Coffee Mocktail: The World in All Its Youth

pinewood-social-world-in-all-its-youth-coffee-mocktailFeaturing an earthy sarsaparilla and chicory syrup, this coffee mocktail from the Crema Coffee crew at Pinewood Social in Nashville captures the soul of Southern flavors in one cool cup.

1 shot espresso
¾ oz. sarsparilla-chicory syrup
8 oz. milk
Mint leaves

Tools: muddler
Glass: Collins or pint glass
Garnish: mint bundle

Muddle the mint with the syrup in a mixing glass. Fill the glass with ice and stir. Garnish with a bundle of mint.

Sarsaparilla-Chicory Syrup
2 cups Demerara sugar
2 cups water
25 grams sarsaparilla root
7.5 grams chicory
3 grams salt

Combine all ingredients in a pot and bring to a boil. Reduce the heat and simmer for about 10 minutes. Remove from the heat and let cool. Strain the syrup into a jar through cheesecloth. Refrigerate for up to 2 weeks.

Nathanael Mehrens, Pinewood Social, Nashville