Improved Iced Coffee Recipe

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.

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Active: 5 mins

Total: 5 mins

Serves: 1 serving

Rate & Comment

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)
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.