Summer has descended upon New York City like a hot, damp, exhale. The Coffee Palmer is designed to beat the heat, but what if you wanted to kick it up a notch? Check out our easy recipes to raise your beverage game to a whole new level.

Coffee Collins

This simple and beginner-friendly recipe is a great way to elevate the Coffee Palmer into a refreshing spritz. With only three steps, you'll be sipping this treat in no time.

INGREDIENTS

• 3 oz Coffee Palmer 
• 4 oz carbonated water 
• Ice 
• Lemon wedge 
• Fresh mint to garnish (optional) 

DIRECTIONS

Pour the Coffee Palmer into a highball glass with ice and squeeze the fresh lemon over top. Stir well, about 45-60 seconds, until chilled through. 

Pour carbonated water gently over the cold coffee, taking care not to agitate the coffee—if you do, it will foam. Stir gently to incorporate. Garnish with mint. 

Cardamom Rose Lemonade

This drink is balanced, sweet, and very fun to make: when coffee is shaken, oils present in the brew emulsify and develop a creamy foam. This recipe highlights that characteristic while incorporating the centuries-old pairing of coffee and cardamom. 

INGREDIENTS

• 3 oz Coffee Palmer 
• 7g Cardamom syrup* 
• 7g Rosewater 
• 1oz Sparkling water 
• Lemon wedge 
• Ice 
• Pinch of salt 
• Dried rose petal tea to garnish 

DIRECTIONS

Pour the Coffee Palmer into a shaker or tumbler with ice, cardamom syrup, rosewater, and salt. Squeeze lemon wedge into the shaker. Shake vigorously for 40-60 seconds, until freezing to the touch. 

Add sparkling water into a short glass and strain the shaken mixture on top. Sprinkle dried rose petals on top. 

*Cardamom syrup: 1 cup water, 1/4 cup whole green cardamom pods, 1 cup sugar. Bring water to a boil with cardamom pods, dissolve sugar into hot mixture. Strain and cool. 

Garden Blue

This blueberry-lavender-rosemary mixture is floral, sweet, and extremely drinkable. A daytime drink for hot days spent outside.

INGREDIENTS

• 4 oz Coffee Palmer 
• 1/2 oz strong lavender tea*  
• 1 oz blueberry purée* 
• Ice 
• Rosemary sprig to garnish 

DIRECTIONS

Pour the Coffee Palmer into a mixer or tumbler with ice and lavender tea. Stir until cold to the touch. 

Pour blueberry purée into a tall glass. Add ice and strain the coffee/lavender tea mixture overtop. Garnish with a sprig of fresh rosemary. 

Lavender tea: 2 cups water, 1/4 cup food-grade lavender buds, 1 tsp. honey. Bring water to a gentle boil with lavender, dissolve honey into hot mixture. Strain and cool. 

Blueberry purée: 1 cup fresh blueberries, 2oz water, sprinkle of salt. Blend until smooth in food processor or home blender.