Maria’s Espresso Tonic (With a Twist)
On a trip to Mexico, Hampstead store manager Maria stumbled upon an icy, refreshing cup of café tónico – a mix of coffee and bubbly tonic water. Back in London, she found out that a splash of orange juice goes even further in balancing the bitterness of the coffee and adding just the right amount of natural sugar. We encourage sceptics to give it a shot (no pun intended), but swapping the tonic for sparkling water and/or skipping the orange juice will still keep it in the category of ‘perfect summer drinks’. It won’t be as sweet, though, so feel free to add a bit of sugar or simple syrup, or just enjoy the more coffee-forward taste.
Makes 1 (390ml) glass
Ingredients
1 double espresso shot, cooled
Ice
150ml tonic water
1 tbsp orange juice
Ice
150ml tonic water
1 tbsp orange juice
Method
- First, brew your double shot of espresso and leave it to cool. You can speed up the cooling time by placing it in the fridge.
- Fill your glass at least half full with ice. Add the tonic water, leaving enough space for the espresso and orange juice (use less tonic water if necessary). Add the espresso and top with orange juice. Stir gently and enjoy.
BK Tips
- Feel free to swap out the orange juice for another citrus juice, like lemon, lime, or even grapefruit
- For a layered effect, hold a spoon upside down over the glass and slowly pour the espresso onto it; this will make the tonic water and espresso look separate. Just make sure to mix it before you drink – otherwise, you won’t taste the elements together!
