Summer is right around the corner!! One of the best ways to beat the heat is with a cool and refreshing drink. As it just so happens, Serendipity has some perfect Signature Beverages to help you enjoy the beautiful Colorado Summer.
Peach & Rosemary Spritzer
This delightfully sweet and refreshing drink is a fantastic way to make use of Colorado’s delicious Peaches.
- 1 Peach, Chopped
- 2 Oz. Rosemary Simple Syrup
- 2 Oz. Lime Juice
- Club Soda
- Garnish, Rosemary Sprig & Peach Slice
In a pint glass or cocktail mixing glass, add the chopped peach, rosemary simple syrup, and lime juice. Muddle well. Fill your glass with ice and strain the mixture over the top. Pour in club soda, garnish, and Enjoy!
Pineapple & Thyme Iced Tea
Simple but not too Sweet. A truly terrific tea.
- 8 Bags Green Tea
- 2 Fresh Thyme Sprigs
- ½ Pineapple
Bring 4 cups water to a boil in a medium saucepan. Remove from heat and add the tea bags and thyme. Let steep, stirring twice, for 4 minutes. Discard the tea bags and let the tea cool. Discard the thyme from the iced tea concentrate and stir in the pineapple and 4 cups cold water. Serve over ice with additional thyme, if desired.
Kombucha Citrus Kicker
Perfectly tart. Just the kick you need to get out and enjoy the beautiful Summer days.
- 1 Orange Sliced
- ½ Grapefruit Sliced
- 1 Lime Sliced
- 4 tbsp Freshly Squeezed Orange Juice
- 4 tbsp Freshly Squeezed Lime Juice
- Citrus Kombucha
- ½ cup Ginger Beer
- Sugar, Chili and Salt Mixture for Rimming Glass
- Lime Wedges and Sprigs of Mint for Garnish
Add salt, sugar and chili powder on plate. Rim glass with a lime wedge and coat rim with salty chili sugar. Fill glass with ice and a few slices of citrus fruits. Set aside. In glass, stir together juices and kombucha. Top off with ginger beer. Enjoy!
Iced Caramel Coconut & Mint Latte
Even in the heat of the day, it’s never too hot for this amazing coffee.
- 15 fresh mint leaves
- 1 ⅓ cups cold brew or chilled strong coffee
- ½ teaspoon coconut extract
- ½ cup whole milk
- 1 can whipped cream, optional topping
- 3 ice cubes
- 1 tablespoon sweetened shredded coconut
- caramel sauce, as garnish
Muddle mint in a glass, reserving one for garnish. Add chilled coffee or cold brew and stir. Pour into another glass through a fine mesh strainer, discard mint pieces. Stir in coconut extract and milk. Add ice cubes. Garnish with whipped cream, coconut flakes, caramel sauce and a sprig of mint.