Mike Treffehn of The Franklin Mortgage & Investment Co. in Philadelphia created this delicious bourbon-spiked coffee to give the staff some zing during a long shift.
Notes: To make demerara syrup, combine 1 cup demerara sugar and 1/2 cup water in a saucepan and stir. Bring to a simmer, stirring constantly, until the sugar dissolves. Demerara syrup will keep refrigerated for one week.
Improved Iced Coffee
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||small saucepan, shaker, goblet, crushed ice, jigger, strainer|
|This recipe appears in:||Spiked Coffee Goes Pro: 6 Fantastic Coffee Cocktail Recipes|
- 6 ounces brewed coffee, cooled
- 1 ounce Old Grandad Bonded Bourbon
- 1/2 ounce Luxardo Maraschino
- 1/2 ounce cream
- 1/2 ounce demerara syrup (see note above)
- 3 dashes absinthe
- 3 dashes orange bitters
- Garnish: nutmeg (optional)
Add coffee, bourbon, Maraschino, cream, demerara syrup, absinthe, and bitters to a cocktail shaker. Fill with ice and shake until cold, about 15 seconds.
Strain into a goblet filled with crushed ice. Garnish with fresh nutmeg if desired.