Yuzu Espresso Tonic

Make the most of two trends in this delicious summer coffee drink: yuzu and espresso tonics. It's worth finding yuzu juice or yuzu puree to be able to turn your kitchen into a coffee shop.

Course Beverage

Cuisine American

Keyword Espresso Drinks, Espresso Tonic, Yuzu

Prep Time 5

Cook Time 0

Total Time 5

Servings serving

Calories 29kcal

Author Cara Harbstreet

Equipment

espresso machine
espresso glass 75 ml size
heat-safe glass at least 10-12 oz size

Ingredients

2 fl oz espresso freshly brewed
1.5 tbsp yuzu puree or about 1/2 to 1 oz yuzu juice
4-6 oz tonic water or light/diet tonic water
ice cubes
citrus wedges, fresh herbs, or other optional garnishes
1/4 oz simple syrup or honey syrup optional for sweetness if too tart

Instructions

Prepare a double shot of espresso.
As the espresso is brewing, add yuzu puree or yuzu juice to a heat-safe serving glass. Add ice cubes to your serving glass, filling to the top.
Carefully and slowly pour the tonic water over the ice, filling to about 3/4 full. Pour the espresso over the ice and gently stir to mix. Add garnishes of your choosing, such as a citrus wedge (lime, lemon, or orange) or fresh herbs.
If needed, add a small amount of simple syrup or honey syrup if too tart. Top off your glass with additional tonic water, if desired. Serve immediately and enjoy.

Notes

To make a yuzu coffee espresso, adjust the ratios to allow for 1 part brewed coffee to 1 part tonic water (approximately 4 fl oz each). Adjust according to your taste preferences and the strength of the coffee.

For a yuzu cold brew espresso, adjust the ratios to approximately 1 part cold brew to 2 or 3 parts tonic water.

Nutrition