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Honey Basil Espresso Tonic

Honey Basil Espresso Tonic

A refreshing coffee tonic crafted with smooth espresso, golden honey syrup, and fresh basil, topped with sparkling tonic water. Bright, herbal, and lightly sweet, this specialty coffee drink is the perfect balance of bold flavor and crisp refreshment.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 1
Course: Drinks
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 2 oz 1 double shot espresso (about 2 oz / 60 ml), freshly brewed
  • 1-2 fresh basil leaves
  • 1 oz honey syrup see below for detailed instructions

Equipment

  • Espresso machine or moka pot (for brewing espresso)
  • Shaker or mixing glass (for muddling basil and honey syrup)
  • Muddler or wooden spoon (to gently press the basil leaves)
  • Tall glass (highball or Collins glass) (for serving)
  • Bar spoon (to layer the espresso over tonic)
  • Citrus peeler or knife (optional but nice if adding a garnish slice)

Method
 

Make the Honey Syrup:
    Ingredients
    1. ½ cup honey (use a light, floral variety for a delicate sweetness, or darker honey for a richer flavor)
    2. ½ cup hot water
    Instructions
    1. Heat the water: Bring water to just below a boil (you want it hot, but not boiling, so it doesn’t alter the honey’s delicate flavors).
    2. Combine with honey: In a small bowl or heatproof container, mix the hot water with the honey.
    3. Stir until dissolved: Whisk or stir until the honey is fully blended into the water, creating a smooth, pourable syrup.
    4. Cool & store: Let it cool, then transfer to a clean glass bottle or jar. Seal tightly and store in the refrigerator for up to 1 week.
    5. Muddle the basil: In a shaker or sturdy glass, gently muddle 1–2 basil leaves with the honey syrup to release aroma (don’t pulverize).
    6. Add espresso: Pour in the freshly brewed double shot. Swirl or stir to combine.
    7. Prepare the glass: Fill a tall glass with ice. Pour in tonic water first (this prevents over-foaming).
    8. Float espresso mixture: Slowly pour the honey-basil espresso mixture over the back of a spoon so it layers on top of the tonic.
    9. Garnish & serve: Add a basil sprig and optional citrus slice for aroma. Stir gently before sipping.

    Notes

    • Chill your ingredients: Cold tonic water and plenty of ice make this drink extra refreshing. If the tonic isn’t cold, the fizz will fade fast.
    • Build it in the right order: Always pour the tonic first, then gently add the espresso mix. This keeps the bubbles lively and helps create that pretty layered look.
    • No espresso machine? A moka pot or even a small amount of cold brew concentrate works just fine.
    • Sweetness to taste: Start with the full ounce of honey syrup, then adjust up or down depending on how sweet you like it.
    • Play with herbs: Basil is bright and peppery, but mint, rosemary, or even thyme bring fun twists.
    • Try a citrus pop: A squeeze of lemon or a citrus garnish adds extra sparkle.
    • Make ahead: Honey syrup keeps for up to 2 weeks in the fridge, so you can whip this up in no time once it’s ready.