recipe af Blood-Orange-Ice-Coffee

Photo by Brian Wong Photography

Blood Orange-Infused Cold Brew Coffee

For a citrusy twist on cold-brew, San Francisco café owner Phillip Ma steeps several slices of fresh blood orange in the coffee. Bolster the brew even more by using a Central American coffee (like beans from Costa Rica) or one with similarly citrus-forward flavors.


12 oz. fresh coffee, ground for French press
12 cups water
2-4 blood oranges, depending on size
Tools: Toddy cold-brew or large bowl and cheesecloth, sharp knife
Glass: Old Fashioned
Garnish: blood orange wheels


Steep coffee in water for 18 hours in either a Toddy cold-brew system or tightly tied in three layers of cheesecloth in a large bowl. Thinly slice the blood oranges into wheels and add to steeped coffee. Refrigerate for 1 hour, then serve over ice garnished with additional blood orange wheels.


Phillip Ma, Ma’velous, San Francisco






Watermelon-Basil Seltzer

Housemade soda syrups at Northern Spy Food Co. reflect the seasons and often find their way into the more grown-up drinks on their menu, such as this summertime favorite, which staves off that steamy NYC heat.


4 cups watermelon
½ cup granulated sugar
½ cup fresh basil
simple syrup (1:1)


Peel and chop the watermelon. Place in a bowl and sprinkle with sugar. Tear up the basil and add to the bowl with the sugar and watermelon. Let sit for 45 minutes at room temperature. Run the mixture through a juicer or blend well in a blender. Strain and add simple syrup to taste.


Fill a tall glass with ice. Tear a few leaves of fresh basil onto ice. Add 2 ounces of the watermelon-basil syrup. Top with soda, stir and garnish with lime and sprig of basil.


Chris Ronis, Northern Spy Food Co., New York City





recipe af Egg-Cream

 Photo by Francesco Tonelli

EMP Egg Cream

The EMP Egg Cream epitomizes the restaurant’s high-low, NYC-centric ethos. Swapping in melted Mast Brothers Madagascan chocolate for the more traditional Fox’s U-bet syrup elevates the old New York treat to a place of nostalgic nirvana. 


3 Tbsp. whole milk
3 Tbsp. chocolate sauce
seltzer water


Pour 3 tablespoons of chocolate syrup into a glass. Top with 3 tablespoons of milk. Add enough club soda to reach the top of the glass. Stir vigorously and drink immediately.


Chocolate Sauce
1 cup granulated sugar
3 oz. chocolate, chopped (Guidara and Humm use Mast Brothers Madagascar)
6 Tbsp. cocoa powder
2 Tbsp. cornstarch


In a small saucepan over medium heat, melt together the sugar and chocolate with 1/3 cup of water. In a mixing bowl, whisk together the cocoa powder and cornstarch with 1/3 cup of water. Add to the melted chocolate mixture and bring to a boil. Cook for 2 minutes to cook out the starch. Strain through a chinois and chill over an ice bath. Refrigerate until ready to use.


Note: Any leftover chocolate sauce can be stored in the refrigerator for up to 1 week and used to make hot chocolate or chocolate milk.


Reprinted with permission from I Love New York: Ingredients and Recipes by Will Guidara and Daniel Humm, Ten Speed Press






Grapefruit-Juniper Soda

The Majestic began making their fruit-forward sodas as a healthier alternative to bottled sodas, and they haven’t looked back. Sodas on offer rotate regularly, from a dessert-like orange cream to this grown-up grapefruit-juniper soda.


16 oz. hot water
16 oz. plus 1 Tbsp. sugar
1 Tbsp. dried juniper berries
1 grapefruit, juiced
4 oz. club soda


Make a simple syrup by mixing the boiling water with the sugar, stir until the sugar fully dissolves. Peel the grapefruit with a vegetable peeler. It should have the outer layer of grapefruit skin with as little pith as possible. Muddle the dried juniper berries with 1 tablespoon of sugar. Add the grapefruit peels and juniper mixture to hot simple syrup. Allow the peels and berries to steep overnight in the fridge. Add the grapefruit juice to the syrup and strain through a fine chinois strainer or cheesecloth. Add 2 ounces of the syrup to a glass, top with ice and fill with club soda.


The Majestic, Alexandria, Virginia





recipe af gingerbeer

Photo courtesy Brooklyn Soda Works

Ginger Beer

One fateful night in early 2010, Caroline Mak and Antonio Ramos decided to make their own homemade ginger beer. Things progressed quickly, with friends encouraging them to make other soda flavors and to sell at the Brooklyn Flea. Three years later, they have a production space in Brooklyn, and you can find their sodas on draft at restaurants throughout New York City. They offer new flavors almost weekly, with unique combinations, like Concord grape and fennel seed and raspberry and peppercorn. And if you don’t live in NYC, you can still get a taste with this recipe for their original ginger beer.


1½ oz. fresh ginger juice
26 oz. water

2 oz. cane sugar
½ oz. dark molasses
2 pieces star anise
½ stick cinnamon
½ tsp. allspice
½ tsp. cloves
1½ oz. fresh lemon juice


Grate fresh ginger and squeeze out the juice through a strainer, discarding the pulp. Bring the water to a simmer. Add the sugar and molasses. Add the star anise and cinnamon to the water and simmer for 30 minutes. Remove from heat and add the allspice and cloves. Steep in the hot liquid for 5 minutes. Strain. Add the liquid to the ginger juice and stir in the lemon juice. The liquid should be as cold as possible before carbonation, so place it in the freezer for at least 15 minutes. Pour it into a carbonation siphon with another 7-8 ounces of water (or however much you need to fill your siphon). Pop the CO2 cartridge into the siphon and shake the siphon for 30 seconds so the liquid absorbs the CO2.


Caroline Mak and Antonio Ramos, Brooklyn Soda Works




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