Espresso and tonic
Espresso and tonic is a non-alcoholic drink made by mixing espresso with tonic water. The classic method is to pour espresso over ice and add cold tonic, creating a layered beverage; if the tonic is poured onto the espresso, a foamy head may form. Flavorings such as sugar syrup, lemon, cherry, lime or honey are often added.
The drink was first recorded in Oslo in 2007, created by a barista who would later help found Koppi Roasters. It appeared on the Koppi menu in Helsingborg as Kaffe & Tonic. It grew popular in Scandinavia and reached North America in the 2010s, helped by international barista competitions, and had reached Japan by 2015. Tonic water dates back to 1858 in London, and espresso machines to 1905 in Italy. Historians note the drink as part of barista fashion.
In 2019, Caffè Nero teamed with Fever-Tree to offer two versions of the drink. For serving, a Collins glass with a straw is common, and garnishes or additional flavors like lemon, cherry, lime or honey are often used.
This page was last edited on 2 February 2026, at 11:14 (CET).