ESPRESSO
TONIC

An increasingly popular drink in our café’s through summer, it’s both refined and refreshing, combining the sparkling citrus notes of tonic water with the bold flavours of espresso.
 
Here’s a starting recipe along with extra tips and Artisan Roast coffee recommendations.

 

Artisan Roast Espresso

35-40ml

 

Ice cubes:

5

 

Tonic water:

100-110ml

Citrus wedge:

Orange / Grapefruit / Lemon / Lime

1:

Fill a glass with the ice cubes + citrus wedge

 

2:

Slowly pour in your chilled tonic water.

3:

Slowly pour the shot of espresso over the tonic water mixture, use the back of the teaspoon to slow it down.

 

4:

Gently stir to create a uniform mixture.

 

TIPS & TRICKS

Tip #1

 

Always start with the ice to keep the tonic frothing to a minimum

 

Tip #2

 

We love a drink that combines two to three parts tonic to espresso

 

Tip #3

 

You can use a strong cold brew concentrate instead of espresso if you’d like to have everything prepared in advance

 

Tip #4

 

A classic recipe would use a full, rich espresso base and either Janszoon or Cobblestone will work perfectly.

Tip #5

 

For a lighter approach single origins with citrus and caramel notes work very well we’d recommend a washed process coffee

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