Although you can use any tonic containing real quinine (put down the plastic 2 liter), selecting one that pairs with the coffee profile will yield a particular piquant drink.
I used Q Tonic here which I find to be slightly more effervescent than other brands, but I change out the tonic depending on my mood or the coffee beans being used. The Espresso & Tonic with salted cream is simply a creamy, caffeinated quinine delight. As you can probably guess, this would serve as a great template for a coffee cocktail! An ounce or 2 of a barrel aged spirit or liqueur added in would be delicious, but drinking it on it’s own is just and enjoyable. Topping with salted cream is an addition I made with some leftover cream for a cocktail. It has been embraced by baristas and coffee aficionados here in the US in the past 6 years or so.Īlthough it’s few and far between that I see it on a cafe menu in the States, I have asked for it and been reward a few times with this effervescent coffee drink. Espresso topped with tonic is widely and wildly consumed in European cafes ( reported to have been first whipped up by the owner of Koppi Roasters). It is lovely sipped in the afternoon as a pick-me-up treat to get through the rest of the days work tasks or over a long brunch. A true expression of the saying greater than the sum of it’s parts. The Espresso & Tonic is a cold coffee drink that feels indulgent, while still being simplistic in it’s ingredients.
Print Recipe ESPRESSO & TONIC WITH SALTED CREAM
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