- 4 fluid ounces chilled tonic water (120ml), plus more if desired
- 1 freshly brewed shot of espresso
- Simple syrup, to taste (optional)
- 1 slice of lemon, for garnish
- Fill a highball glass with ice.
- Pour the tonic water over the ice, leaving a bit of room at the top.
- Gently pour the espresso over the tonic—you want that beautiful layered effect.
- Garnish with a slice of lemon for that extra touch of elegance.
I had my first espresso tonic at a tiny café in Paris a couple of years ago—one of those places with rickety chairs, perfect lighting, and a barista who looked like he belonged in a French film. I wish I could remember the name (I always think I’ll remember… and never do), but I do remember the drink. It was unusual, unexpected—and totally fabulous. Bitter, bubbly, and just the jolt I didn’t know I needed. I knew right then I had to bring it to Mon Pitou.
It’s not your average iced coffee, but that’s the charm. The espresso cuts through the tonic like a dream, and the bubbles make it feel almost cocktail-esque. If you’re feeling sweet—or trying to win over someone who’s skeptical—a teaspoon of simple syrup does the trick. But personally? I like it just as it is: bold, bright, and refreshingly different.
Cheers, my friends. Here’s to Parisian memories and coffee that keeps you on your toes.
