Espresso Tonic Recipe: How to Make It at Home

Espresso Tonic: The Bitter-Sweet, Sparkling Coffee You Haven't Tried Yet

Coffee tonic is one of the fastest-growing coffee drinks of 2026 — and the espresso version is the
one to start with. It's only two ingredients, it's non-alcoholic, and it tastes nothing like the coffee
you're used to: bitter, bright, sparkling, and strangely refreshing.
If you like iced coffee but want something lighter and more grown-up, this is it.

What is an espresso tonic?
An espresso tonic is an iced drink made with a double shot of espresso poured over tonic water
and ice, usually with a slice of orange or lemon.
That's it. No milk, no syrup, no blender. The tonic water does the work: its quinine gives it a bitter,
botanical edge, and its fizz lifts the espresso instead of weighing it down. Done well, it tastes like
citrusy cola crossed with a shot — bitter, sparkling, and refreshing.
It was created in Sweden at Koppi Coffee Roasters, and it's been a specialty-café favorite ever
since. Now it's showing up everywhere, because it's simple, photogenic, and genuinely different.

Espresso tonic vs. coffee tonic
They're the same idea — coffee + tonic water + ice. The name just tells you which coffee was used:
Espresso tonic: made with a double shot of espresso. Stronger, bolder, more coffee-forward.
Coffee tonic: made with cold brew or regular brewed coffee instead of espresso. Smoother
and lighter — read our coffee tonic article for that version.
If you have an espresso machine, start here. If you don't, the coffee tonic is your drink.

The recipe

You need:
A double shot of espresso (about 2 oz / 50–60 ml), freshly pulled and slightly cooled
Chilled tonic water (about 160–180 ml)
A tall glass full of ice
A slice of orange or lemon

The ratio: about 1 part espresso to 3–4 parts tonic. A double shot into 160–180 ml of tonic is the
classic café build. Want it lighter and more spritz-like? Use a single shot with 180 ml of tonic. Want
it stronger? Use a double shot with 120–140 ml.

How to make it:
1. Fill a tall glass to the top with ice, and add your orange or lemon slice.
2. Pour in the chilled tonic water first.
3. Pour the espresso slowly over the top — pour the espresso into the tonic, not tonic into
espresso, or you'll get a foam geyser.
4. Give it one gentle stir, if any. Don't over-stir or you'll lose the fizz.
Drink it right away, while it's cold and sparkling.

What coffee should you use?
Use a coffee you actually like as espresso — this drink doesn't hide anything. Our Espresso Dark
Roast Blend Coffee is the one we reach for: a dark roast blend made for espresso, bold and rich
enough to stand up to the tonic's bitterness without disappearing into it.
Espresso Dark Roast Blend Coffee — 12 oz, $26.00
Roasted to order in small batches, shipped fresh — and orders over $50 ship free.
A lighter or medium roast will taste brighter and more citrusy in a tonic; a dark roast will taste
deeper and more cola-like. Try both, and see which one you come back to. That's the whole point
of tasting like a connoisseur.

Three ways to make it yours
Classic: double shot + tonic + orange slice. Clean, bitter, refreshing.
Fall twist: add a cinnamon stick or a splash of apple cider to the glass. It turns the tonic into
a fall drink without making it sweet.
Citrus swap: lemon instead of orange for a sharper, brighter finish. Grapefruit works too.

Taste like a connoisseur

Brew your espresso, pour your tonic, and pay attention before you stir:
Look: the dark espresso should float in a layer over the clear tonic before it starts to mix.
That's the moment to enjoy it.
Smell: citrus first, then the coffee underneath.
Sip: bitter up front, bright in the middle, clean at the finish. If it tastes flat, your tonic was
warm or your espresso was too hot. Chill everything next time.

Ready to try it? Shop our Espresso Dark Roast Blend Coffee — 12 oz for $26, roasted to order.