Coffee Mocktail: The World in All Its Youth

Featuring 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