Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Cold Brew & Tonic Cocktail

Cold Brew & Tonic Cocktail

Have you come across coffee and tonic drinks on the menus of your favorite coffee bars? As I understand it, Cold Brew + Tonic has delicious roots in Sweden on the summer menu at Koppi, the stunning microroaster and coffee bar in Helsingborg. Saint Frank in San Francisco serves it's delightful variant, Espresso + Tonic, which they call Kaffe Tonic. I love the idea of pairing coffee and tonic, and I think cold brew is a great place to start when making cocktails at home since the process mutes acidity and can elevate the perceived sweetness in a coffee. As coffees change with the seasons, have fun experimenting with different coffees as a cocktail ingredient. 

I made a batch of cold brew for the purpose of a coffee and tonic cocktail using a coffee sourced and roasted by the lovely crew at Square One Coffee. This season they offered a few beautiful coffees from Ethiopia, including Ethiopia Limu, a fully washed and nectarous coffee from the Yirgacheffe region with soft notes of clementine, honeysuckle and nutmeg. 

Making cold brew coffee at home doesn't necessitate using a brewer designed for the cause, although having one around does make it more convenient. A few excellent and affordable options include the Toddy, the Hario Mizudashi or the Filtron. In the absence of a cold brewing device, use any glass or plastic container that can hold a few quarts of water. Grind 1/2 a pound of coffee at a medium grind, similar to what would be used for a Chemex. Add the ground coffee to your chosen container and slowly add 6 cups of cold water, pouring in a circular motion as you add it. Once all of the water is integrated, use the back of a wooden spoon or spatula to submerge the grounds. Cover the container loosely with a towel and let sit undisturbed for 12 hours. Remove the towel and filter out the grounds using a paper coffee filter or large sieve lined with a cheesecloth. Refrigerate and enjoy within one week. 

Cold Brew & Tonic Cocktail
Serves 1
3 ounces cold brew coffee
1 ounce soda water
3/4 ounce tonic, I used Jack Rudy Small Batch Tonic
1 1/2 ounces white rum
flamed grapefruit peel for garnish

Combine cold brew coffee, soda water, tonic and white rum in a rocks glass over ice.

Flame the peel of a grapefruit by holding it about 4 inches away from the rim of the cocktail. Hold it with the pith side facing toward you. Light a match between the grapefruit peel and the cocktail then give the peel a gentle squeeze, expressing the peel oils through the flame toward the glass. Place the peel in the drink for garnish and enjoy.  -Mallory

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