Appetizers and Drinks
comments 10

Caffè Tonic

Intrigued / grossed out by this. RT @TastingTableNYC Meet coffee’s new mate. Tonic water.
@Francis_Lam via Twitter

My first thought: Espresso and tonic water? No way. There’s no way that tastes good.
My second thought: That’s so weird, I have to try it.

It actually works! The bitter, roasted flavor of the coffee mixes with the sweet, spicy flavor of the tonic water. I tried it with the bottle of tonic water I had at home, and it was good; I went out and found the Fever Tree Tonic that Tasting Table recommends, and it was fantastic.
It was so good that I’m restraining myself. Writing this makes me want to go make another one right now, but I’ve hit my self-imposed espresso limit for the day. Four shots is enough, right?

If your coffee addiction started with something sweet (like cafe mocha at Arabica Coffee on Coventry back in the day), but your tastes have matured, try a caffè tonic.

Recipe: Caffè Tonic

Adapted from: Coffee Tonics are the New Iced Tonic

Prep Time: 5 minutes
Cook Time: 5 minutes


  • Espresso machine (I depend on my Nespresso every morning)



1. Make the Caffè Tonic

Pour the tonic water into a glass, and fill with ice. Gently pour the espresso on top of the tonic water. Serve.


  • The espresso will float on top of the tonic – that’s OK, every sip will give you a mix of both.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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Filed under: Appetizers and Drinks


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Robert Court says

    Have tried this a couple of times and it’s great, thanks Mike. I prefer equal quantities of tonic and espresso, (2 rather than 6 ounce of tonic) which is how it looks in your photo. You can drop the espresso straight from the machine into the glass and save the washing. A quick and easy afternoon pick-me-up on a warm day.

  2. ray4433 says

    I love bone marrow. By the way, keep the fat on the shank. More flavor !!!! It can be strained and made into great gravy. This is not a diet idea.

  3. Matt Kreger says

    Almost sounds interesting enough to try, but then I don’t want to risk making the Gin feel bad. Better safe than sorry.

  4. Maryann says

    The cooked marrow is delicious spread on a piece of bread season with salt and pepper. This was considered peasant food and now gourmet!

  5. If they’re sliced crosswise into 1 1/2 to 2 inch pieces, then this recipe is good as is; if you’re cooking the entire pig foot, increase the cooking time to 45 minutes under pressure (with a natural pressure release) – the thicker pig foot needs more time to cook.

    Good luck, and let me know how it goes!

  6. Stephanie says

    Oh my. I grew up in coffee country and was practically weaned on espresso. This looks so completely wrong. And yet I’m going to have to try it. Great post, Mike!

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