The only thing constant with respect to iced coffee is change. First cold brew coffee was all the rage — reveled for its fruity tones and subdued bitterness. Then slow drip contraptions from Japan wowed us all with subtle notes of chocolate and bourbon plus a highly caffeinated kick. Now the iced coffee revolution continues with Houndstooth's coffee julep providing your icy java fix.
The coffee julep served at Houndstooth requires no science lab equipment — just a little patience and a bottle of Topo Chico. You could even make these little gems at home if you wanted to you, but I prefer to let the pros pull my shots from machines that cost no less that $10,000 a pop.
The drink starts with a shot of espresso — the same shot that starts a latte, cappuccino or other coffee drink — but from there, it diverges considerably. A spoon is used to remove the crema from the shot, which helps tamp down the bitterness in the final drink. Next a touch of simple syrup is added to a second glass before the espresso is layered on top. Topo Chico and ice are used to top off the glass, and then a freshly slapped mint sprig finishes the drink.
The first sip is slightly sweet, and the scent of fresh mint fills your nose. As you drink down, the drink gets sweeter, but melting ice keeps things balanced till you get to the bottom of the glass. It's a delicious way to get a jolt, and a fun respite from a run-of-the-mill iced coffee.
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I was told the drink was invented at the Austin Houndstooth location, where other creations are being tested as we speak. Expect coffee popsicles to arrive in Dallas soon — a frozen treat with a kick.