Iced Coffee Shrub Spritzer
1 ½ cups Vinesation Cascadian White Raspberry Balsamic
1 ½ cups coarsely ground espresso coffee
6 Tbsp. Agave Syrup
6 Tbsp. Maple Syrup
Chilled sparkling water, for serving
Make the shrub: In a medium bowl, combine the balsamic vinegar with the coffee and ½ cup water, cover with plastic wrap, and let sit at room temperature for at least 6 hours or overnight. Pour the liquid through a fine sieve lined with cheesecloth into another bowl and then stir in the syrups. Store the coffee shrub in an airtight glass container in the refrigerator for up to 4 weeks.
To Serve: In a chilled 12 oz. glass filled with ice, add 3 Tbsp. coffee shrub, top with 4 oz. of sparkling water, and stir to combine.