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    Home » Recipes » Summer Recipes

    Published: May 24, 2024 · Modified: May 24, 2024 by Pate Giltner 1 Comment

    Peach Espresso Tonic

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    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!

    An espresso tonic on a stone coaster on a marble table. The drink is garnished with peach slices and basil.

    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:
    • How to make this recipe:
    • Expert tips:
    • Looking for other recipes like this? Try these:
    • Peach Espresso Tonic

    Key Ingredients:

    The ingredients on a marble table with peaches and tulips.
    • 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:

    The peaches, basil, water, and sugar in a clear glass pot.

    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.

    A shot of espresso in a white espresso cup.

    Step 2:  Brew your espresso.

    A rocks glass filled with ice, the peach syrup, and tonic water.

    Step 3: Add ½-3/4 ounce of syrup to an ice-filled glass. Add 3-4 ounces of tonic water.

    The drink once the espresso has been added.

    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.

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    Print
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    An espresso tonic on a stone coaster on a marble table. The drink is garnished with peach slices and basil.

    Peach Espresso Tonic

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Pate Giltner
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 1 drink 1x
    • Category: coffee
    • Method: stirred
    • Cuisine: american
    Print Recipe
    Pin Recipe

    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

    Scale

    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

    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.
    2. Brew your espresso.
    3. Add ½-3/4 ounce of syrup to an ice-filled glass. Add 3-4 ounces of tonic water.
    4. 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.

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. elizabeth says

      May 24, 2024 at 9:49 am

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    Pate Giltner holding a cupcake

    About Pate

    Hi! I'm Pate, the blogger, recipe developer, and photographer behind The G&M Kitchen!

    Raised in the heart of Kentucky, I come from a long line of passionate cooks and bakers. The kitchen was always the heart of our home, where we transformed vegetables into delightful dishes and crafted pies and cakes that emerged from the oven. This tradition of coming together through food and cooking inspired the name of my blog, The G&M Kitchen – 'G' for my father's family, the Giltners, and 'M' for my mother's family, the Millers.

    I also believe if a recipe is missing something, it's probably bourbon.

    Learn more about me →

    Hello and welcome!

    Here at The G&M Kitchen, you will find southern-inspired baking recipes with a modern twist that are easy, elegant, and fun! Everything is made from scratch, designed for the home kitchen, and is simply delicious!

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    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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