Welcome to Espresso Tonic Summer. I know your summer already has what it needs to be perfectly cozy, but this is the espresso remix you need during the hottest days this year. Perfectly sweetened and lightly fruity, with the lightest bubbly touch, and the right balance of espresso bunch, this strawberry-rhubarb espresso tonic is a seasonal twist on the coffee shop drink that took over Scandinavia a few years ago.
Why you’ll love this: It’s the perfect blend of fruity and sweet, cool and refreshing, and punchy with a little caff kick that only espresso can deliver. This strawberry-rhubarb espresso tonic is easy to make and versatile, too, with endless twists you can concoct after getting the basics down.
Perfect for: chill work-from-home days that need a touch of luxury, afternoons lounging poolside, and Sundays spent reading on the porch.
What you do: chop some rhubarb and strawberries, combine them with sugar, water, and a little lemon peel. Bring it to a boil, mash it all down, and strain. Cool then spoon 2-3 tablespoons (Or more, and I tend to believe that more is more.) into the bottom of a glass, top with ice, pour in your tonic, and pour a shot of espresso over the back of a spoon to float on top. Take photos for Substack, then stir it up, and skål to you!
The espresso: This drink works best with fresh espresso, but a little cold brew can work too—maybe 1/4 cup. It’ll be a gentler rise, but we love that for us. Stovetop espresso makers are cheap, too, if you’re just beginning your at-home coffeeshop journey.
Keep the separation: To keep the layers really separate for presentation, make sure you pour the syrup in the bottom of the glass, then the ice, then the tonic water. Finally—and most importantly—slowly pour the espresso shot over the back of a spoon on top of the tonic water. This process helps the espresso stay clearly separated from the other layers and makes for a really stunning beverage. You’ll want to mix it up before drinking, though!
Strawberry-Rhubarb Espresso Tonic
Serves 1
For the strawberry-rhubarb syrup (makes enough for about 4 drinks):
1 cup chopped rhubarb
½ cup chopped strawberries (fresh or frozen)
½ cup sugar
½ cup water
Strip of lemon peel, optional
For the espresso tonic:
About 1/2-3/4 cup tonic water (less for a sweeter, stronger drink; more for a lighter, more refreshing drink)
2-3 Tbsp. strawberry-rhubarb syrup (or to taste)
1 shot espresso (or about 1/4 cup strong cold brew)
Ice to fill glass
Garnish: fresh basil leaf, freeze-dried strawberries, dried edible flower, or fresh strawberry, sliced (all optional)
Instructions
Make the syrup: Combine rhubarb, strawberries, sugar, water, and lemon peel in a medium saucepan over medium heat. Bring to a strong simmer and cook about 10 minutes, mashing the fruit to help it soften and break down. Remove from heat, strain, and cool.
Make the espresso tonic: Spoon 2-3 tablespoons strawberry-rhubarb syrup into the bottom of a serving glass. Fill cup with ice, then pour over 1/2-3/4 cup tonic water. Slowly pour espresso shot over the back of a spoon over the tonic water
Garnish: Top with freeze-dried strawberries or a slice of fresh strawberry, a fresh basil leaf, or fresh or dried edible flowers, depending on how fancy you’re feeling.