Espresso tonic
As Merlyn Miller wrote for Food & Wine, the espresso tonic first gained traction in Sweden in the mid-2000s, as it was allegedly created by a barista at Koppi Roasters in 2007. "It grew in popularity throughout Scandavia, and eventually made its way abroad through barista competitions, like the World Barista Championship," she wrote.
As she points out, its popularity is not incredibly widespread in the States, but the refreshing drink can be found on menus at Nashville's Barista Parlor, Brooklyn's Konditori and Chicago's F.R.O.T.H.
Now, I say it's refreshing because I personally love the taste of tonic water, which is a little different from club soda or sparkling water; tonic water is made with dissolved quinine and a hint of added sugar, resulting in a bitter, slightly citrusy flavor. As such, it actually enhances both some of the more bracing and floral notes in a shot of espresso.
You only really need two ingredients to make an espresso tonic so, as basic as it sounds, the key to making a great one is to choose good ingredients. While for a long time tonic water was a pretty limited category on American shelves, in recent years, a ton of craft makers have hit the market. One of my favorites is the grapefruit and lime-flavored Indian Tonic Water from Milwaukee's Top Note. The addition of the citrus flavor is really stellar. For a more classic "gin and tonic" tonic flavor, you really can't go wrong with Fentiman's Tonic Water.
In terms of espresso, you don't need a machine to get a good shot at home. You just need pressure — which can come from an AeroPress, a Moka Pot or even a French press. I found the brew guides from Intelligentsia to be incredibly helpful when learning how to do this myself. You can also use a bottled espresso or espresso concentrate, from brands like High Brew and Chameleon, which have become even more popular thanks to the espresso martini renaissance.
I've found a good ratio to be four ounces of tonic to two shots of espresso — ideally served over a single, outrageously large ice cube in a stout little glass. People argue about which goes in the glass first, but I'm partial to topping the tonic with the espresso simply because it looks cooler in the glass. See below:
by Ashlie D. Stevens, Salon | Read more:
As Merlyn Miller wrote for Food & Wine, the espresso tonic first gained traction in Sweden in the mid-2000s, as it was allegedly created by a barista at Koppi Roasters in 2007. "It grew in popularity throughout Scandavia, and eventually made its way abroad through barista competitions, like the World Barista Championship," she wrote.
As she points out, its popularity is not incredibly widespread in the States, but the refreshing drink can be found on menus at Nashville's Barista Parlor, Brooklyn's Konditori and Chicago's F.R.O.T.H.
You only really need two ingredients to make an espresso tonic so, as basic as it sounds, the key to making a great one is to choose good ingredients. While for a long time tonic water was a pretty limited category on American shelves, in recent years, a ton of craft makers have hit the market. One of my favorites is the grapefruit and lime-flavored Indian Tonic Water from Milwaukee's Top Note. The addition of the citrus flavor is really stellar. For a more classic "gin and tonic" tonic flavor, you really can't go wrong with Fentiman's Tonic Water.
In terms of espresso, you don't need a machine to get a good shot at home. You just need pressure — which can come from an AeroPress, a Moka Pot or even a French press. I found the brew guides from Intelligentsia to be incredibly helpful when learning how to do this myself. You can also use a bottled espresso or espresso concentrate, from brands like High Brew and Chameleon, which have become even more popular thanks to the espresso martini renaissance.
I've found a good ratio to be four ounces of tonic to two shots of espresso — ideally served over a single, outrageously large ice cube in a stout little glass. People argue about which goes in the glass first, but I'm partial to topping the tonic with the espresso simply because it looks cooler in the glass. See below:
By the way, if you are willing to add a third ingredient, a little squeeze of orange juice would take this drink over the top (though if you want to go all in on the orange juice/coffee mash-up, check out Mary Elizabeth Williams' recipe for orange coffee soda, inspired by Nashville's Steadfast Coffee). Also, if you don't tend to take your coffee black or find straight espresso to be too bitter, consider adding a swirl of flavored simple syrup to the mix.
by Ashlie D. Stevens, Salon | Read more:
Images: Getty Images/Dudits; and, therustycoffeeopera/Instagram
