Go Back
Tall glass of yuzu espresso tonic with dark espresso layered over golden tonic water and ice on marble

Yuzu Espresso Tonic with Citrus Foam

A layered iced coffee drink with yuzu juice, tonic water, and a double espresso shot, ready in 5 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Drinks
Cuisine: Japanese
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 60 ml double espresso shot freshly pulled, about 2 oz
  • 150 ml tonic water chilled, high-quality such as Fever-Tree or Q Tonic
  • 15 ml yuzu juice bottled or fresh, about 1 tbsp
  • 10 ml simple syrup optional, about 2 tsp - skip for an unsweetened version
  • 1 cup ice cubes large cubes preferred
  • 1 piece yuzu zest or thin citrus wheel optional garnish

Method
 

Build the Drink
  1. Pull a double espresso shot (60 ml) and set it aside to stay hot while you build the base.
  2. Pour 150 ml chilled tonic water into a tall 12 oz glass. Do this slowly down the side of the glass to preserve carbonation.
  3. Add 15 ml yuzu juice and, if using, 10 ml simple syrup directly into the tonic. Stir once, gently, with a long spoon.
  4. Fill the glass with ice cubes, leaving about 3 cm / 1 inch of space at the top.
  5. Hold a bar spoon just above the ice, bowl facing up, and pour the hot espresso slowly over the back of the spoon. It will float briefly on top before layering through - this is the effect you want.
  6. Garnish with a small piece of yuzu zest or a thin citrus wheel if using. Serve immediately.

Notes

  • Use 15 ml / 1 tbsp yuzu juice precisely - too much overwhelms the espresso.
  • Pour espresso over a spoon to float it; skip this step and the drink fizzes over.
  • Large ice cubes melt 30 to 40 percent slower than standard cubes - worth using here.
  • Assemble and serve within 2 minutes of pulling the espresso shot for best flavor.
  • If bottled yuzu juice smells faintly of preservative, a small squeeze of fresh mandarin fixes it.