First appearing on our former shop’s summer drink menu in 2016, the Black Lemonade Brûlée was a year-round customer favorite. We caramelize sugar, add Yeti cold press and reduce it down to a dark, delicious syrup. The syrup joins fresh-squeezed lemon juice and sparkling water and voila, cold press meets lemonade in a sparkly pool of sweet goodness. Likened to the chocolatey center of a tootsie pop, this drink continues to charm and brighten even the rainiest of summer afternoons.

What You Need

• 2 cups Yeti Cold Brew concentrate
• 1.25 cups granulated sugar
• 1 cup water
• 1 lemon
• 1 cup sparkling water
• Ice

How to Make It

Make the Syrup:

1. Add sugar and water to a medium-sized saucepan and heat on high until the mixture boils.
2. Continue boiling until the syrup has turned a deep amber color and smells of caramel (a thermometer reading of 325º to be precise), about 15-20 minutes.
3. Add cold press concentrate while stirring vigorously (sugar will clump), and keep at a boil to reduce the liquid.
4. Continue stirring occasionally to break up clumps and reduce until 2 cups of liquid remain (~20 minutes).
5. Cool slightly on the stovetop, then pour into a glass jar and place in the refrigerator for final cooling.
6. Once chilled, keep syrup at room temperature and use within up to 2 weeks.

Building the Drink

1. Juice 1/2 lemon and remove any seeds; the yield should be close to 1/2 fluid ounce.
2. Fill a pint glass 2/3 full with ice.
3. Measure out 1 1/2 fluid ounces of cold press reduction.
4. Pour cold press reduction and lemon juice into the pint glass.
5. Top with sparkling water and use a bar spoon to swirl the syrup and juice to incorporate the ingredients.
6. Enjoy with a few ginger snaps or lemon cookies!