Pomegranate-Coffee Tonic Shrub Cocktail at Sump
There’s no guilt in a (nonalcoholic) morning cocktail, especially when Retreat Gastropub’s Tim Wiggins teams up with Sump Coffee for a Pomegranate-Coffee Tonic. The third coffee cocktail collaboration Wiggins has developed for the coffee shop this summer, this juicy, sweet-tart treat is made with fresh pomegranate juice, pomegranate syrup, dried hibiscus and Sump cold brew, served over Fever Tree tonic.
It’s a great introduction to the bold flavors of a coffee shrub cocktail, with a little less vinegar intensity than the previous two drinks (a Cascara Fizz and Honey Burundi Julep), and more refreshing sparkle from the tonic. Marrying the bright, floral sweetness of hibiscus-inflected pomegranate with the earthy, caramel depth of Sump coffee, each sip will call for another to figure out how this unlikely couple can work so well. Sump barista Connor Usry said it best: “It tastes like a chocolate covered pomegranate seed.”
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