Improved Iced Coffee Recipe

By
Lizz Schumer
Lizz Schumer is a contributing writer for Serious Eats.
Lizz Schumer
Lizz Schumer is a reporter, editor, and writer with experience writing (and running) newspapers, magazines, and online publications. She has been editor-in-chief of two newspapers and written two books.
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Updated May. 10, 2019
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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

Ingredients

  • 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)

Directions

  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

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