Coffee Stories 25th July 2026

The Cold Brew Mocktail Hour

After the Peach Mont Blanc, we couldn't stop. A can of cold brew, a few good syrups, a slow pour, and suddenly the coffee looks like something you'd order at a bar. So we shot three more: a bittersweet negroni without the gin, a stout-dark nightcap without the beer, and a sunrise in a glass without the KahlΓΊa.

All three are alcohol-free, which is rather the point. A good mocktail gives you the ritual and the flavour of a proper drink with none of the fuzzy head the next morning, so you can happily pour a second or a third and still be up bright for a walk. That's why more of us are reaching for them lately: all of the occasion, none of the hangover, and a clear head to enjoy the rest of the day. Better still, every one starts with a can of our Organic Cold Brew, so they take about ten minutes and are yours to make as often as you like.

Bring them out to spice up a quiet evening at home, or line them all up for your next summer party.

The Cold Brew Negroni

Bitter, bright and a little herbal. A classic negroni is equal parts gin, vermouth and Campari, stirred and served short. Ours borrows that bittersweet idea and lengthens it into a cooler you can sip in the sun: Giffard's aperitif syrup does Campari's job, cold brew carries the depth, and a splash of tonic opens it all up. A sprig of rosemary brushed against the rim gives it a savoury lift that makes you look twice.

Bittersweet, citrus, herbal. A grown-up glass for a warm evening.

Make it at home

Serves 1

You'll need:

Method:

  1. Fill the glass. Pack a rocks glass with ice to the rim. Cold glass keeps everything crisp.
  2. Build the base. Pour in the aperitif syrup and orange juice, then a slow measure of cold brew down the side of the glass.
  3. Top with tonic. Add tonic to lengthen it and lift the bitterness. Give it one gentle stir.
  4. Finish with rosemary. Clap a sprig of rosemary between your palms to wake up the oils, then slide it into the glass with a twist of orange peel.

Pro tip: The rosemary is the whole trick. Bruise it before it goes in, or the aroma stays locked in the leaf.
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The Coffee Stout

This one's for the nightcap crowd. Bartenders build coffee stouts by folding a dark beer into coffee with syrup or liqueur, all roast, chocolate and a thick, settling head. You can get the same look and the same velvet texture with nothing but cold brew, chocolate syrup and a float of cream. It's our Mont Blanc's moodier cousin, same cream cap, darker heart.

Chocolatey, rich, smooth. A dessert you drink through the foam.

Make it at home

Serves 1

You'll need:

Method:

  1. Fill the glass. Pack a short tumbler with ice.
  2. Chocolate first. Pour the chocolate syrup over the ice so it settles at the base.
  3. Pour the cold brew. Open the can and pour slowly down the side of the glass to keep the layers clean.
  4. Float the cream. Whisk the cream with a few drops of vanilla to a soft, pourable foam, then pour it gently over the back of a spoon to float on top.
  5. Finish with zest. Grate a little orange zest across the cream cap for a bright edge against the chocolate.

Pro tip: Don't overwhip the cream. A few smooth strokes to a soft foam is all it needs to sit on top like a stout's head.
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The Velvet Sunrise

Named for the slice of orange that sits on top like a low sun. In its original form it's a KahlΓΊa cocktail; ours trades the liqueur for cold brew and oat milk, so it's soft, creamy and completely alcohol-free. Vanilla rounds it out, orange lifts it, and the oat milk gives it that velvet body the name promises.

Creamy, mellow, citrus-bright. Easy morning, easy evening.

Make it at home

Serves 1

You'll need:

Method:

  1. Fill the glass. Pack a short tumbler with ice.
  2. Sweeten the base. Pour in the vanilla syrup and a small squeeze of orange juice.
  3. Add the oat milk. Pour the oat milk over the ice for a soft, cloudy base.
  4. Pour the cold brew. Add the cold brew slowly down the side so it sinks through the oat milk in ribbons.
  5. Finish with sunrise. Lay a slice of orange on top and grate over a little zest.

    Pro tip: Pour the cold brew last and slowly. The layering between oat milk and coffee is what gives you that sunrise fade.

These three are made for pouring at home, whether you're spicing up a quiet evening or mixing a round for a summer party. Just grab a can of our Organic Cold Brew and go. A taste of summer, however you like it.
SHOP COLD BREW
Organic Cold Brew

Organic Cold Brew

Β£39.60
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