Ward demonstrated for host Maggie Rodriguez three different recipes: the Ernest Lemmingway, Lavender Lemonade and Sparkling Cascara Tea (recipes below).
The popular Tampa-based coffee roaster recently introduced Sparklers iced beverages in their cafés. Sparklers start with Buddy Brew’s BOLT cold brew, herbal tea, cascara (a tea made from dried coffee cherries) or matcha, and are combined with fruit juices, house-made syrups and sparkling water.
Sparklers already have gained a strong following, with thousands of Sparklers sold in just the first few weeks. Try Sparklers at Buddy Brew’s café locations.
Combine 3 oz. of Buddy Brew Coffee BOLT Cold Brew with 3 oz. lemonade and a ½ oz. of simple syrup in a cocktail shaker with 2 scoops of ice. Shake until combined, and pour into a 20 oz. cup. Top off with sparkling water and garnish with a lemon slice.
Start by making lavender syrup.Combine 100 g. water and 100 g. sugar in a large pot and bring to a boil. Keep stirring until sugar is completely dissolved. Add 4 g. loose lavender leaves. Allow the mixture to simmer for 2 minutes. Remove from heat and let lavender steep for 30 minutes. Strain lavender out. Combine 1 oz. syrup with 5 oz. lemonade and 4 g. lemonade concentrate in a 20 oz. glass. Top off with 3 oz. sparkling water and ice. Garnish with lavender sprig.
Sparkling Cascara Tea
Brew 1 oz. cascara tea with 7 oz. water heated to 200 degrees F. Add 1 to 2 tablespoons. honey and stir. Set aside to steep for 5 minutes. When cool, strain out Cascara and pour into 20 oz. cup. Add 3 oz. sparkling water and ice.
Look for a new line-up of Sparklers this summer at Buddy Brew's Tampa Bay cafes.