and sparkling water. You might want to garnish with a rosemary sprig and some fresh raspberries.
This is my favorite espresso and tonic variation. It should work with any coffee, but if you want to highlight the fruitiness of your brew, make a cold brew concentrate with a light Ethiopian coffee, preferably from natural processing. It is honestly mind-blowing how well those two work together, creating a real flavor bomb. So, this is a must-try if you are a coffee and tonic aficionado.
A Love Letter to Espresso and Tonic
Coffee and tonic is a beverage that will always be dearest to me, in terms of coffee drinks. The bitter, tart flavor of tonic, the delightful aroma of coffee, and the synthesis of the two: it is a drink like no other. Thank you, Swedish barista, for this accident. It is undoubtedly one of the best things to ever happen to the coffee world. And if you love espresso and tonic as much as I do, try the homemade version: you will be surprised by the difference that you will feel.