Espresso Tonic

The espresso tonic originated in Scandinavian specialty bars in the early 2010s and made it onto Brooklyn menus by the late teens. The build is straightforward: a tall glass of ice, 4–6 oz of cold tonic water, and a freshly pulled espresso poured slowly on top so it floats on the carbonation before mixing in. It works best with a fruit-forward, washed light-roast espresso whose acidity plays off the quinine bitterness.