15 Genius 7 Brew Energy Drinks to Try

These 7 brew energy drinks let you recreate the stand's signature fizzy, fruity, extra-caffeinated builds in your own kitchen for a fraction of the price. Every recipe here is an independent copycat made with grocery-store energy drinks, Torani-style syrups and a splash of cream or coconut milk, not an official 7 Brew product. You control the sugar, the caffeine and the flavour ratio, so a drink that's usually a special order becomes a five-minute pour at home. Once you've got the base ratio down, the 15 variations below are just a matter of swapping syrups.

This is the closest home version of the stand's famous Ocean Breeze build: fill a tall glass with 300 g (about 3 cups) of ice, pour in 30 ml (2 tbsp) blue raspberry syrup and 15 ml (1 tbsp) coconut syrup, then top with a chilled 355 ml (12 fl oz) can of sugar-free white energy drink. Stir gently with a long spoon so the syrups lift from the bottom instead of staying pooled. The coconut rounds out the sharp raspberry so it tastes creamy rather than just sweet. Swap the white base for a citrus energy drink if you want a sharper finish.

The classic order at most 7 Brew stands pairs peach with vanilla for a soft, almost peach-iced-tea flavour. Combine 20 ml (4 tsp) peach syrup and 10 ml (2 tsp) vanilla syrup over ice, then pour a 355 ml (12 fl oz) sugar-free lemon-lime energy drink over the top. Give it one long stir rather than shaking, so the carbonation stays intact. This combo is the best starting point if you're new to building your own energy drinks, since the flavours are mild and forgiving.

The Firecracker is built for people who like a tangy kick: use 30 ml (2 tbsp) strawberry syrup for the sweetness and 15 ml (1 tbsp) passionfruit syrup for the tart, bright note, poured over ice before the energy drink goes in. Top with a citrus-flavoured sugar-free energy drink rather than a plain one, since the extra acidity balances the sugar in the syrups. A squeeze of fresh lime juice at the end sharpens the whole drink. This one is deliberately punchy, so start with slightly less passionfruit syrup if you're syrup-shy.

Pixie Stick is the candy-shop combo: layer 15 ml (1 tbsp) each of strawberry, blue raspberry and vanilla syrup over ice, pour in a white sugar-free energy drink, then float 30 ml (2 tbsp) of half-and-half or coconut cream on top so it sits in a pale, marbled layer. Do not stir the cream in fully; the visual layering is part of what makes this drink fun to serve. The three syrups together taste closer to spun sugar than any single fruit flavour. Use full-fat coconut cream if you want a dairy-free version that still floats well.

For a cleaner, more spa-like drink, muddle 4-5 fresh mint leaves in the bottom of the glass before adding ice, then pour in 30 ml (2 tbsp) watermelon syrup and a 355 ml (12 fl oz) sugar-free energy drink. The mint releases more oil if you clap the leaves between your palms first rather than dropping them straight in. This variation has less sugar than most of the others on this list, since watermelon syrup alone carries the flavour. Serve it in a clear glass so the pink colour and floating mint show through.

This is the closest thing to a dessert on the list: stir 30 ml (2 tbsp) salted caramel syrup and 10 ml (2 tsp) vanilla syrup into a glass of ice, then top with a coffee-flavoured or plain sugar-free energy drink. Finish with a light drizzle of 10 ml (2 tsp) sweetened condensed milk over the top for a marbled, caramel-flecked finish. A tiny pinch of flaky sea salt on top cuts the sweetness and makes the caramel taste more intense. This one works well as an afternoon pick-me-up rather than an ice-cold refresher.

Mango and coconut make one of the most tropical-tasting combinations you can build at home: use 30 ml (2 tbsp) mango syrup and 15 ml (1 tbsp) coconut syrup over ice, topped with a citrus sugar-free energy drink. Add a splash of pineapple juice, about 30 ml (2 tbsp), if you want extra body without more caffeine. The mango syrup should go in first, since it's thicker and settles to create a nice gradient once the fizzy base is poured over. Garnish with a wedge of fresh mango if you have one on hand.

Turn the most popular 7 Brew flavour, blue raspberry and kiwi, into a frozen slushy by blending 240 ml (1 cup) of the chilled energy drink base with 20 ml (4 tsp) blue raspberry syrup, 10 ml (2 tsp) kiwi syrup and 300 g (about 3 cups) ice until slushy but still pourable. Blend in short pulses rather than one long blitz, since over-blending can knock the fizz flat. Pour immediately into a chilled glass, as this one melts faster than the others. It's the best option for a hot afternoon when you want something closer to a slush puppy than a drink.

