Recipe Guide

• 2oz espresso (double shot)
• 4–5oz tonic water
• ½oz fresh grapefruit juice
• Grapefruit peel, for garnish
• Ice

Pull espresso over ice. Top with tonic. Finish with a squeeze of grapefruit and an expressed peel.

• 2oz espresso (double shot)
• 1 tsp orange marmalade
• 4–5oz tonic water
• Ice

Stir marmalade into the bottom of the glass. Add ice. Pull espresso directly over, then top with tonic. The marmalade melts as you stir.

• 30g coffee / 85g water (AeroPress concentrate)
• 4–5oz tonic water
• Orange or clementine peel, for garnish
• Ice

Brew a super-concentrated AeroPress shot. Pour over ice, top with tonic, garnish with citrus peel. Clean, bright, and approachable.

Add a splash of gin if it's been one of those days.

• 2oz cold brew concentrate (Ethiopian blend preferred)
• 1oz house grapefruit syrup
• 4oz Topo Chico or sparkling water
• Ice

Combine cold brew concentrate with grapefruit syrup over ice. Top with Topo Chico and stir gently.

Works beautifully with a Pink Lady or bright Ethiopian natural.

• 1oz cold brew reduced to syrup
• 5oz sparkling water
• ½oz fresh citrus (lemon, orange, or grapefruit)
• Ice

Reduce cold brew to a thick syrup concentrate. Use it as you would simple syrup — build over ice with sparkling water and citrus. A clever way to showcase cold brew as an ingredient.

• 4oz cold brew or strong iced coffee
• 3oz ginger beer
• ½oz fresh lime juice
• Ice

Fill glass with ice. Add cold brew and lime, then float ginger beer on top by pouring over the back of a spoon. Stir gently before drinking. Coffee plays the role of dark rum.

• 3oz cold brew concentrate
• ¾oz fresh lemon juice
• ½oz ginger syrup
• 3oz sparkling or still water
• Ice

Combine cold brew, lemon, and ginger syrup over ice. Top with water. Taste and adjust — more lemon for brightness, more ginger for heat.

• 2oz espresso (double shot)
• ½oz simple syrup
• Ice (for shaking)

Pull espresso directly into a shaker tin packed with ice. Add syrup, seal, and shake hard for 12–15 seconds. Strain into a chilled coupe or rocks glass. Silky, foam-topped, and cold.

• 2oz espresso (double shot)
• ½oz blueberry syrup
• ½oz brown sugar simple syrup
• Ice (for shaking)

Shake espresso over ice with both syrups until frothy, about 12 seconds. Strain into a glass. Brown sugar rounds out the tartness of blueberry against the espresso.

• 2oz espresso (double shot)
• ½oz coconut syrup or cream of coconut
• ¼oz vanilla syrup
• ½oz fresh citrus juice
• Pinch of cinnamon
• Ice

Combine all ingredients in a shaker with ice. Shake until cold and frothy. Strain over fresh ice. Dust cinnamon on top.

• 3oz cold brew concentrate
• 3oz still or sparkling water
• Ice

Serve cold brew over ice, diluted 1:1 with water. Let the coffee speak. Best with a single-origin or blend worth showing off on its own.

• 3oz cold brew concentrate
• 3oz coconut water
• Ice

Sub coconut water for still water as the diluent. Naturally sweet and hydrating — great for a lighter pour. The coconut softens the cold brew without covering it.

• 2oz espresso (double shot)
• 6oz hot water
• 1 tsp black honey (or dark raw honey)

Dissolve honey in hot water, then pull espresso over. The bitterness of the espresso balances the dark floral sweetness of black honey.

• 2oz espresso (double shot)
• 2 dashes orange bitters
• 1 dash walnut bitters
• ¼oz simple syrup
• Large ice cube
• Orange peel, for garnish

Stir espresso with both bitters and simple syrup over ice until cold. Strain over a large cube. Express an orange peel over the top and drop it in. Coffee as a cocktail — zero alcohol required.

• 2oz espresso (double shot)
• ¾oz maple syrup
• 6oz steamed milk
• Pinch of flaky sea salt

Add maple syrup to the cup, pull espresso over, then add steamed milk. Finish with a pinch of flaky salt. The salt cuts the sweetness and lifts the espresso.

• 2oz espresso (double shot)
• 1–2 tsp hot honey
• 6oz steamed milk

Stir hot honey into espresso, then add steamed milk. The heat from the milk blooms the chili notes in the honey against the coffee. Adjust honey to taste — it varies in heat by brand.

• 1oz espresso (single shot)
• 2oz chai concentrate
• ½oz maple syrup
• 5oz steamed milk

Combine espresso and chai concentrate, sweeten with maple, and add steamed milk. Warming, spiced, and a natural menu addition for fall and winter.

• 2oz espresso (double shot)
• 4oz whole milk
• 1oz heavy cream
• ½oz vanilla syrup
• Zest of ¼ orange
• Pinch of ground cinnamon
• Ice

Build over ice: espresso, vanilla syrup, milk, and cream. Microplane orange zest over the top and finish with a dusting of cinnamon.

• 2oz espresso (double shot)
• 2oz steamed whole milk
• 2 dashes chocolate bitters
• 1 Luxardo cherry

Pull espresso and add chocolate bitters. Pour steamed milk cortado-style at a 1:1 ratio. Drop a Luxardo cherry into the cup. Dessert in a small glass.

• 2oz espresso (double shot)
• 15–20g good quality dark chocolate (melted or finely grated)
• 6oz steamed milk

Melt or grate chocolate directly into the warm cup. Pull espresso over, stir to combine, then add steamed milk. The quality of the chocolate matters — use something you'd eat on its own.

• 2oz espresso (double shot)
• 3 dashes Peychaud's bitters
• 6oz Mexican Coke (cane sugar)
• Ice

Pull espresso over ice. Add Peychaud's, then pour Mexican Coke slowly over the back of a spoon to layer. Stir gently before serving. The bitters bridge the coffee and cola.

• 4oz strong cold brew or iced coffee
• ¾oz vanilla mint syrup
• 1oz heavy cream
• Crushed ice
• Fresh mint sprig, for garnish

Build over crushed ice with cold coffee, vanilla mint syrup, and a pour of cream. Serve julep-style with a mint sprig.

The Depraved: replace the syrup with ¾oz Maker's Mark.

• 10g coffee (medium-fine grind)
• 160g water at 200°F
• Brew time: ~1:30

A small, quick AeroPress brew yielding about 5oz of clean, full-flavored coffee without the intensity of espresso. A great "booster" format for sampling single origins at events or on bar — approachable for anyone.

• 30g coffee (medium-fine grind)
• 85g water at 200°F
• Brew time: ~2:00, press slow

A high-ratio concentrate yielding about 2.5oz. Use as a stand-in for espresso in iced drinks — especially tonic builds. Lower acidity and a different extraction character than espresso makes it distinctly its own thing.

• 1 cup cold brew concentrate
• 2 cups heavy cream
• ½ cup whole milk
• ½ cup granulated sugar
• Pinch of salt

Whisk all ingredients until sugar dissolves. Churn in an ice cream maker per manufacturer instructions, or freeze-stir every 30 min for 3 hours for a softer texture. Serve in cups or cones. Simple ingredients, memorable execution.