The Espresso & Tonic is a modern café-bar highball that’s equal parts bright, bitter, and wildly refreshing. A fresh espresso shot (or decaf) brings roasted depth and crema, while Top Hat East India Tonic Water adds crisp quinine bitterness, fine bubbles, and a clean citrusy lift. Serve it ice-cold and finish with an orange peel for a drink that drinks like “cold brew spritz meets tonic highball.”
This drink is all about contrast: bright bubbles + quinine bitterness against rich espresso crema. The orange peel is key—it bridges coffee roast into citrus and makes the whole thing feel intentional.
Method
- Fill a tall Collins or highball with plenty of fresh ice.
- Top with 5 oz Top Hat East India Tonic Water.
- Pull a single or double espresso shot (or decaf).
- Slowly pour the espresso over the top to create a layered “float.”
- Express an orange peel over the glass (or add an orange slice) and serve immediately.
Pro move: For the cleanest layers, use very cold tonic and pour the espresso gently over the back of a spoon. Want it integrated? Give one slow stir—just once—so you keep the sparkle.