Improved Iced Coffee Recipe

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.

Recipe Facts

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)


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

Special equipment

small saucepan, shaker, goblet, crushed ice, jigger, strainer

This Recipe Appears In