Espresso Tonic
- 18 grams of medium-roast, single-origin coffee beans
- 100 ml (about 3.4 oz) carbonated water (or high-quality tonic water if available)
- 50 ml (about 1.7 oz) homemade tonic syrup (recipe below)
- Ice cubes
- Orange zest or lemon peel for garnish (optional)
- 10 grams cinchona bark chips, finely ground
- 375 grams water, plus more for topping up
- 375 grams granulated sugar
The Coffee Tonic is a light and refreshing beverage that combines the bold flavors of coffee with the crispness of tonic water. This drink is perfect for those who are looking for a caffeinated pick-me-up with a twist. The recipe involves pouring freshly brewed and cooled espresso or strong coffee over ice, followed by adding tonic water for a fizzy touch. Often garnished with a slice of citrus like lemon or orange, it's both visually appealing and invigorating. It’s a trendy and sophisticated choice for social gatherings or a pleasant change to your morning coffee routine.
Take your espresso game to the next level this summer with an invigorating twist on a refreshing beverage. The espresso tonic, a creation that sparked diverse reactions and excitement within the specialty coffee community, is a symphony of bitter and effervescent notes that promises to captivate your senses. In this recipe, we pay homage to the innovators of this drink while crafting our version from scratch, aiming for that perfect balance of coffee, sweetness, and quinine sharpness.
Ingredients:
- 18 grams of medium-roast, single-origin coffee beans
- 100 ml (about 3.4 oz) carbonated water (or high-quality tonic water if available)
- 50 ml (about 1.7 oz) homemade tonic syrup (recipe below)
- Ice cubes
- Orange zest or lemon peel for garnish (optional)
For the Homemade Tonic Syrup:
- 10 grams cinchona bark chips, finely ground
- 375 grams water, plus more for topping up
- 375 grams granulated sugar
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Prep Time: 10 minutes (plus cooling time for the syrup)
Cook Time: 5 minutes
Total Time: 15 minutes (plus cooling)
Equipment: Espresso machine, hand grinder (for cinchona), saucepan, strainer, coffee filter, carbonating system (optional)
Homemade Tonic Syrup Instructions:
1. Bring the water to boil in a small saucepan.
2. Add the finely ground cinchona bark to the boiling water, reduce heat, and simmer for 5 minutes.
3. Allow the mixture to cool, then strain through a fine-mesh strainer followed by a coffee filter to obtain a clear liquid.
4. Measure the liquid and top up with water to reach 375 grams again if necessary.
5. Combine the sugar with the cinchona infusion, stirring until fully dissolved to create the syrup.
Espresso Tonic Recipe Instructions:
1. Begin by preparing the homemade tonic syrup as instructed above. Allow the syrup to cool completely before using for the espresso tonic.
2. Brew a shot of espresso using 18 grams of freshly ground coffee.
3. While the espresso cools slightly, fill a highball glass with ice.
4. Pour the tonic syrup over the ice, followed by carbonated water or tonic water. Stir gently to combine.
5. Slowly pour the espresso over the tonic mixture. This should create a delightful layering effect.
6. Garnish with a twist of orange zest or lemon peel to add a citrus aroma, enhancing the complexity of the drink.
7. Serve immediately and enjoy the interplay of flavors in your crafted Ultimate Espresso Tonic.
Cooking Tips:
- For the best flavor, use freshly ground coffee and high-quality tonic water.
- To avoid diluting the drink too much, use large ice cubes that melt slowly.
- Take your time when combining ingredients to maintain the layered effect.
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Recipe inspired by the work of James Hoffmann, known for his expertise in the field of coffee. Discover more on his YouTube channel: https://www.youtube.com/@jameshoffmann.
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