Summer Drink Inspiration
With the nights getting longer and the sun beginning to enter our lives again, it’s time to feel inspired and explore some exciting new products and recipes from Beyond the Bean, as well as our own.
Here at Bristol Twenty we have already been spicing up our mornings, by trying out some exciting spring/summer recipes with a little twist. We are loving some of Beyond the Bean’s spring time drink ideas, and couldn’t resist conjuring up some of our own delicious recipes as well. Check out the drinks we are loving this year, and give them a try yourself. You won’t be disappointed.
- Ice / milk
- Bristol Twenty Copan-Cabana double espresso
- 2 pumps Sweetbird Butterscotch Syrup
- Half fill cup with ice
- Pour double espresso and syrup over ice and stir well
- Top with milk stir and serve
- 3 pumps Sweetbird Raspberry & Pomegranate Lemonade Syrup
- 1 mini scoop ZUMA Beetroot Powder
- Still or sparkling water
- Ice
- Add syrup and beetroot powder to cup
- Fill to 3⁄4 with still or sparkling water
- Stir and add ice cubes to fill
- Garnish and serve
- Ice
- 50ml vodka
- 35ml coffee liqueur
- Bristol Twenty Machu Picchu double espresso
- Pour contents into cocktail shaker
- Shake it good!
- Pour contents through sieve
- Garnish with 3 coffee beans
- Bristol Twenty Chai Tea Bag
- Still Water
- Milk
- Cinnamon
- sugar
- Steep tea bag in water for 3 minutes
- Add sugar to taste
- Remove tea bag and allow liquid to cool
- Mix with milk and pour over ice
- Sprinkle cinnamon on top
- Ice/ milk
- 2 pumps Sweetbird Banana Syrup
- 2 pumps Sweetbird Caramel Syrup
- 1/2 scoop Sweetbird Vanilla Bean Frappé
- Half fill cup with ice
- Pour milk over ice to 1cm below top of cup
- Pour contents into blender jug
- Add syrups and powders
- Blend until smooth
- Ice
- Bristol Twenty 442 double espresso
- 2 pumps Sweetbird Caramel Syrup
- 150ml cold skimmed milk
- Fill jug with ice and pour over double espresso
- Add syrup to jug
- Pour skimmed milk into cold foam blender jug and blend for 18 seconds
- Fill glass with ice
- Pour cold foam into glass
- Strain espresso over top of foam and serve
- 2 pumps Sweetbird caramel syrup
- Chilled Bristol Twenty 21TEN double espresso
- milk
- Pour ingredients into nitro whip
- Charge with nitro charger
- Shake well
- Dispence
- Put tea bag into cup and pour over hot water
- Add ice then leave to sit for 5 minutes
- Remove tea bag
- Stir in syrup and serve
- 1 banana sliced
- 1/3 cup pineapple pieces
- 1/3 cup frozen raspberries
- 1 mini scoop ZUMA Beetroot Powder
- Coconut water
- Combine fruit and powder in blender cup
- Add 300ml coconut water
- blend until smooth
- 1 mini scoop ZUMA Beetroot Powder
- Steamed coconut milk
- Add beetroot powder to cup
- Mix to a paste with a splash of hot water
- Top up with steamed coconut milk
- Ice
- Almond milk
- 1 mini scoop Matcha Powder
- 2 pumps Sweetbird Caramel Syrup
- 1 scoop Sweetbird Vanilla Bean Frappé
- Fill cup with ice to the top
- Pour milk over ice
- Pour contents into blender
- Add syrup, powders
- Blend until smooth