Cocktail Cabin
Espresso Tonic
Hot espresso, cold tonic, one orange twist - the mocktail of the last ten years.
Batch (12 drinks) - measured in Millilitres (UK)
SinglePitcher (6)Batch (12)
Back to the recipe
Only this sheet prints - the size above is what it is set to.
Ingredients
- 360 ml Espresso - A fresh, hot double ristretto - it has to be hot to float
- 1800 ml Tonic water - Very cold, and a dry one
- 120 ml Simple syrup - Only if your tonic is a bitter one
- 12 twists Orange twist (optional)
Batch (12 drinks) - about 2.28 l of measured ingredients, before ice and dilution.
Timings and per-glass steps are written for one drink and are not scaled. A full jug takes longer to chill, so stir or shake until it is properly cold rather than by the clock, and pour over fresh ice one glass at a time.
Quick version
- Pour the hot espresso over cold tonic and ice, and finish with orange peel.
Method
- Fill a highball glass to the top with ice and add the tonic water, keeping it as cold as you can.
- Pull a double espresso and let it stand for twenty seconds.
- Pour the espresso over the back of a spoon onto the surface of the tonic - it should spread across the top and sit there.
- Express a piece of orange peel over the glass and drop it in, and drink it with a straw from the bottom.