Cold Brew Lemonade

Bright lemon, smooth coffee. An Arnold Palmer-meets-cold-brew with an adjustable tart-to-sweet balance.

Cold brew lemonade over ice with lemon wheel (placeholder)
Bert bartender (placeholder)

Bert’s Blackboard

  • Concentrate keeps coffee bold under citrus.
  • Build over ice to tame acidity.
  • Salt drop rounds lemon edges.
Ingredients (1 tall)
  • 3–4 oz cold brew concentrate
  • 3–4 oz fresh lemonade (or 1.5 oz lemon + 1.5–2 oz water)
  • Ice; micro pinch of salt
  • Optional sweetness: 0–0.75 oz simple, honey, or agave
  • Optional fizz: splash of soda water on top
Gear

Tall glass, spoon, citrus juicer (if mixing fresh).

Sweetness Guide — Customize Your Cup

  • Simple Syrup (1:1): clean; 0–0.5 oz for balance.
  • Honey Syrup (1:1): floral; pairs with citrus.
  • Agave: smooth, quick-dissolving.
  • Low/No-Sugar: stevia/monkfruit—tiny amounts.
  • Salt Hack: 1–2 drops 20% saline brighten lemon.

Pro Tips & Variations

  • Raspberry Twist: 0.5 oz raspberry syrup + fresh berries.
  • Herbal Lift: slap a mint sprig or add basil leaf.
  • Spicy: micro-grate ginger; stir well.

Made With

Cold Brew Beans

Chocolate–citrus friendly roasts shine here.

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Lemonade

Fresh-squeezed gives the brightest snap.

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Serveware

Tall glass, lots of ice, lemon wheel.

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Last updated: November 12, 2025