Seasons come and go but coffee is forever.
Whether you're holding tight to summer or welcoming fall, there's good reason to blend some cold brew into your next cocktail. Find three recipes below shared by Chris Bishop, founder of Backroom Coffee Roasters, each featuring cold-brewed coffee. Backroom Roasters, based in Galena, Ohio, roasts coffee beans imported from coffee-growing regions around the world including Columbia, Mexico and Costa Rica. Learn more about their offerings, philosophy and team here.
You could make these recipes using chilled, regular coffee, but cold-brewed coffee is smoother and bolder. To make cold-brewed coffee, steep freshly ground coffee between 8-36 hours in cold water, a process that takes the bitter, acidic edge off but amplifies flavor. Find recipes for cold brew here and here. (You won't need any special equipment.)
Ingredients
- 1 oz. rye whiskey
- 1 oz. cold-brewed coffee
- 1 oz. of Dolin blanc vermouth
- 1/4 oz. Luxardo maraschino liqueur
- dash of Peychauds bitters
- 1 oz. cold-brewed coffee
- 1 oz. fernet
- ¾ oz. amaro
- ¾ oz. Scotch
- ¼ oz. Demerara simple syrup
- 1½ oz. cold-brewed coffee
- 1 oz. Campari
- 1 oz. sweet vermouth
Preparation
Cold-Brewed:
Stir and serve up in a cocktail glass with a thyme sprig garnish and lemon zest.
Alive and Kicking:
Combine ingredients in a cocktail shaker. Then, fill shaker with ice and shake vigorously until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass. Garnish with an orange twist.
Cold-Brewed Coffee Negroni:
Stir ingredients together in a mixing glass with ice. Strain into a rocks glass with fresh ice cubes. Squeeze orange peel over cocktail and rest garnish on top of the drink.
