FROM THE LITTLE MENU · Alcohol-free

Espresso Tonic

Espresso floated over tonic: bitter and sweet in two distinct layers.

Classic collection version

For one serving

Ingredients

Tonic Water
120 ml / 4.06 US fl oz
Simple Syrup
The original uses 5 ml of rich syrup (2:1)
7.5 ml / 0.25 US fl oz
Espresso
Pulled and cooled for 5 minutes
30 ml / 1.01 US fl oz

US fl oz amounts are rounded; use ml for exact measures.

To garnishLemon twist

Make it

Pull a shot of espresso and let it cool for 5 minutes.
Pour the tonic and syrup into a chilled Collins glass and fill with ice.
Slowly pour the espresso over the back of a bar spoon so it floats on top.
Express a lemon twist over the glass and drop it in.

Behind the drink

The earliest record is from Oslo in 2007; Koppi in Helsingborg, Sweden, put it on the menu that same year, and barista competitions later carried it to North America.

Recipe reference

From Difford's; the rich syrup is swapped for an equally sweet amount of simple syrup.