Lemon Cold Brew Spritz
Our Lemon Cold Brew Spritz is your new summer go-to drink! The brightness of the lemon pairs beautifully with the nuttiness of Vietnamese robusta. We add Topo Chico for extra carbonation, but feel free to use the sparkling or mineral water of your choice.
*To make the cold brew, place 6 tablespoons of coarsely ground coffee into a French press. Then, add 28 oz of cold water to the coffee. Cover the mixture and let it steep for 12-16 hours at room temperature or in the fridge. After 12-16 hours, plunge the coffee to filter out the grounds from the cold brew. Set aside 2oz for the spritz, but save the rest to enjoy later!
What you'll need
2 oz cold brewed Vietnamese robusta
4 oz unflavored seltzer
2 teaspoons simple syrup
Lemon and mint for garnish