Just take two minutes today to infuse coffee & whiskey into a strong concentrate and you’re ready to go tomorrow morning. Mix in a little brown sugar to take the edge off, pile your glass high with whipped cream, and finish with a dusting of cinnamon – your Saturday will be off to the perfect start.
Going with a whiskey or bourbon you actually like to drink is important here. It’s going in straight, meaning none of the roughness simmers away, and you’ll taste it directly in the cold brew. No need to go top-shelf – we’re infusing it with coffee grounds, after all – but maybe stay away from the spring-break-special.
This is perfect for groups because everyone can easily mix their drink as they like. A teaspoon of sugar is just enough to take the edge off since we’re sipping through sweet whipped cream, but more is more, right?
I’m also a firm believer that the whipped cream should be topped off generously and often.
Making simple syrup isn’t really necessary for one or two drinks but really speeds up the mixing if you have a few friends over. Instead of adding the brown sugar directly, just simmer 1 cup brown sugar with 1 cup water until the sugar dissolves. Let it cool and you’re ready to pour.
- 2 oz. concentrated whiskey cold brew
- 2 oz. water
- 1 t. brown sugar more to taste
- 4 ice cubes
- dollop whipped cream
- cinnamon for topping
- 3 oz. coarsely ground coffee
- 12 oz. whiskey
- coffee filter
Combine concentrate, water, brown sugar, and ice and stir or shake well until sugar has dissolved.
Top with whipped cream and sprinkle with cinnamon.
Combine the coffee grounds and whiskey in a french press or mason jar.
Stir gently, cover, and set in a cool, dark place for 12-20 hours. The longer it steeps, the stronger the coffee flavor.
Line a jar with a coffee filter and pour the extract through the filter.