The Assembly Coffee Cola
by Ben Sibley
Introducing this season's Assembly signature drink.
The clocks have gone forward. The evenings are light. The spring and summer months are stretched out in front of us and we've taken it upon ourselves to create a refreshing treat for us all.
Here's an aromatic, floral coffee-infused spritz that's perfect for a sunny afternoon - the Assembly Coffee Cola.
Ingredients
- 35g cold brew coffee
- 35g hibiscus and rosemary syrup
- 100ml soda water
- Lemon peel
- Rosemary sprig
For the syrup
- Filtered or bottled water
- Demerara sugar
- Dried hibisccus flowers
- Fresh rosemary
- Vanilla extract
- Lemon zest
This recipe will give you around 500ml syrup and will keep for up to two weeks if refrigerated in an air-tight container, jar or glass bottle.
- Add 1L filtered or bottled water and 165g demerara sugar to a saucepan and bring to the boil
- Add 15g dried hibiscus leaves, 5g rosemary (on the stalk), 0.5g vanilla extract and the zest of half a lemon to the pan, and simmer until reduced by half.
- Remove pan from the heat and leave to cool completely. Then pour through a sieve into a glass bottle or jar. Refrigerate until needed.
For the cold brew
We recommend using one of our light roast filter coffees with prominent fruit notes and acidity. Check out our latest selection here.
And for brewing the coffee, we suggest the pour over method. This recipe will give you around 180ml brewed coffee. You will need:
- 25g coffee (medium ground)
- 200ml filtered or bottled water.
Refrigerate the brewed coffee immediately. It will keep for up to three days if kept in an air-tight glass bottle or jar.
Pour over method - conical
Bloom - 75g, 45 seconds
After bloom, pour to 150g. Pause until the water line hits the coffee bed and then pour to 200g. Pour quickly in circular motions, focusing on the middle of the coffee bed.
Pour over method - flat-bottom
Bloom - 75g, 45 seconds
After bloom, pour to 100g. Pause until the water line hits the coffee bed and then pour to 150g. Repeat process to hit 200g. Pour quickly in circular motions, from the middle and right to the edge of the coffee bed.
How to serve
Half-fill a tumbler with ice and add the cold brew coffee and syrup. Top with 100ml soda and gently stir. Garnish with a lemon twist and a sprig of rosemary, and serve.
