You can enjoy your Slingshot Cold Brew in lots of different ways, starting with the basics or using these great recipes from the Slingshot Coffee Co. Pop-Up Bar:



Open your bottle of ready-to-drink Slingshot Cold Brew and drink it straight from the bottle. Or you can be more demure and pour it over ice in your favorite glass and sip. Add a splash of milk or a dash of simple syrup, too. It’s flexible.



Slingshot Cold Brew concentrate is just a 1:1 ratio of water to coffee. You can make it cold by mixing with cold water. You can make it hot by mixing with boiling water. OR… mix it 1:1 with milk just shy of a boil, or milk from the icebox for a hot or cold latte-like drink.



(8 oz serving)

4 oz Slingshot Cold Brew Concentrate

4 oz milk (we recommend at least 2% organic)

3 T apple pie syrup (see recipe below)

Combine ingredients into a chilled cocktail shaker with ice. Shake until nice and frothy. Pour into your favorite glass, and top with whipped cream and a dash of cinnamon.

For the Apple Pie Syrup

1.5-2 c fresh apple skins

1 c brown sugar

1 c water

3/4 t cinnamon

1/4 + 1/8 t allspice

1/4 t nutmeg

1/4 t vanilla extract

Combine all ingredients into a pot and bring to a boil. Reduce heat and mildly simmer for approx. 4-5 minutes, allowing the syrup to thicken. Remove from heat and strain through a mesh sieve. Let syrup cool before adding to your Slingshotte. Store syrup in an air-tight bottle in the refrigerator.

SLINGSHOT SANGRIA (as featured on Southern Living Facebook Live)

(Makes 8 servings)

750ml bottle red wine (Tempranillo works well)

1 bottle Slingshot Cold Brew Concentrate

8T simple syrup

Fruit to garnish (citrus and stone fruit work well)

Cut up 6-8 pieces of fruit and infuse the wine overnight. When ready, combine the wine, Slingshot and simple syrup into a large pitcher or drink dispenser. Fill each glass about 1/3 full with fresh fruit garnish, 1/3 ice and top with Slingshot Sangria. Sip and enjoy. 



3 ounces Slingshot Cold Brew (ready-t0-drink)

1 ounce lavender-honey simple syrup

lemon zest

Combine in a shaker with ice. Pour into glass.

Suggested liquors: vodka, tequila



3 ounces Slingshot Cold Brew (concentrate)

1 ounce cocoa nib simple syrup*

1.5 ounces club soda

orange peel

Combine in a shaker. Pour over ice.

*This is a simple syrup made using cacao nibs from Escazu Chocolate. You can use 1/2 – 1 ounce of a high-quality cocoa syrup as a substitute.

Suggested liquors: vodka, Patrone XO, bourbon



3 ounces Slingshot Cold Brew (ready-to-drink)

1 ounce honey-lemon simple syrup

maraschino cherry

Mix and pour over ice.



2 ounces Slingshot Cold Brew (concentrate)

1 ounce cherry-infused simple syrup

1 ounce irish whiskey (Concannon is recommended)

dash of bitters

Combine in a shaker with ice. Pour into glass.


DECEMBERIST Holiday Approved!

3 ounces Slingshot Cold Brew (concentrate)

3 ounces egg nog

1 ounce bourbon

Mix and pour over ice.



2 bananas (sliced and frozen)

1/2 cup Slingshot Cold Brew (concentrate)

2 tablespoons peanut butter (recommended: Big Spoon Peanut Pecan)

3/4 cup ice

Combine in a blender. Pour into glass.



1.5 ounces Slingshot Cold Brew (ready-to-drink)

1/4 ounce mint-infused simple syrup

1 ounce bourbon

Splash of club soda (2-3 ounces)

Combine Slingshot Cold Brew, mint simple syrup and bourbon into a shaker and, well, shake it. Pour cocktail mixin’ into a glass with ice and club soda.



1 ounce  Espolan Blanco tequila

1 ounce Slingshot Cold Brew (concentrate)

.5 ounce Aperol

.5 oz Pamplemousse

Stir, served up or neat, with an orange twist.

*recipe courtesy of, Philadelphia, PA



1lb skirt steak

1 cup Slingshot cold brew

4 garlic cloves

1 medium sized shallot

2 tsp brown sugar (soft packed)

1/2 tsp cumin

salt (kosher or other large grain)

black pepper (fresh ground tellicherry or other similar)

Cilantro or other fresh herbs

*Dissolve brown sugar and cumin in coffee. Dice shallots and garlic cloves and add to coffee mixture. Marinate skirt steak in coffee mixture for a minimum of one hour.

This recipe also tastes delicious on fresh asparagus.


COMFORT + SPEED Holiday Approved!

3 ounces blood-orange infused sweet vermouth

(*To infuse, pour one 750 ml bottle of vermouth into a larger vessel with an opening large enough to fit orange segments. Cut up 1 blood orange into 6 wedges. Juice orange into vermouth by squeezing each wedge, and toss juiced wedges into the vermouth, as well. Cover vessel and infuse for 30 hours.)

1 ounce Slingshot Cold Brew (concentrate)

Dash of bitters

2 ounces club soda

Combine all ingredients into a glass and stir. Garnish with blood orange wedge or slice.



1.5 ounces Slingshot Concentrate

1 ounce vodka of choice

4 teaspoons fresh cantaloupe puree

2 teaspoons simple syrup

2 dashes Angustura bitters

2 ounces tonic water of choice

Add 1 cup fresh cantaloupe melon to a food processor and puree until smooth. Combine all ingredients but the tonic water into a shaker with three dense, medium-sized ice cubes and give it a few vigorous shakes. Pour contents into your favorite glass and stir in the tonic water.  Take up your post on the front porch and commence summer sippin’.


BIG KIDS TABLE Holiday Approved!

3 ounces Slingshot Coffee (Concentrate preferred)

1.5 ounces heavy cream

1 ounce bourbon

.5 ounces pomegranate syrup

Mix ingredients in a cocktail shaker with ice. Using a cocktail strainer, pour into rocks glass over a single, dense ice cube. Garnish with fresh pomegranate seeds.

For Pomegranate Syrup: In a pot, muddle seeds from one pomegranate. Add 1 cup of organic cane sugar and 2 cups of filtered water. Bring to a boil for 3 minutes, stirring constantly. Strain syrup into a sealable carafe and store in refrigerator. 



10 oz semi-sweet or dark chocolate 

1/3 c heavy cream

1 1/2 T Damn Fine Coffee Liqueur 

Sweetened Cocoa Powder

Break the chocolate into chunks and place in a large heat-safe bowl. Bring heavy cream to a near-boil and pour over the chocolate. Let stand for 1-2 minutes. Whisk the chocolate and cream until smooth and the chocolate is fully incorporated into the cream. Add the Damn Fine Coffee Liqueur. (If you’d prefer a non alcoholic version, use Slingshot Concentrate Coffee as a substitute for the liqueur) Cover the bowl with plastic wrap and place in the refrigerator for no less than 4 hours. Use a melon baller or a tablespoon to portion out each truffle from the “dough”. Form each truffle by rolling each portion into a ball in your hands. Roll each truffle in sweetened cocoa powder. Place truffle onto a cookie sheet that has been covered with either wax paper or parchment paper.