Cold brew never really ever goes out of season, but when the weather heats up, more consumers tend to gravitate to the coffee concentrate vs. hot java. Mixologists these days incorporate cold brew into cocktails throughout the year, but early spring is a great time to serve them up. Here are a few of our favorites.
Coconut Cocktail
(shown atop)
1 ½ parts Hendrick’s Gin
3 parts Coconut water
1 part Cold brew coffee
2 Dashes xocolat bitters
Add ingredients to shaker and shake hard with ice. Fine-strain into a chilled coupe glass. Garnish with grated nutmeg and mint.
Mattias Horseman, Hendrick’s Gin ambassador, created this recipe.
Cold Brew Cocktail
1 oz. Malahat spiced rum
½ oz. Dekuyper Butterscotch schnapps
1 dollup Whipped cream (walnut sized)
1 pinch Salt
2 oz. Nitro cold brew coffee
1 pinch Ground nutmeg
Fill tin ⅔ with ice and combine rum, schnapps, whip cream, and salt. Shake vigorously and strain into coupe glass. Slowly, and without disturbing the foam top, fill coupe with nitro cold brew. Garnish with freshly ground nutmeg.
The mixologists at Slater’s 50/50 created this recipe for the California and Nevada locations.
Iced Irish Coffee
2 oz. Tullamore D.E.W. Irish whiskey
1 tsp. Ground espresso
2 tsps. Demerara sugar
3 oz. Cold brew coffee
Fresh cream
Combine whiskey and espresso in a small bowl; let stand 15 minutes. Strain whiskey through a coffee filter into a cocktail shaker. Meanwhile, stir sugar and 2 tsps. hot water in a small bowl until sugar is dissolved. Add demerara syrup and cold brew to cocktail shaker; fill with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a Collins glass filled with ice and top with cream.
Tim Herlihy, national Tullamore D.E.W. ambassador, created this recipe.
Cold Brew Margarita
2 oz. Milagro Añejo tequila
½ oz. Cold Brew concentrate
1 Bar spoon Grenadine
1 oz. Fresh lime juice
½ oz. Agave nectar
Combine ingredients in a shaker with and ice. Shake well and strain into rocks glass with fresh ice. Garnish with a lime wheel
Charlotte Voisey, William Grant & Sons director of brand advocacy created this recipe.
Keeler Cold Brew
1 ½ oz. Keel vodka
2 oz. Cold brew concentrate
½ oz. Vanilla-rooibos syrup
¾ oz. Coffee liqueur
¾ oz. Coconut milk
Combine all ingredients and shake. Strain into a cocktail glass and serve up.
The mixologists at Keel created this recipe.
Devour
1 Jägermeister Mini Meister
¾ oz. Spiced maple syrup
3 oz. Cold brew
Float heavy cream
Dust nutmeg
Shake maple and cold brew in tin with crushed ice. Dirty dump into highball glass and top with more crushed ice. Float heavy cream, dust nutmeg and insert Mini Meister.
William Cassin at the Holiday Cocktail Lounge in New York created this recipe.
