April 20 is National Cold Brew Day, so try this cold brew recipe by Red Diamond to satisfy your customers' afternoon coffee cravings.
Sphere ice cube
San Pellegrino Aranciata
Falernum Spice Liqueur
Cold brewed Rio Samba coffee
1. For each bag of coffee, use half the hot water and use the remaining half as ice (Example: 1800g water uses 900g ice and stop the brewer at 900g hot water). Brew 900g of hot water and have the remaining volume made up from ice.
2. Mix the San Pellegrino Aranciata, Falernum, and the Rio Samba iced coffee.
3. Stir and serve long on crushed ice and garnished with an orange slice.