5 minutes · 1 serving · Home recipe
Scaling changes ingredient amounts, not equipment capacity or the instructions. Brew espresso shots separately; batch only within your equipment’s limits.
Ingredients
- 36 g double espresso
- 120 ml chilled tonic water
- 120 g ice cubes
How to make it
- Fill a tall glass with ice and pour in the chilled tonic.
- Brew the espresso into a separate heat-safe cup and let it cool briefly.
- Pour the espresso slowly down the side of the glass or over a spoon.
- Stir gently once and taste. Add more tonic if desired.
A note for your next cup
Use tonic water you enjoy on its own. Espresso can release carbonation quickly, so leave headroom.
An original home adaptation, not independently kitchen-tested. Drink names, sizes, and proportions vary between cafés. The illustration shows ingredients schematically, not exact measured layers.
Recipe notes
This is an original home recipe with suggested proportions. It has not been independently kitchen-tested; café definitions and equipment vary. For the espresso base, see our espresso brewing guide.