Lawrence’s Cold Brew & Bourbon Cocktail Recipe
Yields 1 drink
- 1 1/2 ounces cold brew coffee concentrate*
- 1 ounce bourbon
- 1 ounce heavy cream
- 1/2 ounce maple syrup
- Ground nutmeg
Add the coffee, bourbon, cream and maple syrup to a cocktail shaker (or other airtight container) with ice. Shake vigorously for about 15 seconds. Strain out the ice, pour into a glass and top with ground nutmeg.
Note: If you want to make this to serve a crowd, adjust the recipe using 3 parts cold brew coffee concentrate, 2 parts bourbon, 2 parts heavy cream and 1 part maple syrup.
*Cold Brew Coffee Concentrate
You can easily make cold brew coffee using a Toddy Cold Brewer. However, if you don’t have a Toddy, here’s an alternative method that uses a French Press.
- 1 cup coarsely ground coffee
- 4 cups cold water
Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet. Let steep overnight, or for 8-16 hours. After coffee has steeped, use the plunger on the French Press to strain your coffee.
Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. Leftover concentrate can be refrigerated for up to two weeks and used to make iced lattes, baked goods and other treats!
With Summer coming in hot, we figured a nice, cool coffee cocktail would help to cool us all down.
Snap a photo of your coffee creation and tag us on Instagram, Facebook or Twitter @ajustcup
Lawrence began working for Thanksgiving Coffee in 2001, having returned from Ireland and in need of a job. He drove a delivery truck for Thanksgiving for two years and then moved into the main plant where he became an accounts rep, a position he holds now. He’s written copy for the company, proof read (skills he acquired while an editor for McGraw Hill in Los Angeles) and has also done various research projects for Thanksgiving such as cold brew, process steps for ready to drink beverages, and is currently at work on doing research on the current trend of “snap chilled” coffee.