Coffee lemonade is the new trendy summer drink and everyone is dying to try it, so why not make your own at home? It is quite simple. It is a 1:1 ratio of lemonade and coffee. Just mix the two together and you have the perfect refreshment for these hot summer days!
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This sounded at once delicious and disgusting, not to mention a potentially slanderous use of a name. An Arnold Palmer, of course, is made with equal parts iced tea and lemonade, and never has milk (or coffee) been a part of it. I felt strongly—before even tasting the drink—that it needed a new name. Or maybe the absurd combination of black coffee and lemon didn’t even deserve a name. Maybe it just needed to not happen.
But I soon discovered that despite my skepticism, coffee and lemonade is definitely a thing. An April 2016 post on Food52 suggested that the invention, supposedly called a “Laura Palmer,” is relatively recent. Meanwhile, over at Real Simple, Sarah Karnasiewicz called it “The Thunderbolt” and reported that a Brooklyn coffee shop had been selling it for two years. A link in Karnasiewicz’s piece hinted that, at around the same time the Brooklyn shop started selling the Thunderbolt, a Swedish coffee shop started hawking kaffelemonad, which translates simply to “coffee lemonade.”
A lot of these articles had suggestions for how to build a proper Thunderbolt/Laura Palmer/coffee lemonade. Their consensus seemed to be that a 3:2 ratio of coffee to lemonade (with no almond milk to be found) is the most successful. I did some mixing of my own and will now distance myself from the pack by suggesting a different, simpler ratio of 1:1. When stirred together in equal parts, the beverage takes on ambiguous but powerfully refreshing properties: Sort of lemony, sort of tea-like, and not distinctly coffee-ish until the finish, when the coffee reasserts itself in a big way. The combo makes iced coffee into more than a mere caffeine-delivery system—thanks to the lemonade, it transforms into true summer refreshment.
Read the full article here.