The rich froth of a latté, or the gruff, perfunctory taste of a cup of percolator brew—those are the flavors and textures a coffee fiend knows best. A little less familiar? The sweet, bubbly effervescence of an espresso tonic: a drink that transforms coffee beans from indulgent into something more refreshing.
The espresso tonic is hardly a novel beverage: it’s believed to have been created in Norway back in 2007. But the drink—which combines a shot of espresso with tonic water—has been slow to make its way Stateside, only creeping onto the menus of serious coffee joints. (It’s also remained largely out of the purview of major players like Starbucks or Peets—but don’t expect that to last long.)
Laura Reilly, founder of the newsletter Magasin, tried her first espresso tonic this past spring at a NYC popup for LA-based Maru Coffee. “It was a totally novel concept for me, but it perfectly satisfied the longstanding desire I’d had for a sparkly coffee drink, after realizing that simply adding regular fizzy water doesn’t work on a flavor or textural level,” she says. Soon, she was tucking cans of tonic water into her purse and sneaking them into local shops, pouring them over an espresso shot she’d order solo. “I actually had no idea they were not a new drink,” adds Reilly. “I guess everything that can exist already has, in a way, so I won’t say I’m surprised.”
Now, the espresso tonic stands poised to break out as a beverage that bridges the gap between morning coffee and after-hours refreshments. Young people are drinking less alcohol and looking to mocktails or adaptogenic drinks instead. As for coffee, at Starbucks, cold drinks represent over 75% of the brand’s sales. That puts the espresso tonic in a uniquely poised place to surpass the frappuccino and the espresso martini as well.
Intrigued by the espresso tonic’s refreshing qualities, it was just last summer that Zach Coffey first had the idea to bring the espresso tonic to a bigger audience. Coffey, who built his career as a sales representative in the coffee industry, started to see espresso tonics pop up on the menus at independent cafes around the country as he traveled for work.
He saw the drink as his chance to bring a new product to market, “pivoting away from indulgence and starting to go down that route of this refreshing afternoon pick me up.” This spring, he launched Spritzi, a canned cold brew tonic that comes in orange, strawberry dragonfruit, and classic coffee flavors.
Handing out samples in grocery stores around his hometown of Chicago, Coffey and co-founder Bianca Smith found themselves fielding questions about mixing in milk or a swirl of chocolate syrup from customers who were trying their very first sips. “It’s been really fun to watch people experience something for the first time totally and be surprised by how much they like it,” Smith says. Now, the brand is broadening its base with partners like NYC’s buzzy Pop-Up Grocer.
When content creator William Conrad first tried the espresso tonic, he was drawn to the balance of bitterness and fizz that the drink offered. “It’s light and refreshing in a way that other coffee options like lattes or cold brew aren’t,” he says. “It’s almost like the perfect mix of a coffee kick with the effervescence of a soda—ideal for hot days or when you want something a little out of the ordinary.” Creating videos that show his hundreds of thousands of followers how to make one at home, he’s often fielding comments from those discovering the drink for the first time. Like Coffey, Conrad is as much an educator as an influencer, spreading the gospel of this bold cold brew alternative.
Once newly converted fans take the first step via Spritzi or on the menu of a favorite local cafe, the beauty is that it’s shockingly easy to make at home. Pour a glass of tonic water over ice and top with a shot of espresso—and you can add a squeeze of lemon or a twist of orange peel if you’re feeling creative. Refreshing, with just the right amount of kick.