This refreshing coffee soda is sweetened with homemade peach syrup. Tonic syrup adds a beautiful herbal note, but tonic water is a good stand-in.
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6 medium peaches (about 2 pounds), pitted and chopped, plus peach slices for
2 cups pomegranate juice
2 tablespoons fresh lemon juice
1 1/2 cups sparkling water
1 cup plus 2 tablespoons cold-brew coffee
1 cup plus 2 tablespoons Jack Rudy Small Batch Tonic Syrup (see Note)
A few dashes of Angostura bitters
How to Make It
In a medium saucepan, bring the chopped peaches, pomegranate juice, lemon juice and 4 cups of water to a boil. Cook over moderate heat, stirring occasionally, until thickened and reduced to 2 cups, 45 to 50 minutes. Strain through a fine sieve set over a medium bowl, pressing on the solids; discard the solids. Let the peach syrup cool completely, then refrigerate.
In a pitcher, mix the peach syrup with the sparkling water, coffee, tonic syrup and bitters. Pour the coffee soda into ice-filled glasses and garnish with peach slices.
The strained peach syrup can be refrigerated for up to 2 weeks.