Spring has arrived and it's finally beginning to feel like it here in Nashville. I absolutely love visiting our local coffee shops for their warm weather seasonal drinks and even though I drink iced coffee year round, this new twist on iced coffee has had me head over heels for a while now. The thing is, you can't buy it all year long. I first got a taste for coffee soda at Crema, one of the best coffee shops in Nashville. It was toward the end of the summer and when I went back in Fall I was so sad that it was no longer on the menu... but it only made me want it more and long for the day it would be back! Over the past couple of years some other coffee shops have done their own twist on the drink and so I wanted to do my own. My husband (former barista and bartender) and I got to brainstorming and came up with an interesting flavor profile that I hope you enjoy! It's not too sweet, and super refreshing.
What you'll need:
- Iced coffee.. we used Eighth and Roast beans with this tutorial: How to Brew Iced Coffee with a Chemex
- Soda water
- 2/3 cup sugar
- 3/4 cup water
- 1/2 vanilla bean
- 1 sprig of rosemary
- 3 grapefruit rind peels
- Fill glass with ice.
- Add 1 oz syrup (see below for directions).
- Add 4oz coffee
- Add 4oz soda water.
- Grapefruit twist and rosemary sprig to garnish.
- Combine the sugar and water in a saucepan.
- Bring to a boil on high heat.
- Stir until sugar is dissolved.
- Lower heat to medium-low and add the grapefruit peel, vanilla bean*, and rosemary.
- Let simmer for 5-10 minutes to extract as much flavor as possible.
- Take off heat and let cool.
* For best results, use a pairing knife to cut open the vanilla bean top to bottom, then scrape the seeds out from inside and put them into the pan. I went ahead and threw the cut bean in as well.