Espresso Tonic

Koppi, a roastery in Helsingborg, Sweden, is credited with the Espresso Tonic in 2007 — the story is that a batch of tonic water left over from a delivery ended up with espresso poured over it. The combination works because tonic’s quinine bitterness meets coffee’s own bitterness, and light-roasted coffee keeps the fruit instead of the ash. Barista competitions carried it out of Scandinavia in the 2010s, and bars now serve it with gin, vermouth or coffee liqueur added. On its own it is non-alcoholic.

• Spiked versions (gin, vermouth, coffee liqueur) appeared once bars adopted it, and bottled versions followed.

• Gin Espresso Tonic
• Espresso Tonic with coffee liqueur
• Cold brew tonic

“The drink depends on the tonic being cold and the espresso being fresh; either one flat and it reads as a mistake.”