Cold Brew + Bourbon Cocktail

It's the evening of Thanksgiving. The main course is ending, you're starting to hit that food coma phase but the night is still young. It's time for some dessert in a glass - and the combination of coffee and bourbon couldn't be more perfect. 

Enter Cold Brew + Bourbon Cocktail. Using cold brew concentrate instead of regular coffee ensures the coffee taste won't get lost in the mix, and the maple syrup and nutmeg give this drink its quintessential winter flavor. The bourbon adds just the right amount of warmth and bite for the perfect accompaniment to your holiday feast. 

If you love playing bartender, whip up one or two of these at a time using a cocktail shaker. Alternatively, you can follow the proportions below and mix together a crowd-sized batch. (Local friends, skip making the cold brew and pick up FreshGround Roasting's Black Ice Brew!)

What cocktails are on your holiday menu? I'd love to hear in the comments!

Cold Brew + Bourbon Cocktail
Yields 1 drink

1 1/2 ounces cold brew coffee concentrate* (see recipe below or use FreshGround's Black Ice Brew)
1 ounce bourbon
1 ounce heavy cream
1/2 ounce maple syrup
Ground nutmeg

Add the coffee, bourbon, cream and maple syrup to a cocktail shaker (or other airtight container) with ice. Shake vigorously for about 15 seconds. Strain out the ice, pour into a glass and top with ground nutmeg. 

Note: If you want to make this to serve a crowd, adjust the recipe using 3 parts cold brew coffee concentrate, 2 parts bourbon, 2 parts heavy cream and 1 part maple syrup.

*Cold Brew Coffee Concentrate

You can easily make cold brew coffee using a Toddy Cold Brewer. However, if you don’t have a Toddy, here’s an alternative method that uses a French Press.

1 cup coarsely ground coffee
4 cups cold water 

Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet. Let steep overnight, or for 8-16 hours. After coffee has steeped, use the plunger on the French Press to strain your coffee.

Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. Leftover concentrate can be refrigerated for up to two weeks and used to make iced lattes, baked goods and other treats!

This recipe was originally featured on the FreshGround Roasting blog