How to Make an Espresso Tonic: Recipe and Ratio
An espresso tonic is a cold, summery coffee drink: fill a highball glass with ice, pour in tonic water (about 120 to 150 ml), then pour a single or double espresso (30 to 60 ml) slowly on top. Because espresso is slightly denser, it sinks through the tonic in layers and creates that signature dark gradient. The coffee-to-tonic ratio usually sits between 1:2 and 1:4; plenty of ice and a citrus slice round out the glass.
- Coffee base: 1 single or double espresso, about 30 to 60 ml
- Tonic: 120 to 150 ml of well-chilled tonic water
- Coffee-to-tonic ratio: a working range of 1:2 to 1:4
- Pouring order: ice, then tonic, then espresso last
- Glass: a highball packed with ice
- Key move: pour the espresso slowly for the layered effect
What is an espresso tonic?
An espresso tonic takes two things that have no obvious reason to meet, the sharp, bittersweet fizz of tonic water borrowed from the gin and tonic, and the concentrated aromatics of an espresso, and stacks them in a single glass. The result is cold, bracing and a little theatrical. The look gives it away instantly: a glass full of ice, clear tonic at the base, and a dark ribbon of espresso sinking through before it tints the whole drink.
The drink is widely credited to Koppi Roasters, the Swedish roastery founded by Anne Lunell and Charles Nystrand. Listed as Kaffe and Tonic, it appeared on the menu of their Helsingborg cafe in 2007 and stayed there as the most popular iced drink until the cafe closed a decade later. From Scandinavia it travelled across the third-wave coffee world and became a reliable summer feature on espresso bars everywhere.
What makes the espresso tonic more than a novelty is the contrast on the palate. The bright, fruity acidity of a good espresso answers the dry, quinine bitterness and citrus edge of the tonic. Balanced well, the drink is neither cloying nor harsh: it stays taut and lively, and the carbonation lifts the coffee's aromatics in a way no hot preparation can match. That tension is the whole point, and dialing it in is where the fun lives.
Ingredients and equipment
The espresso tonic earns its place through simplicity. Almost everything rides on the quality of two ingredients and the amount of ice.
- 1 single or double espresso (30 to 60 ml), ideally a bright, fruit-forward coffee
- 120 to 150 ml of tonic water, well chilled (a premium, less sweet tonic shows the coffee off better)
- Plenty of ice, ideally large cubes that melt slowly
- A slice of lemon or orange (optional, but it underlines the tonic's citrus)
- A highball glass, a spoon for the slow pour, and an espresso machine
One detail matters more than it looks: the tonic should come straight from the fridge, and the ice should be generous. A lukewarm or quickly diluted glass loses the whole appeal.
Step-by-step method
The pouring order is the heart of the recipe. Build the drink from the bottom up and save the espresso for the very end.
- Fill the glass with ice. Pack a highball glass with plenty of ice, ideally large cubes. The ice is not just decoration: it keeps the drink cold and melts slowly, so the tonic stays crisp instead of drowning.
- Add the tonic. Pour 120 to 150 ml of well-chilled tonic water over the ice. Tilt the glass slightly as you pour to keep the bubbles intact, the way you would with a beer.
- Pull the espresso. Pull a single or double espresso, about 30 to 60 ml. Reach for a bright, fruit-forward coffee so its acidity plays against the tonic rather than doubling its bitterness.
- Pour the espresso last. Slowly pour the coffee over the tonic, ideally over the back of a spoon held just above the surface. The slightly denser espresso sinks through in dark layers, and that layering is what makes the drink look as good as it tastes. A gentle pour also keeps the foam down and stops the glass overflowing.
- Finish and serve. Perch a slice of lemon or orange on the rim. Serve at once, without stirring, and let everyone give it a swirl as they drink to wake up the coffee-and-tonic contrast.
Espresso tonic vs iced coffee vs cold brew tonic
The espresso tonic belongs to a family of cold coffees, but its fizz and its build set it apart. Here are three reference points to place the drinks against each other.
| Drink | Coffee base | Added liquid | Profile |
|---|---|---|---|
| Espresso tonic | single or double espresso (30 to 60 ml) | tonic water (120 to 150 ml) | fizzy, bitter-bright, layered coffee |
| Iced coffee | cooled espresso or filter coffee | water, ice, sometimes milk | flat, refreshing, no bubbles |
| Cold brew tonic | cold brew concentrate | tonic water, ice | smooth, low-acid, fizzy |
In short: the espresso tonic leans into the tension between bright espresso acidity and tonic bitterness, where the cold brew tonic offers a softer, rounder version, and plain iced coffee stays still and bubble-free.
Frequently asked questions about the espresso tonic
What is the right ratio for an espresso tonic?
A common starting point is a single shot (about 30 ml) or double shot (about 60 ml) of espresso to 120 to 150 ml of tonic water, which lands a coffee-to-tonic ratio between roughly 1:2 and 1:4. More tonic gives a lighter, more refreshing drink. Fill the glass with plenty of ice first, add the tonic, and pour the espresso last.
Do you pour the espresso first or last?
Pour the espresso last, slowly, over the ice and tonic. Because espresso is slightly denser, it creates a layered effect, a dark band that drifts down through the tonic. Pouring gently, for example over the back of a spoon, keeps the foam down and protects those layers.
Where did the espresso tonic come from?
The espresso tonic is linked to Koppi Roasters, the Swedish roastery founded by Anne Lunell and Charles Nystrand. Called Kaffe and Tonic, it appeared on the menu of their Helsingborg cafe in 2007 and went on to spread through specialty coffee across Europe and beyond.
Which coffee works best in an espresso tonic?
Bright, fruit-forward coffees, often African origins like Ethiopia or Kenya, tend to shine: their acidity plays against the bitterness and citrus notes of the tonic rather than fighting them. A clean, lighter-roasted espresso highlights that freshness. Serve very cold, over plenty of ice.
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