When you want a copycat without hunting down five syrups, this stripped-back version needs just ice, 30 ml (2 tbsp) of any single-flavour syrup and a 355 ml (12 fl oz) sugar-free energy drink. Fill the glass with ice first, add the syrup, then pour the energy drink slowly down the side of the glass to keep as much fizz as possible. This is the fastest build on the list and the one to memorise if you're making these for a crowd. Any Torani or Monin syrup works, so use whatever flavour is already in your cupboard.

Blend 240 ml (1 cup) energy drink, 20 ml (4 tsp) strawberry syrup, 10 ml (2 tsp) kiwi syrup and 250 g (about 2.5 cups) ice until smooth and slushy for a fruitier, more textured drink than the standard iced version. Taste before serving and add a touch more strawberry syrup if the kiwi is dominating, since kiwi syrup tends to be more assertive. Pour into a wide glass rather than a tall one so it doesn't separate as quickly. This is a good option if your energy drink has gone a little flat, since blending disguises lost fizz.

For a warmer, autumnal riff, stir 20 ml (4 tsp) brown sugar syrup with a small pinch of ground cinnamon into a glass of ice, then top with a plain or vanilla sugar-free energy drink. If you don't have brown sugar syrup, dissolve 15 g (1 tbsp) light brown sugar in 15 ml (1 tbsp) hot water first, then let it cool before adding to the ice. A light dusting of cinnamon on top of the finished drink adds aroma without extra sweetness. This variation tastes closest to a spiced iced tea rather than a typical energy drink.

A holiday-season favourite, this combines 20 ml (4 tsp) peppermint syrup with 10 ml (2 tsp) vanilla syrup over ice, topped with a citrus or white sugar-free energy drink for a cool, minty finish. Crush half a candy cane and press the shards onto the rim of a wet glass before pouring for a proper festive presentation. Keep the peppermint syrup light, since it's far more intense than fruit syrups and can overpower the drink quickly. Serve very cold, as the mint flavour dulls as the drink warms.

This showpiece drink layers 15 ml (1 tbsp) each of blue raspberry, strawberry and mango syrup by pouring them slowly over the back of a spoon into a glass of ice, one at a time, so they sit in distinct coloured bands rather than mixing. Pour the sugar-free energy drink over the ice gently, down the side of the glass, so it doesn't disturb the layers. The effect only lasts a minute or two before the drink naturally blends, so serve it immediately and let guests stir it themselves. Use a clear glass and good light for the best visual effect.

For drinkers who want something sharper than the fruity classics, use 30 ml (2 tbsp) sour green apple syrup over ice with a citrus sugar-free energy drink, then finish with a few drops of fresh lime juice. The tartness makes this one of the least sweet drinks on the list, so it works well as a palate-cleansing option after several of the creamier builds. A thin apple slice on the rim signals the flavour before the first sip. If sour apple syrup is hard to find, a mix of green apple and a squeeze of lime gets close.

The smoothest, most dessert-like drink on the list: stir 20 ml (4 tsp) coconut syrup into a glass of ice, top with a white sugar-free energy drink, then float 30 ml (2 tbsp) of coconut cream on the surface rather than stirring it through. The cream sits on top and slowly sinks as you drink, giving each sip a different balance of coconut and fizz. Shake the coconut cream can well before using, since it separates in storage and needs to be fully re-combined to pour smoothly. This is the best variation to serve well chilled, as coconut cream can look grainy if the drink isn't cold enough.

Always chill your energy drink cans, syrups and cream in the fridge for at least 1 hour before you plan to build, since a warm base loses fizz the moment it hits ice and every drink ends up flatter than it should; do this ahead of time so building itself stays a five-minute job. Pour the energy drink down the side of the glass rather than straight onto the syrup to keep as much carbonation as possible. Measure your syrups with an actual tablespoon rather than eyeballing them; 15-30 ml (1-2 tbsp) is the sweet spot for most flavours, and going over makes drinks cloyingly sweet fast. If a syrup tastes too strong on its own, dilute it slightly with 15 ml (1 tbsp) water before adding, rather than cutting back on the energy drink.

Serve these in tall, clear plastic or glass cups so the layered colours are visible, and always add ice first so the drink stays cold without diluting too fast. Fresh fruit garnishes work best when they match the syrup flavour, such as a lime wedge for citrus builds or a mango slice for tropical ones. For parties, set out small bowls of your favourite syrups, a few chilled energy drink flavours and a jug of ice so guests can build their own combinations. A striped or reusable straw and a quick label card naming the flavour make homemade drinks feel like a proper stand order.

Pre-measure syrup combinations into small bottles or jars so you can build a drink in seconds rather than reaching for four bottles each time; these keep well in the fridge for up to two weeks. Do not premix the energy drink itself in advance, since it will go flat within a few hours and lose the fizzy texture that makes these drinks work. If you're serving a crowd, keep energy drink cans unopened and chilled until the moment of pouring, and build drinks to order rather than batching the finished cups. Leftover syrup mixes are also good stirred into iced tea or lemonade if you don't finish them.