This iced coffee-based drink will really have you buzzing!
It's hard not to be sweet on this week's iced coffee recipe. But with decadent almond, honeydew, and lychee comes the savory tang of tomatillo (you read that right!). The end result is a complex layered iced coffee that has to be tasted to be believed.
Ingredients:
- 1/2 a honeydew, peeled and chopped
- 2 tomatillos, chopped
- 1 cup coconut water
- 1 1/2 cups sugar
- 1 1/2 cups hot water
- 2 cups raw almonds
- 4 - 5 lychees (optional)
- 2 oz iced coffee (light to medium roast)
- 3/4 oz lime juice
- 3/4 oz orgeat
- 2 dashes grapefruit bitters
- Mint sprig (optional)
Find the ultimate coffee base for this recipe!
Instructions:
- Prepare honeydew and tomatillo purée
Combine honeydew, tomatillos, and coconut water in a blender until smooth
- Make orgeat syrup
Dissolve sugar into hot water
Pulverize almonds in a blender
Add syrup and lychees to blend
Let sit for 2 - 3 hours
- Combine iced coffee, purée, lime juice, orgeat, and bitters in a shaker
Shake with ice
- Double strain mixture into a collins glass
Garnish with crushed ice and mint
— Taylor Giroux, Signature Drink Curator, George Howell
About the Author: Taylor Giroux, also known on social media as @coffee.papi, is a gem among gems and a wizard of coffee mixology. For Taylor, the act of coffee mixology is not only a job, but an art and expression. Taylor goes beyond the traditional bounds and rules of coffee as well as mixology, and isn’t afraid to take the risk to discover a new sense of satisfaction from his customers and colleagues. On a typical afternoon you will not find Taylor slinging his latté art on the bar, but instead in the kitchen filling IsI siphons, sous-vide bags, and miscellaneous containers of strange and magical liquids. Taylor dives deep into not only the flavor of a coffee, but also the texture and the brewing technique to create the balance of taste components that reminds you of the best cocktail or meal you ever had.
