Mission Cold Brew Recipe

Measure 1 cup coarsely ground coffee and place it into a clean jar or pitcher that holds at least 1 quart.

Add 4 cups cold filtered water, making sure all grounds are saturated. Stir gently to combine, scraping the sides and bottom so there are no dry pockets of grounds.

Cover the jar with a lid or plastic wrap and steep at room temperature or in the refrigerator for 12–18 hours. Longer steep (up to 18 hrs) yields a stronger, more concentrated brew.

After steeping, strain the coffee through a fine mesh sieve lined with cheesecloth (or a coffee filter) into a clean container. If needed, strain a second time to remove fines. Yield: about 3 to 3.5 cups of cold brew concentrate; refrigerate until chilled.

In a small bowl or jar, combine 1 cup Mexican crema (or full-fat sour cream), 2 tablespoons reposado tequila, 1 teaspoon simple syrup (or agave), 1 teaspoon fresh lime juice, and a pinch of fine sea salt.

Whisk vigorously (or use an immersion blender or small food processor) until the mixture is smooth, slightly airy, and homogenous. Taste and adjust: add more simple syrup for sweetness, a touch more tequila for spirit-forward flavor, or a few drops more lime for brightness.

Chill the crema in the refrigerator for at least 20 minutes so it firms slightly; this helps it float and hold texture on the cold brew when assembled.

Prepare the Glass

Fill a rocks glass or double old-fashioned glass with 1 cup ice cubes.

Pour 1 cup chilled cold brew into the glass over the ice, leaving room (about 1–2 tablespoons) at the top for the crema to sit.

Using a spoon held just above the coffee surface, gently spoon 3 tablespoons tequila crema on top so it floats as a distinct layer. For a marbled effect, drizzle slowly; for a clean float, spoon carefully in the same spot.

Garnish with an orange or lime twist laid across the rim and optionally finish with a couple of whole coffee beans or a light dusting of citrus zest on the crema.

Serve immediately. To drink, either sip through the crema to experience the creamy tequila layer first, or stir gently to combine crema and cold brew for a creamier, boozy iced coffee.