Sable Current

01

What you’ll need

• 1/2 cup chilled strong cold-brew coffee concentrate, brewed from coffee and water only
• 2 teaspoons roasted cacao nibs
• 1/3 cup chilled unsweetened 100% tart cherry juice
• 1/4 cup fresh orange juice, finely strained
• 1 1/2 tablespoons pure date syrup
• 1 teaspoon fresh lemon juice
• 1 small pinch fine sea salt
• 1/2 cup chilled plain sparkling water
• Ice cubes, for shaking
• 2 long clear ice spears, for serving
• 2 dehydrated orange wheels, for garnish
• 1/2 teaspoon finely crushed cacao nibs, for garnish

02

Mix the drink

1. Combine the chilled cold-brew concentrate and 2 teaspoons cacao nibs in a covered jar. Refrigerate for 20 minutes to draw out a gentle roasted-cacao note without making the drink gritty.
2. Fine-strain the infused cold brew into a cocktail shaker, pressing lightly on the nibs, then discard the spent nibs.
3. Add the tart cherry juice, strained orange juice, date syrup, lemon juice and sea salt to the shaker. Stir briefly to dissolve the date syrup.
4. Fill the shaker two-thirds full with ice and shake firmly for 12 seconds, until thoroughly cold and lightly aerated.
5. Place one clear ice spear in each chilled highball glass. Double-strain half the mixture into each glass.
6. Top each drink slowly with 1/4 cup chilled sparkling water. Give one gentle upward stir to combine without flattening the bubbles.