How To Make Espresso With Tonic Water: 6 Easy Recipes

Are you looking for the best espresso with tonic water recipes? Check out these six drink ideas you can make at home to beat the heat or treat your friends.

Espresso with tonic water
Best way to drink espresso with tonic water is cold

Espresso with tonic water is one of the best ideas to give your daily grind a modern, refreshing twist. The best espresso will give your drink a sweet tone with a rich caramel aftertaste. And when you pair it with tonic water, its slightly bitter and somewhat sweet flavor will enhance the espresso base even more.

When it washes down your throat, you will find a bright, citrusy flavor.

The best way to drink espresso with tonic water is cold. Drop in some ice cubes, and you end up with a refreshing drink that almost tastes like a cold soda. I have rounded up six amazing recipes below so you can make them at home within minutes.

We’ll start with the classic recipe using only espresso and tonic to promote its authentic flavor.

1. Classic Espresso Tonic

Espresso with tonic water uses only two main ingredients. Anyone can make it. The amount of tonic water is usually three times more than that of espresso. 

Materials Needed

Ingredients:

  • One shot of syrup or more to taste
  • Four tablespoons of ground coffee
  • Six ounces of tonic water
  • Ice cubes
  • Lime wedge (for garnish)
  • Mint leaves (for garnish)

Equipment:

  • A highball glass
  • An espresso machine
  • A spoon

Method:

Step 1: Brew The Espresso

Brew three ounces of espresso using your favorite coffee. Once your coffee is ready, let it cool at room temperature. 

Step 2: Add The Tonic Water

Fill a highball glass with ice cubes. Pour six ounces of tonic water and some syrup into the glass.

Step 3: Add Espresso & Serve

Slowly pour the espresso in. Garnish it with a lime wedge and mint leaves, and serve.

2. Orange Espresso Tonic

Take it up a notch with a bit of orange juice for a natural sweetness and a citrusy flavor. Some say orange espresso with tonic water is an odd combination, but orange and coffee is actually somewhat of a trend. For me, this unique recipe guarantees the best thirst-quenching drink to combat the summer heat.

A glass of Orange Espresso Tonic on the table
Best thirst-quenching drink to combat the summer heat

Materials Needed

Ingredients:

  • Four tablespoons of ground coffee
  • Six ounces of tonic water
  • One tablespoon of orange juice
  • Ice cubes
  • Lime wedge (for garnish)
  • Mint leaves (for garnish)

Equipment:

  • A highball glass
  • An espresso machine
  • A spoon

Method:

Step 1: Brew The Espresso

Brew two ounces of espresso. The flavors will be much more interesting if you ground whole-bean coffee right before brewing. Once your coffee is ready, let it cool at room temperature.

Step 2: Prepare The Other Ingredients 

Put some ice cubes in a highball glass. Squeeze the fresh orange juice into the glass. Then, pour in six ounces of tonic water and some syrup.

Step 3: Add The Espresso & Serve

Slowly pour the espresso into the mixture. Garnish it with a lime wedge and mint leaves. Then serve.

3. Kahlúa Espresso Tonic

I like to make Kahlúa espresso tonic on special occasions. All my long-lost relatives will come together with New Year’s Eve around the corner. An icy, tasty espresso tonic with Kahlúa is a crowd-pleaser with its sweet yet sharp edge.

Materials Needed

Ingredients:

  • One ounce of Kahlúa
  • Four tablespoons of ground coffee
  • Six ounces of tonic water
  • Two teaspoons of lime juice
  • Ice cubes
  • Lime wedge (for garnish)
  • Mint leaves (for garnish)

Equipment:

  • A highball glass
  • An espresso machine
  • A spoon

Method:

Step 1: Brew The Espresso

Brew two ounces of espresso using your favorite coffee. Let it rest at room temperature.

Step 2: Mix With Kahlúa 

Pour one ounce of Kahlúa into a highball glass. Add your espresso into the Kahlúa and stir well. Add ice cubes to the mixture and stir again. 

Step 3: Garnish & Serve 

Pour tonic water on top of the mixture. Garnish with a lime wedge and mint leaves.

