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Black Lemonade Brûlée (BLB)

Black Lemonade Brûlée (BLB) Image

First appearing on our shop's summer drink menu in 2016, the Black Lemonade Brûlée may or may not be available year-round on our secret menu. We caramelize sugar, add Yeti cold press and reduce it down to a dark, delicious syrup. The syrup joins fresh-squeezed lemon juice and sparkling water and voila, cold press meets lemonade in a sparkly pool of sweet goodness. Likened to the chocolatey center of a tootsie pop, this drink continues to charm and brighten even the rainiest of summer afternoons.


  • 2 cups Yeti Cold Press concentrate (easy step-by-step recipe)
  • 1.25 cups granulated sugar
  • 1 cup water
  • 1 lemon
  • 1 cup sparkling water
  • ice

step 1: prepare cold press reduction

  • Add sugar and water to a medium-sized saucepan and heat on high until the mixture boils.
  • Continue boiling until the syrup has turned a deep amber color and smells of caramel (a thermometer reading of 325º to be precise), about 15-20 minutes.
  • Add cold press concentrate while stirring vigorously (sugar will clump), keep at a boil to reduce the liquid.
  • Continue stirring occasionally to break up clumps and reduce until 2 cups of liquid remain (~ 20 minutes).
  • Cool slightly on the stovetop, then pour into a glass jar and place in the refrigerator for final cooling.
  • Once chilled keep syrup at room temperature and keep for up to 2 weeks.

step 2: prepare drink ingredients

  • Juice 1/2 lemon and remove any seeds, the yield should be close to 1/2 fluid ounce.
  • Fill a pint glass 2/3 full with ice.
  • Measure out 1 1/2 fluid ounces of cold press reduction.

step 3: build the drink

  • Pour cold press reduction and lemon juice into the pint glass.
  • Top with sparkling water and use a bar spoon to swirl the syrup and juice to incorporate the ingredients.
  • Enjoy with a few ginger snaps or lemon cookies!

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