"Cappuccello” is the invention of the “Tipsy Texan,” Austin’s David Alan. The drink premiered at the Sunset Valley Farmer’s Market coffee stand in the summer of 2008. Cappuccello (the name borrows from “cappuccino") is an iced coffee infused with lemon juice and lemon agave nectar.
Alan credits bartender Bobby Huegel’s lemon coffee drink at Beaver’s in Houston, but lemon coffee drinks have been served at other places as well.
Flora’s Drink Hideout
Categories: Coffee / Non-Alcoholic Beverages
2.00 c Cold, strong black coffee
1.00 c Lemon sherbet, slightly softened
1.00 tb Grated lemon rind
1.00 tb Lemon juice
2.00 tb Sugar
Maraschino cherries for garnish
Place all ingredients, except cherries, in a blender and blend at medium speed for 2 minutes. Serve in frosted glass; garnish with a cherry. Makes 2 tall glasses full.
From: Michael Orchekowski Date: 08-06-95 (21:35) The South Bay Forum (192) Recipes
Austin (TX) American-Statesman
June 30, 2008 11:46 AM
Starting this summer, we have been doing a drink at our Sunset Valley Farmer’s Market coffee stand every saturday called Cappuccello. It consists of cold-brewed coffee concentrate (the base for the best iced coffees) shaken vigorously with lemon juice and lemon-infused agave nectar. The result is a refreshing coffee “mocktail” with a frothy head and a slightly sweet lemony zing.
I am glad Texans are finally warming up (oh my that’s a bad pun) to iced coffee—keep spreading the good word!
Austin (TX) American-Statesman
Cool off this summer with iced coffees
Here are our picks for some of the best around Austin
By Addie Broyles, Dale Rice and Renee Studebaker
Tuesday, July 15, 2008
Katz’s stand at Sunset Valley Farmers’ Market
David Alan, aka the Tipsy Texan, is also a coffee dealer for the Houston-based Katz’s Coffee (no relation to the West Sixth Street deli) and a master mixologist. He put a twist on a lemon coffee drink by bartender Bobby Huegel of Beaver’s in Houston and named it the cappuccello. Keep your mind open here; it’s cold-brewed coffee concentrate, lemon juice and lemon agave nectar, shaken to a frothy head. Its unique taste and texture make it a hit at the Sunset Valley Farmers’ Market. 3200 Jones Road (Burger Center’s northeast parking lot), 9 a.m. to 1 p.m. Saturdays.
David Alan shakes things up at the Sunset Valley Farmers’ Market with his popular cappuccello, a blend of coffee concentrate, lemon juice and lemon agave nectar.
Iced Coffee in the Am-Stat
Today there is a cover story about iced coffee in the Austin American Statesman’s food section. I guess my years of evangelizing about the merits of cold coffee have finally paid off, since the Statesman’s Addie Broyles ran a picture and blurb about the Cappuccello that we serve at the Farmer’s Market on Saturday’s. I’m glad they properly attributed the origin of the drink to my friend Bobby Heugel of DrinkDogma.com.
Posted by Tex on July 16, 2008 8:02 AM
Texas (Lone Star State Dictionary) • (3) Comments • Tuesday, July 22, 2008 • Permalink
I wanted to make a few additional comments about the Cappuccello. The drink that Bobby Huegel makes at Beaver’s consists of hot espresso, simple syrup, and lemon juice. What is inventive about it is not so much the combination of flavors, but the technique and presentation. By shaking the drink very vigorously, a thick foam not unlike that on a cappuccino forms. This is to my knowledge a unique product. Bobby calls it Coffeecello. I called my version Cappuccello because I think it is a catchier name, and also takes a visual cue from the cappuccino-like appearance of the drink.
Thank you for giving us directions for a delicious drink.Hope we discover it soon .
Seems like people are loving combination drinks.i like to mix melted chocolate in my ice coffee.it gets hard and turns in crystal chunks.another cool thing is mix cream,chocolate,ovaltine and coffee and add milk to it.it has a cool taste.