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. Slideshow:  More Coffee Drinks 

Andy Mumma
August 2016

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Credit: © John Kernick

Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Yield:
Makes 6 drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The strained peach syrup can be refrigerated for up to 2 weeks.

Notes

The tonic syrup is available from jackrudycocktailco.com. Alternatively, use 3 cups of tonic water and omit the sparkling water. Related recipe (pictured): Biscuit Breakfast Sandwiches with Peach-Ginger Jam.

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