Iced coffee may not be a mind-blowing new discovery, but it’s still a firm favourite to cool down on warm summer days. Now, there’s nothing wrong with an iced americano or latte, but we would love to see more creativity when it comes to iced coffees on the menu. So we got 3 coffee creatives to design blended ice beverages for us. They’re sweet, they’re summery, they’re visually appealing, and they’re fairly simple for coffee shops to recreate.
Let’s toast the summer in style!
Coffee Bramble
Created by Claire Wallace, account manager and training lead at assembly
Ingredients
60g blackberry purée (or fresh blackberries)
35g juniper simple syrup
15g lemon juice
50g tonic water
45g cold brew concentrate or cold brew at a 1:5 ratio (preferably a coffee with floral and berry notes)
150g ice
Instructions
Chill a glass in the freezer. If using fresh blackberries, blitz them in the blender first with a splash of tonic, and strain the purée through a fine mesh sieve to remove the seeds. Put all the ingredients except the ice in the blender and briefly blend to emulsify. Then add the ice and blend until the texture resembles a frozen slushie. Serve in the chilled glass, garnished with a dehydrated lemon slice.
Ethiopian Sunrise
Created by Paul Ross, UK Barista Champion and wholesale manager at Kiss The Hippo
Ingredients
5g passion fruit juice
25g orange juice
50g cold brew concentrate (I use Kiss The Hippo Ethiopian Suke Quto)
12g simple syrup (1:1 ratio)
Sparkling water
Ice
Instructions
Make the cold brew concentrate in advance (one part coffee to 5.5 parts water, cold-brewed for 16 hours). Fill a tall glass with ice. Add the passion fruit juice, cold brew and simple syrup. Top up with sparkling water to 5mm from the rim. Garnish with a fresh slice of orange.
Hedgerow Sour
Created by Mohamed Jelali, manager at Campbell & Syme
Ingredients
10ml fresh lemon juice
50ml rhubarb compote reduction (or 1tsp rhubarb jam)
25ml espresso (I used Campbell & Syme Benga Burundi washed)
50ml apple juice
10ml apple cider vinegar
Ice
Instructions
Gently mix the lemon juice, rhubarb compote reduction and espresso with a spoon until they blend together. Put the mix at the bottom of a tall glass, add ice and top up with apple juice and vinegar. Stir twice, add a fruity garnish and enjoy!
