Espresso Tonic
This Espresso Tonic recipe guarantees a delightful drink that effortlessly combines the exquisite taste of espresso and the crispness of tonic water.
Servings: 1
Calories: 124kcal
Ingredients
- double espresso shot (chilled)
- Ice cubes
- tonic water (enough to fill the glass ¾)
- orange wheel or a wedge
- 1 tablespoon brow sugar simple syrup (optional)
Instructions
- Make the espresso. Leave in a freezer to cool down.
- Pick a glass and prepare other ingredients.
- Add ice cubes to the glass.
- Pour tonic water over the ice – ¾ of the glass.
- Pour espresso over a spoon to separate the liquid for a prettier presentation.
- Add the orange wheel to the glass (or a wedge).
- Add brown sugar simple syrup if you want to add a sweetener.
- Serve immediately and enjoy!
Notes
To make a brown sugar simple syrup:
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- Combine equal parts of brown sugar and water. I usually use 1 cup of brown sugar and 1 cup water.
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- Heat on medium heat until the sugar dissolves. Please make sure it does not boil.
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- Remove from heat and store it in a jar in a fridge for a few weeks.
- Cool the espresso: When you make it, you need to cool it down because adding it immediately will melt the ice and warm the drink.
- Pour ingredients slowly: When pouring the liquid, pour it slowly. Tonic water is very carbonated, so you want to avoid any over-spilling. To keep the layers separated, pour the espresso very slowly.
- If you use a sweetener, add it at the very end because it will mix the layers, and the espresso will sink to the bottom.
Nutrition
Serving: 1g | Calories: 124kcal | Carbohydrates: 31g | Sodium: 27mg | Potassium: 13mg | Sugar: 31g | Calcium: 3mg | Iron: 1mg