(Photo: Daniel Maurer)
Earlier this week we lamented the closing of Northern Spy Food Co. after seven years in the East Village, and the loss of New York City’s most potent and delicious caffeinated concoction: the brunch destination’s coffee seltzer. We begged someone to send us the recipe before withdrawal set in and none other than the father of the bevy, Northern Spy’s co-owner Chris Ronis, wrote in with the following lifesaving instructions.
First you have to make a rich cold brew or you can use Grady’s. Our cold brew has chicory in it too, New Orleans style. Then it’s pretty simple: fill a glass with ice, go halfway up with iced coffee (why it’s important that it’s super rich), then a two or three pour of simple syrup, top with seltzer and float a little heavy cream on top. I hope you can replicate it at home but I also home it never compares to the original here. 🙂
Ronis said he intended it to be “the ultimate New Yorker ice-coffee sugar fix,” and that it is. Feel free to make it alongside other Northern Spy classics like the pork sticky rolls and the kale salad.