Espresso tonic

Coffee & bubbles · 3 min

Free recipes

Equipment

Espresso machine · scale · serving vessel

Ingredients

• 120 g · ice cubes
• 150 ml · chilled tonic water
• 40 ml · fresh espresso
• 1 pc · orange slice

Preparation

1. Pull your espresso

   Use freshly ground coffee. For a double espresso, start with 18 g in and 36–40 g out in about 25–30 seconds. Adjust the grind to taste. Measure 40 ml for this drink.

2. Make room for ice

   Add 120 g of ice to a clean serving glass. Leave space for the remaining ingredients.

3. A little sparkle

   Slowly pour 150 ml of chilled tonic water over the ice. Tilt the glass slightly to preserve the bubbles. Leave at least 3 cm at the top.

4. The beautiful pour

   Let the espresso cool briefly, then slowly pour 40 ml over the back of a spoon. Watch the layers form. Stir once before drinking.

5. Your finishing touch

   Finish with 1 orange slice. Serve immediately and enjoy the contrast of aromas.

6. Take a little moment

   Taste before adding any extra sweetness. Enjoy while the texture and aroma are at their best.

Tip

Use a glass of at least 350 ml. Cold tonic and a gentle pour help keep the bubbles and prevent overflowing foam.

Crema