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.
- 1 1/2 ounces cold brew coffee concentrate, made from Pappy Van Winkle Bourbon Barrel-Aged Coffee beans* (see recipe below)
- 1 ounce bourbon (optional)
- 1 ounce heavy cream
- 1/2 ounce Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup
- Ground nutmeg
- 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.
- 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
- 1 cup coarsely ground coffee, made from Pappy Van Winkle Bourbon Barrel-Aged Coffee beans
- 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 and other coffee drinks.