4. Blueberry Espresso Tonic 

With this recipe, I will show you how to make real blueberry syrup, which is much better than store-bought syrup. I love the way homemade blueberry syrup adds that heart-warming sweetness to the drink to balance out the bitterness of the tonic water and coffee. Let’s start.

Materials Needed

Ingredients:

  • One cup of fresh or frozen blueberries
  • Two cups of boiled or filtered water
  • Two tablespoons of sugar (or sweetener of choice)
  • Ice cubes
  • Four tablespoons of ground coffee
  • Six ounces of tonic water
  • Mint leaves
  • Lime slices

Equipment:

  • A saucepan
  • An espresso machine
  • A highball glass
  • A wooden spoon
  • A blender

Method:

Step 1: Brew The Espresso

Brew two ounces of espresso. Let it rest at room temperature to cool down.

Step 2: Make Your Own Blueberry Syrup

Add blueberries into the saucepan along with boiled or filtered water and sugar. Bring the mixture to a boil over high heat.

Reduce the heat to low and let it simmer for 10 minutes. Keep stirring in the meantime.

Transfer the mixture to a blender and blend until smooth. Take it out, let it cool, and store it cold in a glass jar.

Step 3: Garnish & Serve

Add three tablespoons of blueberry syrup to the bottom of the highball glass and fill it with ice. Slowly pour the tonic water over the ice with espresso. Garnish with lime slices and mint leaves.

5. Espresso Tonic With Whipped Cream

Looking for a creamy, hearty flavor to balance out the pungent kick of tonic water and the bitterness of espresso? Whipped cream is the answer.

Materials Needed

Ingredients:

  • Four tablespoons of ground coffee
  • Six ounces of tonic water
  • Half a cup of whipped cream powder 
  • Half a cup of cold water
  • Cacao powder or brown sugar to garnish

Equipment:

  • A highball glass
  • An espresso machine
  • A spoon
  • A large bowl for whisking
  • An electric hand whisk

Method:

Step 1: Brew The Espresso

Brew two ounces of espresso using your favorite coffee. Let it rest at room temperature to cool down.

Step 2: Make The Whipped Cream

Add the whipped cream powder into the bowl with cold water and start whisking until the cream is formed. You can tell it’s ready when it forms peaks. Set it aside or store it cold and use it for another serving.

Step 3: Assemble & Garnish

Pour the tonic water into the highball glass filled with ice. Pour the double-shot espresso on top of the ice.

Slowly pour in the whipped cream. Garnish with cacao powder or brown sugar and serve.

A man pouring tonic water into a glass full of ice
Pour the tonic water into the highball glass filled with ice

6. Peach Basil Espresso Tonic

When peach season is around the corner, it’s time to switch out those blueberries for a juicy, ripe peach. I love how it gives my espresso tonic a delicate, floral sweetness, a completely different thing compared to any other recipe.

Materials Needed

Ingredients: 

  • Four tablespoons of ground coffee
  • Six ounces of tonic water
  • Two whole peaches 
  • Two cups of boiled or filtered water
  • Two tablespoons of sugar (or sweetener of choice)
  • Basil leaves, or mint leaves to garnish

Equipment:

  • A saucepan
  • An espresso machine
  • A highball glass
  • A wooden spoon
  • A blender

Method:

Step 1: Brew The Espresso

Brew two ounces of espresso using your favorite coffee. Let it rest at room temperature to cool down.

Step 2: Make Peach Syrup

Wash, peel off the skin and dice your peach into smaller pieces. Add the diced peach, sugar, and water into the saucepan and bring to a boil over high heat. Reduce to low heat and keep it simmering for five to ten minutes.

Set it aside and let the syrup cool completely. Once cooled, put it into a blender and blend well until the mixture is smooth. Store it cold in a jar.

Step 3: Assemble & Serve

Add peach syrup to the bottom of a highball glass and fill it with ice. Pour tonic water on top of the ice, followed by the espresso. Garnish with basil leaves or mint leaves and serve.

If you liked this post, you’ll also love our espresso with sugar recipes and our espresso with whipped cream recipes. 

Author

  • Oanh Nguyen

    Born and raised by a traditional mama-barista, Oanh is a typical Viet coffee aficionado who would spend her entire precious Sunday showing you how to categorize coffee beans just by the looks and smells. She enjoys writing copies about everything drink-related while sipping her favorite rosebud tea.