Improved Iced Coffee

[Photo: Lizz Schumer]

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.

About the Author: Lizz Schumer is the author of Buffalo Steel and the editor of The Springville Journal, located near Buffalo, N.Y. She can be found at or followed @eschumer.

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)


  1. 1

    Add coffee, bourbon, Maraschino, cream, demerara syrup, absinthe, and bitters to a cocktail shaker. Fill with ice and shake until cold, about 15 seconds.

  2. 2

    Strain into a goblet filled with crushed ice. Garnish with fresh nutmeg if desired.

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