Dialed in: Espresso Tonic

This Coast Espresso not only lends itself well to milk but also to tonic water!

At their Vancouver cafe Modus Coffee serves up an espresso tonic with homemade syrup.

“We’ve had an espresso tonic every year since we opened, and every year we switch up the syrup flavour. First, we had saffron and cardamom, year two was cherry vanilla, year three was ginger lemon, and now we’re onto a strawberry,” Sharif Sharifi, the Operator at Modus told us.

To give you a taste of the Modus experience and help you beat this summer heat, Sharifi shared with us their recipe for espresso tonic with ginger syrup!

What You'll Need:

1. A 350ml glass filled approximately 3⁄4 with ice

2. 170ml of tonic Water (standard brands work just as well as alternative artisanal brands)

3. 20g of coffee

4. 20ml ginger syrup (optional; requires ginger, sugar, and water)

5. An espresso machine

How to make it:

1. Prepare the ginger syrup in advance:

a) Bring 100g of water to a simmer.

b) Add 100g of cane or granulated sugar.

c) Add minced ginger from a 1-inch piece.

d) Simmer for 10 minutes, or longer to increase the
ginger intensity.

e) Strain the syrup and let it cool.

6. Prepare your glass filled 3⁄4 with ice.

7. Add 20ml of ginger syrup to the glass.

8. Add 170ml of tonic water to the glass.

9. Prepare your espresso shot with the following recipe:

•18.7g in, 50g out, in 27 to 29 seconds.

10. Slowly pour the espresso on top of the tonic water to
create a float.

11. Enjoy as is with the layers, or mix well before drinking!