Makes 12 oz
2 – 4 Tbsp (22 g) fresh roasted coffee (we recommend our Tom’s Town Whiskey Barrel-Conditioned Coffee)
7.5 oz hot water
6 oz ice (+6 oz ice for Method A)
8 oz bottle San Pellegrino Chinotto, or other tonic water
Method A:Brew coffee with hot water and filter directly over ice. Once the hot coffee has been brewed over ice, transfer the iced coffee to a serving glass full of new ice (discarding the old). Top with a full bottle of San Pellegrino Chinotto (or tonic water). Top with ice and serve.
Method B:Brew coffee with hot water and pour directly over ice in serving cup. Pour full bottle of San Pellegrino Chinotto (or tonic water) into serving glass. Top with ice to fill cup if needed and serve.
Note: If using a glass receptacle, ensure that the glass has been tempered and will not shatter due to the rapid swing from cold to hot, back to cold.
RHUBARB GINGER LEMONADE
Makes 12 oz
2 oz Rhubarb Ginger Shrub (recipe to follow)
10 oz lemonade, freshly squeezed or your favorite brand
Starting with lemonade in your glass, stir in rhubarb ginger shrub. Top with ice, garnish if desired and serve.
To make Rhubarb Ginger Shrub:
8 oz rhubarb
2 oz fresh ginger
2 Tbsp apple cider vinegar
Combine all ingredients into a food processor and pulse. End result should be a not-quite-smooth pulp. Bring pulp to a boil and simmer for 10 – 15 minutes, until about 8oz of syrup remains. Strain through sieve or cheesecloth (may need additional straining) and allow to cool. Store in refrigerator in glass jar.