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Seasonal Sips: Cold Brew...Bourbon Optional!

This recipe can be made with or without bourbon, depending upon the mood you're in. Either way, this is a tasty twist on the classic cold brew with bourbon flavors that come through from the barrel aged coffee beans.

Ingredients:

Instructions:

  1. Add the coffee, bourbon, cream and maple syrup to a cocktail shaker with ice. Shake vigorously for about 15 seconds. Strain out the ice, pour into a glass and top with ground nutmeg. 
  2. 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

Ingredients:

  • 1 cup coarsely ground coffee, made from Pappy Van Winkle Bourbon Barrel-Aged Coffee beans
  • 4 cups cold water 

Instructions:

  1. 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.
  2. 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 and other coffee drinks.

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