4 Cold Brew Cocktails For Summer Sipping
Cold brew coffee has become a must-have ingredient for cool summer cocktails. Bartenders are embracing it to add bold flavor to a wide range of caffeinated cocktails, from Old Fashioned-style booze-forward drinks to creamy, dessert-like creations. Here are four ways to try the trend at home.
Recipe courtesy Sean Klingler and Jesse Martinez, Skillet, Seattle
From the spiritual home of the third-wave U.S. coffee movement, this drink channels the classic White Russian and is particularly popular as an eye-opener with the brunch crowd.
- 1 ½ ounces vodka
- ½ ounce Kahlua coffee liqueur
- 3 ½ ounces Caffe Vita Theo Blend Cold Brew Coffee
- ½ ounce Baileys Irish Cream
In a cocktail shaker, combine the vodka, Kahlua and coffee with ice. Shake well and strain into a Collins glass, over fresh ice. Hold a spoon directly over the drink, rounded side up, and gently pour the Bailey’s over the back of the spoon to create a float on top of the drink. Serve with a straw.
Recipe courtesy Michael Pomerantz, Beatrix, Chicago
What’s “nitro coffee”? Basically, it’s coffee that’s kegged or canned along with nitrogen, which provides a unique texture and creamy mouthfeel. Bartenders are loving it for cocktails like this one, which is sweetened and strengthened with a dose of orange liqueur.
- 1 ½ ounces Grand Marnier
- ½ ounce simple syrup
- 3 ounces nitro cold brew coffee
- Float of Domaine Saint Vincent NV Brut (or dry sparkling wine)
In a mixing glass, combine the Grand Marnier and simple syrup. Add ice, stir, and strain into a chilled coupe glass. Add nitro cold brew coffee. Finish with a float of sparkling wine.
Recipe courtesy Eric Giger, Sycamore Den, San Diego
A nod to two of the most famous takes on the Irish coffee—that of the Buena Vista in San Francisco, as well as the frosty version from Erin Rose in New Orleans—this drink blends sweetness and spice. Although Sycamore prepares the drink in a slushy machine, a blender gets the job done at home.
- 2 ounces crème de cacao
- 2 ounces heavy whipping cream
- 2 ounces Dark Horse cold brew coffee
- 1 ounce aged rum
- 1 ounce Jägermeister
- ½ ounce honey
- Grated cinnamon, for garnish
In a mason jar or cocktail shaker, combine the crème de cacao and cream. Shake vigorously for about five minutes, or until the mixture thickens. Set aside. (Note: This makes enough to top two drinks.)
In a blender, combine remaining ingredients (except cinnamon) with ½ cup of ice. Blend until slushy (about one minute), and pour into a footed Irish coffee glass, leaving about ½ inch of room at the top. Top with whipped cacao cream and garnish with grated cinnamon.
Recipe courtesy Nick Digiovanni, Publico, St. Louis
Cold brew coffee matches up well with the bracing bitterness of amaros, like Campari. This complex sipper mingles bitter, sweet and spicy notes all in one glass.
- 1 ounce Gran Centenario Añejo tequila
- 1 ounce Blueprint Cold Brew Coffee
- ½ ounce Campari
- ½ ounce Giffard White Creme de Cacao
- ½ ounce Ancho Reyes liqueur
- Lemon peel, for garnish
In a mixing glass, combine all ingredients (except lemon peel) with ice. Stir well and strain into a rocks glass over fresh ice. Twist lemon peel over the drink to express the oil, and garnish drink with the peel.
- 1Charles Cold Brew-Kowski
- 2Nitro Brut
- 3Meister of None
- 4The Exuberant Gaucho