It's been a while since we've posted a bourbon-based recipe. I still maintain that it's delicious year-round, but it's easy to get distracted by the fruit-flavored awesomeness and boozy popsicles this time of year.
While we were in Italy, I had a revelation: Cold coffee goes great with alcohol. We stopped by a restaurant that had an enormous selection, my favorite of which was called COFFEE TIME and contained espresso, vodka, cointreau, and cream. I wouldn't have expected it — in fact, I was surprised by it! — but you're going to have to trust me on this, because it's a game changer. When I tried this concoction for the first time, I told my mom I thought I was a witch. At that point, I had clearly had already consumed too much of it.
The beautiful thing about this recipe is that it's really easy to pull off if you already keep cold brew on hand all summer like we do. After that, it's just a tiny bit of stove time, a couple of shots and a cocktail shaker and you're on your way to sweet, frosty alcoholic bliss.
- 1 cup cold brew coffee
- 1 cup sugar
- 2 tablespoons vanilla
- 1/2 ounce orange liquor
- 1 1/2 ounces bourbon
- orange twist
Boil the cold brew, sugar and vanilla for 10 minutes until the sugar dissolves and syrup thickens slightly. Cool before using (you can speed this up by putting it in the freezer). Then, add 1 ounce of syrup to 1 1/2 ounces of bourbon and 1/2 ounce of orange liquor to a cocktail shaker full of ice and shake until icy cold. Serve in a whiskey glass garnished with an orange twist.
Text by Theresa © Theresa Berens. Photos © Katie Currid, 2015.