5 Ingredients or Fewer

Coffee Old Fashioned

May  4, 2015
0 Ratings
Author Notes

I’m a big fan of coffee. A true caffiend, is you will. While deep down I know that the best way to start the morning is with a big glass of water, I never do it. If I don’t have coffee within the first 15 minutes of being awake, I start to get a little grumpy. If I don’t have more later in the day, I’ll start to get a really terrible headache. Which, honestly, is actually probably really bad and I should work on weaning myself off it a bit. But that day is not today. Today, we will be putting coffee in liquor and everyone will be buzzing out of their skin and it’ll be delicious. PS- I know the brown ice isn’t the most aesthetically pleasing, but just accept it; it tastes AMAZING. Also, yes, I did I fact use a $1 nip of Jim Beam because I am classy.

http://spicesandspatulas.com/2015/05/01/v-gf-coffee-old-fashioned/ —Rebecca Firkser

  • Makes 1 cocktail
Ingredients
  • Cocktail
  • 3 coffee ice cubes (see below)
  • 1/2 teaspoon brown sugar
  • 1 1/2 ounces Bourbon or Rye Whiskey
  • 2 dashes bitters
  • orange slice
  • Coffee Ice Cubes
  • 1 pot strong coffee
In This Recipe
Directions
  1. Make the coffee ice cubes: Brew a strong pot of coffee and let it cool to room temperature. Pour into ice cube trays and freeze. If you’re really on your cocktail game you should make them in this tray; much prettier than the tiny ice. You’ll only need 3 for this drink, so throw the rest in a freezer bag and to cool iced coffee without it getting watery! (and maybe make yourself a frozen mocha or throw a few into a milkshake.)
  2. Make the cocktail: Put a rocks glass in the freezer. Dissolve the brown sugar in 1 tablespoon water and set aside. Remove the glass from the freezer and place 3 coffee ice cubes in the bottom of it. Pour the sugar mixture over the ice, then do the same with the Bourbon/Rye and bitters. Swirl it all together and garnish with an orange slice, adding a little extra squeeze of juice if you so choose. Sip slowly for a mellow but intense buzz, sip fast if you’re tryna get weird. Either way, you just got a bit closer to being Don Draper.

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Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. Her writing has appeared in TASTE, The Strategist, Eater, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl. She tests all recipes with Diamond Crystal kosher salt. You can follow her on Instagram @rebeccafirkser.

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