Let Me Tell You About the First Time I Made This
So the first time I tried to make a Blood Orange Espresso Tonic with Rosemary, I completely botched the espresso—like, forgot to lock the portafilter and it went everywhere. Coffee ground slip-n-slide right across my little kitchen! But honestly, the smell was incredible (if you’re into that sort of thing) and it made me determined to nail the recipe. Now it’s sort of my rainy Sunday ritual—there’s something about the color and that zingy, roasty kick that just perks me up, even if my socks are still wet from the earlier coffee explosion. If an orange could go on holiday in Milan, this is what it’d bring back.
Why I Keep Coming Back to This Drink
I make Blood Orange Espresso Tonic with Rosemary whenever I want to feel fancy without actually putting on real pants (you know what I mean). My family goes crazy for this because it looks amazing, especially when you get that little rosemary sprig all perky on top. Plus, it’s surprisingly easy—just don’t try to squeeze blood oranges in a white shirt. I learned that the hard way. Oh, and when I’m trying to impress a guest who claims they “don’t like coffee,” this is my secret weapon. The citrus and herbal thing really softens the espresso punch—nobody expects it!
What You’ll Need (and What I Use When I’m Out of Stuff)
- 2 shots of espresso (I sometimes use really strong French press if the machine’s moody. My neighbor swears by instant coffee concentrate, but, eh, I’m not convinced)
- 1 blood orange (or two if they’re tiny; plain old oranges work but you miss that vampire glow—grapefruit is nice, too, for a change)
- 5 oz tonic water (any brand, though my gran was adamant about Fever-Tree, but Schweppes totally works if they’re on sale down the road)
- Ice (big cubes, small cubes, the weird shapes from the tray you forgot at the back of the freezer—whatever’s cold!)
- Fresh rosemary sprig (I grow mine in a pot that’s probably too small, but dried rosemary is a no-go, trust me)
How I Throw This Together (and Where I Usually Mess Up)
- Squeeze the blood orange into a glass—get as much juice as you can, and if a pip escapes, just fish it out with a spoon (or, honestly, your finger, if nobody’s watching). Sometimes I give the rind a quick twist over the glass for extra zing.
- Fill the glass with a handful of ice. If you overfill, the tonic spills everywhere, so go easy—unless you like cleaning sticky countertops.
- Pour in the tonic water. This is where I usually sneak a sip, just to see if the oranges are as sweet as I remember.
- Pull two shots of espresso—if you don’t have a machine, use strong brewed coffee; let it cool a bit, otherwise it’ll melt the ice too fast and you get a weird watered-down thing happening.
- Slowly (like, sloooowly) pour the espresso over the back of a spoon so it floats on top—if you mess this up and it mixes right in, no biggie, the flavor’s all there.
- Garnish with a fresh rosemary sprig. I give it a little slap (really, slap it between your hands) to wake up the oils.
Notes I’ve Gathered the Hard Way
- Once I tried making this with bottled orange juice. It… wasn’t great. Fresh juice really makes a difference.
- If you forget the rosemary, don’t panic—mint works in a pinch, but it’s a whole different vibe.
- On second thought, don’t overthink the tonic brand. If it’s bubbly, it’ll do. This isn’t the Queen’s garden party, right?
Weird and Wonderful Variations (And Some Duds)
- I’ve swapped blood orange for pink grapefruit—super tangy! My partner liked it more than the original. I wasn’t so sure. Maybe too zippy?
- Lemon tonic instead of regular tonic: surprisingly nice, but a bit sharp. Maybe add a dash of honey if you try this.
- Once, I accidentally used rosemary syrup instead of the sprig. It got way too sweet, but if you’re into that, go wild. I’m firmly in the “fresh is best” camp here.
- Okay, I once tried tossing in a cinnamon stick. I won’t do that again. That was a weird day.
Do You Really Need Fancy Gear?
If you’ve got an espresso machine, great. But honestly, a moka pot or even a French press with extra grounds works. I made it once with a borrowed Aeropress and it turned out grand. And if you don’t have a citrus squeezer, just use your hands (roll the orange first, makes it juicier). I’ve even used a jam jar as a makeshift muddler. No shame.
Will It Keep? (Sort Of…)
Here’s the thing: it’s best fresh, but I once put leftovers in the fridge overnight and, you know what, it was still decent the next morning. The bubbles fade, though. So, if you’re prepping ahead, maybe just mix everything but the tonic and ice, then add those right before serving. Honestly, in my house it never lasts more than a day anyway—everyone wants a second round.
How I Like to Serve This (And One Odd Tradition)
I always serve this in big glasses—more room for ice, more drama for the espresso float. Sometimes I rim the glass with a bit of orange zest and sugar if I’m feeling extra. For an afternoon pick-me-up, I bring out a little plate of salty nuts or, weirdly, some dark chocolate. My uncle swears this is “the only way to do it” and who am I to argue? For more pairing ideas, I love browsing Serious Eats for their drink snack combos.
If You’re Looking for My “Pro” Tips (aka Lessons Learned the Hard Way)
- Don’t rush pouring the espresso. I once dumped it all in—tonic fizzed over and I lost half my drink. Slow and steady, pal.
- Actually, I find it works better if the espresso is just warm, not piping hot, otherwise you get a melted, cloudy mess. Let it cool for a minute or two.
- And if your rosemary is looking sad, just skip it. Wilted herbs don’t magically perk up in tonic.
FAQ: Real Questions from Real (Thirsty) People
- Can I use regular oranges?
Yep! It won’t have that gorgeous color but the flavor’s still bright. Blood oranges just make it look fancy, honestly. - What if I don’t have tonic water?
You could use sparkling water and add a little simple syrup or agave. Not quite the same, but close enough—sometimes you just work with what you’ve got. - Is this good without coffee?
I’ve had someone ask me this (hi, Mum!). It’s basically a citrus tonic then—very refreshing, but you miss the espresso punch. - Where do you buy blood oranges?
I usually grab them at my local market in winter; outside of the season I sometimes find them at Trader Joe’s or Whole Foods. More on seasonality here: Bon Appetit: Blood Orange Guide. - Does it work with decaf?
Absolutely. The flavor is still there, and you can sleep at night. Learned the hard way after a 5pm batch. Oops.
Quick Digression (Because Why Not?)
I once tried to grow a blood orange tree on my London balcony. Let’s just say the squirrels were more enthusiastic than the oranges. Now I stick to buying them—and watching the squirrels pinch my rosemary instead.
Ingredients
- 2 shots freshly brewed espresso (about 60 ml)
- 1 blood orange, juiced (about 60 ml)
- 1 teaspoon blood orange zest
- 250 ml tonic water, chilled
- 2 sprigs fresh rosemary, plus extra for garnish
- 1 tablespoon simple syrup (optional, to taste)
- Ice cubes
- Blood orange slices, for garnish
Instructions
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1Fill two glasses with ice cubes and add a sprig of fresh rosemary to each glass.
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2Pour the blood orange juice and simple syrup (if using) evenly into the glasses.
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3Slowly add the chilled tonic water to each glass, filling about three-quarters full.
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4Gently pour a shot of freshly brewed espresso over the back of a spoon into each glass to create a layered effect.
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5Garnish with blood orange zest, a slice of blood orange, and an extra rosemary sprig. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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