Cold Brew Fizz

How to Build the Drink:

(Yields 20 oz with ice)

Fill a large high ball glass with ice and pour: 

3 oz Cold Brew Punch 

½ oz lemongrass syrup

1 oz Boiron blood orange puree 

Gently stir, and then top with Topo Chico sparkling mineral water 

To finish, add ½ oz hibiscus syrup, and garnish with a slice of lime 

For Cold Brew Punch:

Tools needed:

Cutting Board 

8-12 QT Clear container 

Sous Vide immersion circulator 

Ziplock or Vacuum Seal Bag 

Ingredients:

162 grams of Coarsely ground coffee 

850 grams Water at Room Temp 

750 grams Hot (202F) Water 

100 grams grapefruit, skin and rind removed 

110 grams strawberries 

200 grams yellow peach 

200 grams dragon fruit 

200 grams black cherries (pitted) 

125 grams Honeycrisp apple  

Directions:

1. Set up a water bath with the container and sous vide. Crank up sous vide temp to 150F.  
2. Wash all fruit and cut into uniform sized pieces 
3. Grind 162 grams of roasted coffee to the coarsest setting on grinder. This recipe, used a Guji, Ethiopian coffee roasted in-house at Buzz.  
4. Pour all the ground coffee into a sealed bag, followed by the hot water.  
5. With the bag securely closed, massage the hot water and grinds together. The agitation ensures that the coffee is full saturated and be being properly bloomed.  
6. Add all the cut up fruit into the bag followed by the room temperature water.  
7. Seal the bag and massage bag once more to fully incorporate all ingredients. 
8. Once the sous vide has reached 150F, carefully place the cold brew bag into the water bath. Let rest in the water bath for 8 hours.  
9. After 8 hours of resting in the hot water bath, strain out the fruit and grinds from the liquid with a sock and chinois. Refrigerate Brew Punch for 12 hours before use.  

Lemongrass Syrup:

Ingredients:

1600 grams cane sugar 

10 grams salt 

1.25 QT hot water 

4 sprigs for lemongrass

Directions:

1. Add all ingredients into a pot and stir until well combined. 
2. Bring syrup to a rolling boil and let simmer for 15 minutes.  
3. Let syrup rest with lemongrass sprigs overnight in the fridge. Strain after 24 hours.

Hibiscus Syrup:

Ingredients:

1600 grams cane sugar 

10 grams salt 

1.25 QT hot water 

15 grams dried hibiscus flower 

Directions:

1. Add all ingredients -except the dried flowers -into the pot and stir until well combined 
2. Bring syrup to a rolling boil and add the dried flowers. Bring down heat, and let simmer for 20 minutes  
3. Let syrup rest with flowers overnight in the fridge. Strain after 24 hours. 

Recipe created by

Buzz and Bustle

Dallas, TX

@buzzandbustledallas