My friends at Devils River Whiskey gave me a few recipes. Out of the four, they mixed up the bourbon-spiked ice coffee is the one that excited me.
Bourbon spiked ice coffee
The Devils River Coffee Bourbon is a high rye bourbon that steeps in dark roasted Vienna coffee beans for at least 24 hours. Following the cold-brew method, they use a low temperature to bring out the smooth, sweet flavor. They then marry their coffee bourbon with 100% organic blue weber agave nectar. It tastes like the name suggests coffee and bourbon. In a delicate balance, you get the aromas of a fresh cup of joe. The flavor is nuanced with the traditional bourbon and coffee flavors. This bourbon has a beautifully creamy and sweet finish.
I am using Starbucks cold-brew coffee and Guniess nitro stout beer as my mixers. The ingredients list is what you would expect to see on an adult Starbucks beverage menu. And that is what it tastes like, a Starbucks drink with a nice kick. It is hard to tell there is bourbon in this cocktail.
A side demerara sugar is also sugar in the raw. It does provide a toasty note to the syrup, but feel free to use regular simple syrup.
- 2 oz Devils River Coffee Bourbon
- 2 oz cold brew coffee
- 2 oz nitro stout beer
- .75 oz demerara syrup
- .50 oz heavy whipping cream
- Garnish – grated cinnamon
How to make the bourbon spike ice coffee
Combine bourbon, coffee, syrup, and cream to a shaker with ice. Shake well to chill—strain into a glass. Add the beer and stir to mix. Garnish with the cinnamon.