One of our favorite parts of the changing seasons in New York is the opportunity to capture the essence of the weather in our rotating featured seasonal beverage. We get especially excited about this because all of our drinks are selected through an in-house competition, with Joeys from across our community entering their own creative conceptions. It’s a way for us to celebrate not only our city and our coffees, but also our people. The final privilege is sharing these delicious drinks with our customers. Since current circumstances are preventing us from sharing this joy with you all in person, we decided to come up with an easy to make at home seasonal drink so folks can still enjoy a pick-me-up when we all need it most. Usually our seasonal beverages are espresso based, building upon our Waverly Espresso but we decided to shift gears this season to make this drink something anyone can make at home while highlighting a coffee that is near and dear to our hearts, the Rwanda Ejo Heza.
You can read more about why the Ejo Heza is special to us on the here, but the vibrant and mouthwatering flavors of stone fruit and custard with intoxicating florals make it a perfect fit for welcoming springtime in the city.
In our Bright Tomorrow Iced Coffee we pair flash brewed iced coffee with a cardamom-rose syrup to complement the fragrance and complexity, and just a splash of lime juice to boost the vibrancy. All of this is shaken together to give the drink a silky mouthfeel and served with a twist because we all deserve a treat right now.
Bright Tomorrow Iced Coffee
- 6oz flash brewed Rwanda Ejo Heza*
- ¾ oz cardamom-rose syrup (see note)
- ¼ oz lime juice
- Lime peel, for garnish
- Add iced coffee, cardamom-rose syrup and lime juice to a cocktail shaker with ice and shake vigorously for 15 seconds.
- Double strain over fresh ice into a collins glass or your favorite drinkware. For an effervescent touch, top with seltzer water.
- Express a lime peel and garnish with a twist
* See our Flash Brewed Iced Coffee Recipe here (makes approximately 17 oz)
- 1 cup raw sugar
- 1 cup water
- 5g whole green cardamom pods
- 5g dried rose petals
- Mix the water and sugar in a saucepan and set it over medium-high heat, stirring until the sugar is dissolved.
- Gently crush the cardamom pods in a mortar and pestle.
- Once the simple syrup is nearing a boil, add the cardamom and rose buds, reduce the heat and cover. Let the mixture simmer gently for 15 minutes.
- Strain the syrup and let cool before storing in the fridge.