Just when we thought iced coffee couldn’t get any more refreshing, the crew at Toby’s Estate in Brooklyn upped the cool factor with a dose of summery basil-mint syrup in this coffee julep.
Double shot espresso, cooled (or 4 oz. strong-brewed coffee)
1½ oz. basil-mint simple syrup (see below)
4 oz. whole milk
Glass: double rocks
Garnish: fresh mint sprig and a few spoonfuls of milk foam, if available
Pour espresso (or coffee, if using) into a cocktail shaker. Add syrup and milk. Shake over ice until liquid is frothy. Garnish.
Basil-Mint Simple Syrup: In a medium saucepan, combine 1 cup granulated sugar and ½ cup water with ¼ cup each torn fresh basil and fresh mint leaves. Bring to a simmer over medium heat and stir until sugar dissolved. Remove from heat, let cool to room temperature and strain into a clean glass jar. Keep refrigerated and use within 1 week.
Toby’s Estate Coffee Roasters, Brooklyn, New York