Orange Cold Brew Coffee Spritz
This bubbly summer sipper has a surprisingly complex taste, blending rich coffee and the caramel notes of Dark Brown Sugar with a blast of refreshing citrus. Make a pitcher and let the chilling begin!
12 to 15 hours (steeping time)
For the orange simple syrup:
- 1 cup (217 g) Redpath® Dark Brown Sugar, packed 1 cup (217 g) Redpath® Dark Brown Sugar, packed
- ⅔ cup (167 ml) water ⅔ cup (167 ml) water
- 6 to 8 strips orange zest, peeled with a vegetable peeler 6 to 8 strips orange zest, peeled with a vegetable peeler
- ⅓ cup (83 ml) orange juice, preferably freshly squeezed ⅓ cup (83 ml) orange juice, preferably freshly squeezed
For the cold brew coffee:
- 2 cups (250 g) coarsely ground coffee 2 cups (250 g) coarsely ground coffee
- 5 cups (1250 ml) cold water, preferably filtered 5 cups (1250 ml) cold water, preferably filtered
- 4 cups (1000 ml) club soda 4 cups (1000 ml) club soda
Garnish (optional):
- Orange slices or wheels Orange slices or wheels
Pitcher
Instructions
Combine the Redpath® Dark Brown Sugar, water, and strips of orange zest into a medium, heavy-bottomed pot and place onto medium-high heat. Bring to a boil, stirring to dissolve sugar.
Reduce heat to medium-low and stir in the orange juice. Simmer for 3 minutes.
Turn off heat, cover, and allow mixture to infuse and cool to room temperature; 15 minutes. Place cooled syrup into the fridge to chill completely.
Place the coarsely ground coffee into a large bowl (preferably with a spout) or container. Gradually add the cold, filtered water and slowly stir to ensure all grinds are moistened. Cover and place into the fridge to steep; for at least 12 hours and up to 15 hours.
Strain the orange simple syrup through a fine-meshed sieve placed over a measuring cup. Discard solids.
Line the same fine-meshed sieve with a coffee filter or double layer of cheesecloth and place over a pitcher or large measuring cup.
Pour the cold brew coffee concentrate over the lined sieve. Allow the coffee to slowly drip through the sieve. Try not to stir the coffee while pouring as this will create a muddy cold brew coffee. Discard solids.
Stir or whisk in 1 cup (250 ml) of the orange simple syrup into the cold brew concentrate.
To assemble:
Fill tall glasses (such as a pint glass) with ice.
Pour ½ cup (125 ml) of the cold brew coffee mixture into each glass. Top with club soda (⅓ cup / 83 ml to ½ cup / 125 ml).
Garnish with orange slices if desired.
Chef's Tip
*Zest orange(s) before juicing. Any zest that does not get used can be placed into a small freezer-safe bag and kept in the freezer for future use.
*Replace orange zest and juice with lemon, lime, grapefruit, or blood oranges.
*The orange simple syrup can be made a few days in advance.
*Use any leftover simple syrup to sweeten teas, sparkling water, or coffee.
*For a spicy version, use ginger beer instead of club soda.
*To prevent iced coffee drinks from diluting, instead of using ice, freeze any leftover cold brew coffee, brewed coffee, and/or orange juice in ice cube trays and use these in its place.
*Make the cold brew coffee a day before the drink is needed.
*Steeping for longer than 15 hours may cause bitterness in the final result.
*Used coffee grinds can be placed into your compost pile.
*Redpath Demerara Style Sugar can be substituted for the Redpath Dark Brown Sugar.
