La Croix fans, watch out — there’s a new sparkly beverage in town, and it’s called Topo Chico. Now this isn’t necessarily a new beverage; it was born in Mexico around 1895 and then made its way to Texas. It’s beginning to blow up all around the US thanks to its bubbly texture and beautiful vintage bottle and label. (Hey, don’t deny it — we all appreciate quality design.) Today we’re getting inspiration from Topo Chico, our favorite mint coffee drink in Philz, and our favorite bubbly coffee in San Francisco, the Snowy Plover, to make a brand new refreshing iced coffee drink for summer.
- Topo Chico
- cold brew
- simple syrup
- mint leaves
- cocktail shaker and muddler
- Add one tablespoon of simple syrup and a handful of mint leaves to the cocktail shaker. Muddle together.
- Add ice and a half cup of cold brew and shake together.
- Strain into a mug and top off with Topo Chico.
This refreshing iced coffee cocktail is a must for the hot months ahead. Muddle mint with simple syrup, add in ice and cold brew, then shake. Strain into a coffee mug and top off with Topo Chico.
Add a few mint leaves to the top and enjoy!
Grab a good book, lather on some sunscreen, and enjoy this iced coffee out by the pool.
DIY Production and Styling: Kelly Bryden
Photography: Brittany Griffin
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