Tart cascara tea sets the tone for this refreshing fizz from Chicago’s Metric Coffee. The new lime-flavored Topo Chico is what they use at the shop, but the original version works well, too.
3 oz. brewed cascara tea
1 oz. vanilla syrup
Top with Topo Chico lime (or other sparkling mineral water)
Garnish: lime wedge (optional)
Combine the cooled tea and syrup in a glass with ice. Stir to combine. Top with sparkling mineral water. Optional: Add a squeeze of lime for a little extra acidity.
Metric’s Cascara Tea: Combine 3 oz. of dry cascara with 1 cup of cold, filtered water in a container and let steep at room temperature for 24 hours. Strain the husks out of the mixture and store in the refrigerator.
Metric Coffee, Chicago
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.