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I know what you mean with cold brew, I like to serve it with a slice of citrus fruit to give it that edge back.
Our shop recipe for iced coffee is pretty much the Hoffmann one. Regular pour over but reduce the brew water by about the amount you will be adding with ice and grind finer, then add extra ice to serve (the more the better as it melts more slowly). Make it fresh, serve it fresh.
Stevethecoffee
I make it 3 ways. Always strong, always sweetened, always with milk, preferably with ice:
1) Espresso over ice so it chills down quickly. This is probably my favourite way. It's the bitterest and gives me the best sweet/bitter contrast I'm looking for.
2) V60 cooled and chilled. This really is the traditional tasting iced coffee, in my opinion. It's coffee flavoured, cold, sweet and refreshing. Key is getting it chilled down quickly so it holds onto its fresh flavours.
3) Cold brew, served cold with milk and sweetened. I've often felt cold brew tastes a bit flat, like when your ground coffee is a bit old and has lost its edge. This is why I don't tend to use good coffee for cold brew, because I feel it's missing a few flavour profiles you get when you extract hot.