Coffee, two ways, in a light and effervescent spring soda.
INGREDIENTS
COFFEE SYRUP
150ml of hot coffee, brewed at a 1:10 ratio
150g demerara sugar
CASCARA TEA CONCENTRATE
10g cascara
200ml water at 200°F
CHERRY SEASON
25ml coffee syrup
60ml cascara tea concentrate, chilled
150ml sparkling water
BUILD
Brew your coffee at a 1:10 ratio, creating a concentrated final liquid. Immediately add equal parts demerara sugar and stir for 30-45 seconds to thoroughly combine. Let sit for 10-15 minutes or until the sugar fully dissolves and a coffee syrup forms.
Combine cascara and hot water in a teapot. Brew for 6 minutes before straining out the cascara solids. Allow to cool before using in Cherry Season.
In a tall glass, combine coffee syrup and sparkling water. Add ice and then float the cascara tea concentrate on top. Stir lightly before enjoying.
