Recipe
- 2oz rye whiskey (I used Willett 3yr)
- .25oz vanilla syrup (homemade, recipe here)
- Dash of Angostura aromatic bitters
- Dash of Angostura orange bitters
- Freshly ground coffee
Grind some fresh beans, and put in a pour over coffee cone. Stir the other ingredients with ice until well chilled. Pour the mixture over the ground coffee through the filter. Serve the pourover cocktail over a large fresh cube of ice, and add an expressed citrus peel for extra freshness.
About
I’m sure there’s quite the audience overlap between those who love craft cocktails and “craft coffee.” Though I do love both, I rarely mix the two…but when I saw @jake.on.the.rocks‘s post about a pourover Boulevardier, I had to instantly give it a go. OMG what a genius idea.
I really haven’t found the coffee+cocktail combo enjoyable enough to make coffee infusions ahead of time, so this is an awesome technique that I’m definitely going to keep around. Instant gratification, what’s better?
Coffee has quite the strong flavor, which makes it a perfect candidate for quick infusions. I used about half the amount I’d use for a cup of drip brew, and probably could have made do with half of that. Alcohol is much better at extracting flavors than water, so think of this as an extreme and quick cold brew. I went with a classic Old Fashioned for my drip brew cocktail and really loved the result.
Where my coffee fans at?! What’s your favorite way to make coffee? Mine are now 1. Aeropress 2. Cocktail pourovers 3. Trader Joe’s coconut cold brew concentrate