This peach espresso tonic is my ideal morning drink in the summer. It consists of a really delicious peach, basil, and brown sugar syrup mixed with tonic water and a shot of espresso. The sweet syrup and espresso mix so well with the bitter tonic that your morning coffee feels like a sophisticated mocktail!
I love espresso and espresso cocktails, just check out this Espresso Old Fashioned or this Bourbon Espresso Martini! I love how concentrated and flavorful espresso is, and this version with tonic water is the perfect way to make an iced espresso drink that really celebrates the espresso.
Jump to:
Key Ingredients:
- Espresso: a single shot of freshly brewed espresso is the key ingredient in this drink. Using true espresso is key; I would not substitute for regular drip coffee as it's not as strong.
- Tonic Water: tonic water is a slightly sweetened carbonated beverage made with quinine. It has a slightly bitter flavor. My go-to brand is FeverTree.
- Peaches: Use fresh or frozen peaches to make the syrup.
- Basil: A little fresh basil adds a wonderful herby note to the syrup.
- Brown Sugar: Brown sugar is sugar with a little molasses, which gives it a deeper and more caramelized flavor.
See recipe card for quantities.
How to make this recipe:
Step 1: Make your peach syrup by adding 2 cups of sliced peaches, 6-7 basil leaves, and 1 cup of brown sugar. Heat until all the sugar has dissolved. Let cool, then strain.
Step 2: Brew your espresso.
Step 3: Add ½-3/4 ounce of syrup to an ice-filled glass. Add 3-4 ounces of tonic water.
Step 4: Top with the espresso, stir, and garnish with basil and more peach slices.
Expert tips:
- Use frozen peaches for a quick and easy syrup with minimal cleanup.
- You can also mix frozen peaches with the ice for a chilled but less diluted drink.
- Keep the extra simple syrup in an air-tight container in the refrigerator for up to two weeks.
Looking for other recipes like this? Try these:
Print
Peach Espresso Tonic
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 drink 1x
- Category: coffee
- Method: stirred
- Cuisine: american
Description
This peach espresso tonic is my ideal morning drink in the summer. It consists of a really delicious peach, basil, and brown sugar syrup mixed with tonic water and a shot of espresso.
Ingredients
For the syrup:
- 2 cups sliced peaches (fresh or frozen)
- 1 cup brown sugar
- 1 cup water
- For the drink:
- ½-¾ ounce peach syrup
- 3-4 ounces tonic water
- 1 shot espresso (1 ½ ounces)
Instructions
- Make your peach syrup by adding 2 cups of sliced peaches, 6-7 basil leaves, and 1 cup of brown sugar. Heat until all the sugar has dissolved. Let cool, then strain.
- Brew your espresso.
- Add ½-3/4 ounce of syrup to an ice-filled glass. Add 3-4 ounces of tonic water.
- Top with the espresso, stir and garnish with basil and more peach slices.
Notes
Keep the extra simple syrup in an air-tight container in the refrigerator for up to two weeks.
elizabeth says
.