Lemon-Rosemary Espresso Tonic

Name: Lemon-Rosemary Espresso Tonic
Yield: 10
Cuisine: American

RECIPE: Excerpted with permission from Coffee Shop at Home. Copyright © 2026 by Katerina Diaz. Photographs copyright © 2026 by Doaa Elkady. Published by Clarkson Potter, an imprint of Crown Publishing Group.

Photo: Doaa Elkady

August 10, 2026

A bright, herbaceous pick-me-up that tastes fancy but is easy to make.

If you’re looking for a refreshing switch up to your usual espresso routine, this espresso tonic with fresh lemon juice and a hint of rosemary just might be it. “Bright lemon, bubbly tonic water, and the herbal sweetness of homemade rosemary syrup come together for a drink that’s crisp, complex, and unexpectedly delightful,” writes Katerina Diaz in her book Coffee Shop at Home.

Ingredients

2 shots espresso (about 2 ounces), to brew
1 to 2 Tbsp. homemade rosemary syrup, or store-bought
1/2 Tbsp. fresh lemon juice
8 oz. tonic water
Ice cubes

Glass:16-oz.
Garnish:Optional: rosemary sprig, lemon twist

Preparation

Fill a 16-ounce glass with ice cubes, then add the tonic water, lemon juice, and rosemary syrup and stir to combine. Using your preferred method, brew the espresso shots into an 8-ounce mug. Carefully pour the hot espresso over the top of the tonic water mixture.

Garnish with the sprig of rosemary and lemon twist, if using, and enjoy.
ROSEMARY SYRUP (Makes 10 oz.) In a small saucepan, combine 1 cup of granulated sugar, 8 oz. of water, 4 sprigs of rosemary, and 1/4 tsp. of kosher salt. Stir to combine and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes.

Remove the saucepan from the heat and pour the syrup through a strainer or cheesecloth into a Mason jar or heatproof container. Discard the rosemary leaves.

Use the syrup right away, or let it cool completely, cover, and store in the fridge for up to 3 weeks.