Sparkling espresso and tonic for summer aperitifs

An espresso poured over cold tonic: 5 minutes, two layers, zero alcohol. The complete recipe + the coffee selection that makes all the difference.
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A large glass filled with sparkling espresso and tonic.

Sparkling espresso and tonic for summer aperitifs

One June evening, a highball glass filled with ice cubes, two distinct layers: the dark coffee floating on top, the sparkling tonic crackling beneath. The espresso tonic emerged in specialty coffee circles, probably in Scandinavia, when baristas began pairing tonic with espresso shots.
Since then, this non-alcoholic summer drink has moved beyond barista competitions to become a staple on cocktail tables, offering a sophisticated alternative to traditional cocktails. Here's how to make it at home, and why your choice of coffee will make all the difference.

Why coffee is the key ingredient in this glass

Most espresso tonic recipes focus on the pouring technique. They miss the essential point: it's the roast that determines whether the drink works or not. A light to medium roast reveals fruity and floral notes that complement the botanical aromas of the tonic, with Ethiopian and Kenyan coffees being particularly well-suited. Conversely, a dark roast produces carbonous notes that overwhelm the freshness of the drink.
The difference is clearly noticeable, especially with a single origin coffee. This is where Café 9|38's low-temperature roasting process makes all the difference: by preserving the original aromas of the bean, it offers exactly the aromatic profile that pairs perfectly with a premium tonic.
Our baristas noticed this when testing the blend in our coffee houses: with the single origin Ethiopian espresso, the espresso reveals notes of red fruit and orange blossom that complement the bitterness of the tonic instead of overpowering it. single origin Ethiopian Organic, with its characteristic fruity notes, makes an ideal starting point for an espresso tonic as an aperitif.

Layered espresso or shaken espresso: two very different experiences.

Espresso tonic can be served in two radically different ways. The layered version (with the espresso poured last over the back of a spoon) preserves the effervescence and creates that striking visual effect of coffee-tonic layers. Start by tasting each layer separately to perceive the complexity, then gently mix to observe the evolution of the flavors.
The shaker version, on the other hand, borrows the codes of the non-alcoholic mocktail coffee: Quaff Magazine proposes a mixture of 11 cl of espresso, 11 cl of tonic water, 1,5 cl of sugar syrup and 0,75 cl of lime juice, shaken for ten seconds. The result is frothier, rounder, a drink that is closer to a bar cocktail than a iced coffee teaThe recipe below details the layered version, the most classic.
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Preparation time 5 minutes
Total time 5 minutes
Type of dish Cocktail
Portions 1

Ingredients
  

  • 60 ml double espresso (freshly extracted)
  • 120 to 150 ml premium tonic with natural quinine (Fever-Tree type)
  • Ice cubes in generous quantities
  • 1 zest lemon or orange (optional)

Instructions
 

  • Fill a highball glass three-quarters full with ice cubes.
  • Pour the ice-cold tonic water over the ice cubes.
  • Extract the double espresso: 18 to 20 g of ground coffee, 25 to 30 seconds of extraction, water between 92 and 96 °C.
  • Within 30 seconds of extraction, slowly pour the espresso over the back of a bar spoon placed on the surface of the tonic. The layers will form naturally.
  • If desired, squeeze a citrus peel over the glass, gently pressing the skin to release the essential oils, then place it on the rim.
  • Serve immediately.

Notes

  • Without an espresso machine: An AeroPress in concentrated mode (reverse recipe, increased dose) produces a similar result. Compatible capsules also work with a good tonic.
  • Choosing your tonic: Opt for a tonic with natural quinine and low sugar content; it allows the coffee to express itself rather than overpowering it.
  • Cocktail version: Add 2 cl of botanical gin to the layers to transform the mocktail into a festive aperitif.
  • Gourmet pairing: Serve with sea salt crackers, fresh raspberries, or herbed cream cheese. The salt and acidity create a contrast that enhances the fruity sweetness of the espresso.
 
Three details make all the difference: a single-origin coffee with a light or medium roast, the espresso poured last, and a tonic without artificial sweeteners. The drink is ready in five minutes, but the effect lasts all evening. To find the perfect bean to elevate your next espresso tonic, Explore the Café 9|38 cafes.

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