FLOOP from Rising Star Roasters

Inspired by a drink she tasted at a barista competition in Los Angeles, Rising Star's Erika Durham came up with the FLOOP, a cereal-milked, powder pink take on the popular cortado.


2 cups Fruit Loops, crushed
½ gallon whole milk
espresso shot (or very strongly brewed coffee)


Add cereal to the milk and soak for 12 hours, refrigerated. After 12 hours, strain the cereal from the milk. Pull a ristretto shot of espresso, or brew very strong coffee in a moka pot. Steam the Fruit Loop milk so that it is textured similarly to a cappuccino, or warm on low heat on a stove top, whisking for texture. Pour the milk over the espresso or coffee and serve.






Blueberry Drinking Vinegar

This bright and sweet drinking vinegar concentrate makes a quick DIY stand-in for store-bought drinking vinegars, like HongCho, for simple blueberry vinegar sodas or in cocktails like The Missionary, by Jeret Peña of the Brooklynite in San Antonio. See the Texas Issue (March/April 2013) for more on Texas’ dynamic cocktail culture.

2 oz. blueberry juice (If you use one of the common blueberry/apple juice mixes, adjust the sugar to taste)
2 oz. apple cider vinegar
2 oz. rice vinegar
1 ¼ oz. fresh lemon juice
½ cup granulated sugar
2 oz. water


Combine ingredients in a shaker and shake well to combine. Double-strain into a glass jar with a lid. Chill before serving. Will keep well for up to two weeks in the refrigerator.


For a simple blueberry soda: combine 1 part chilled blueberry drinking vinegar to 3 parts chilled club soda or sparkling water.


RECIPE: The Missionary Cocktail





recipe af pickpocket-soda

Photo by Stuart Mullenberg

Pickpocket Soda

Fresh strawberries and a splash of balsamic flavor this summery spritzer.


1 1/2 oz. Pickpocket soda syrup
4-5 oz. soda water
Tools: barspoon
Glass: highball
Garnish: basil sprig


Combine ingredients into an ice-filled glass, stir and garnish.


Pickpocket Syrup
2 lbs. fresh strawberries, puréed
2 1/2 cups granulated sugar
1 1/2 cups water
Zest and juice of one lemon
2 1/2 Tbsp. balsamic vinegar
1 cup of fresh basil


Bring strawberry purée, sugar, water and lemon juice and zest to a boil. Reduce to simmer, add basil and vinegar. Simmer for 20 minutes, cool to room temperature then filter through a fine-mesh strainer.


Add 1 1/2 oz. of syrup to 4-5 oz. of soda water. Garnish with a basil sprig.


Hillside Farmacy, Austin





recipe af Homemade-Grapefruit-Soda

Photo by Vianney Rodriguez,

Homemade Grapefruit Soda

Consider this simple citrus soda your springtime main squeeze.


1 cup fresh grapefruit juice
4 Tbsp. agave or honey
2 cups sparkling water
Tools: pitcher, whisk or wooden spoon
Glass: 4 Mason jars or highballs
Garnish: fresh grapefruit wheel


In a pitcher, whisk together juice and agave or honey. Add ice cubes and club soda and stir gently to combine. Divide between 4 ice-filled glasses and garnish.


Vianney Rodriguez,







Malted Cocoa Mix

Could this be the ultimate cocoa mix? We think so. Adapted from an Alton Brown recipe, just add water and stir for a superbly creamy and oh-so dreamy mug of wintry hot chocolate.


2 cups powdered sugar

1 cup unsweetened cocoa powder

2 1/2 cups malted milk powder

1 tsp. coarse salt

2 tsp. cornstarch

1/4 tsp. cayenne

Pinch ground cinnamon

Pinch ground nutmeg

Tools: whisk


Combine all ingredients in a bowl and whisk together. Store in an airtight container for up to 2 months. To make hot cocoa, combine 1/4 cup (or more, to taste) with 8 oz. of boiling water and whisk to combine (or place in an electric chocolate pot and use as directed). Top with homemade marshmallows for a totally decadent treat.





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