The Drink
Herbal gin, a long pour of tonic, and an ounce of Portrait cold brew concentrate doing the quiet, bittersweet work underneath. It's the drink we're handing people at the grill this weekend.
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You'll Need
Makes 11.5 oz
Gin — we pour Murrell's Row, an Atlanta small-batch local
1 oz
Portrait cold brew concentrate — Uganda Kisoro Estate Anaerobic Natural is our pick
4 oz
Tonic — Fever-Tree Mediterranean
+
A squeeze of lime & the shell · fresh rosemary (or basil) · a balloon glass packed with ice
Method
1
Fill the glass to the top with ice.
2
Pour in the gin and the cold brew.
3
Top with tonic. Stir once, gently.
4
Squeeze the lime over the top, then drop the shell in.
5
Slap the rosemary between your palms to wake it up, and garnish.
The Coffee That Makes It
Uganda Kisoro Estate
Anaerobic Natural
Cooked Red Grape
Dried Cranberry
Brown Sugar
A winey, fermented natural that won the 2025 Uganda Barista Championship. Brewed as a 1:4 cold brew concentrate, it holds its character all the way through tonic and gin without disappearing.
Quick Concentrate Recipe
100g coffee, coarse grind · 400g cold filtered water. Steep 18 hours in the fridge, then strain through a paper filter. Keeps, refrigerated, for two weeks.
A Couple of Swaps That Also Work
No gin?
Mezcal works — it leans the drink smoky and herbal in the other direction.
No tonic?
A dry sparkling wine (cava, prosecco) makes a cold brew spritz that's lighter and more brunch-y.
Skip the alcohol?
Same recipe, minus the gin. The tonic and cold brew alone make a surprisingly grown-up afternoon drink.
from the long weekend
25% Off All Coffee Through Sunday
The End of Season Sale runs through Sunday, July 5 at midnight. Discount auto-applied at checkout.
Shop the Sale →
Photo: Felix Cha / Unsplash
Portrait Coffee · Atlanta