Combine your infusions and syrups with juice and water for a refreshing, herbal cocktail perfect for a bar’s summer menu.
Combine all the ingredients.
Check the acidity and sweetness levels.
Transfer to a keg.
Connect the keg. Set the temperature of the cooler. The cocktails should be cold. Encourage guests to pour it over ice.
Anna Serova, a mixologist and world champion barista, has travelled the globe, helping coffee shops and bars transform their menus with her expertise.
As well as being an experienced consultant and entrepreneur, she’s also a Hardtank brand ambassador – meaning she helps businesses to leverage our versatile commercial cold brew machines.
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