Recipe: Sparkling Citrus & Rosemary Cold Brew

Coffee, but make it 2022 - Ring in the new year with this Sparkling Citrus & Rosemary Cold Brew recipe. Homemade rosemary honey simple syrup is swirled into cold brew (freshly made in our Cold Brew Coffee Maker), and topped with sparkling grapefruit water and a grapefruit garnish.

A hint of pine from the rosemary gives this sip an earthy edge of complexity. Make this honey simple syrup in advance so that you can enjoy this sparkling sip all week long. Just be sure to save a few sprigs to garnish each glass (tip: keep them fresh by wrapping in a damp paper towel and placing in an airtight bag or container so that they don’t dry out).

If sparkling grapefruit water is out of reach, then stir in sparkling water and grapefruit juice. Don’t skip the garnish, because the grapefruit peel and rosemary are part of the sip experience and add layers of aromatics. Just consider that all of the essential oils remain are in the grapefruit peel, so when you twist the peel over the sip you are releasing the delightful oils that will brighten up the smooth, rich cold brew coffee (made in our Cold Brew Coffee Maker). Serve this sophisticated sparkling cold brew with a cheese plate, fresh fruit and veggies for a Saturday afternoon spread.

Sparkling Citrus & Rosemary Cold Brew

Makes 2 servings


  • 4 tablespoons honey
  • 4 tablespoons water
  • 6 sprigs rosemary
  • Ice
  • 8oz Cold Brew Coffee (made with the Takeya Cold Brew Coffee Maker)
  • 8oz unsweetened sparkling grapefruit water
  • 4 strips of grapefruit peel (tip – use a vegetable peeler to remove the peel from the grapefruit)

To make the rosemary simple syrup, add water and honey to a small pot over high heat. Stir to dissolve the honey. Add 2 rosemary sprigs to the pot and lightly crush the sprigs with a wooden spoon. Bring the water/honey mixture to a boil. Take off the heat and let the rosemary steep for 10 minutes. Remove the rosemary and chill in the refrigerator until completely cold.

When ready to serve, fill a glass with ice. Pour in 4oz cold brew coffee (made with the Takeya Cold Brew Coffee Maker), 2 tablespoons of the rosemary simple syrup, top with 4oz of the unsweetened sparkling grapefruit water and stir to mix. Twist one grapefruit peel over the glass to release the fragrant oils, place the peel on top of the drink and garnish with a rosemary sprig. Repeat for the second glass. Serve immediately. Note: to amp up the grapefruit flavor – squeeze in some fresh grapefruit juice.