Graham Nicholson of Floyd’s Thirst Parlor brings us December’s Cocktail of the Month and you’ll most certainly want to give this one a go if you’re a fan of coffee or chocolate! Yum.
Bitterness is key in balancing the overt sweetness of the bourbon cream. This cocktail was an attempt to refine the simple "Baileys-and-coffee" mix - a popular winter drink. The bourbon cream is a richer, more flavorful whiskey cream liqueur than the average Irish cream, while cold-brewed coffee, courtesy of Custom Cup Coffee, is more extracted than drip-brewed coffee. This creates a lot of depth and richness that I use the bitterness of the fernet and the chocolate bitters to tame.
My Morning Coffee
0.75 oz. Buffalo Trace Bourbon Cream Liqueur
0.75 oz. Fernet-Vallet
1.5 oz. cold-brewed coffee concentrate (from Custom Cup)
Two to three dashes chocolate bitters
0.5 tsp. cayenne-winter spice blend
0.5-cup ground cinnamon
Two tbsp. ground nutmeg
Two tsp. ground clove
One tsp. cayenne pepper
0.5 tsp. fine sea salt
Add all ingredients to a large brandy snifter, with ice, and stir just enough to chill and thoroughly mix.
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