-
Prep time
5 minutes
-
makes
1 cocktail
Author Notes
This recipe is excerpted from "The One-Bottle Cocktail," the November and December 2024 Bonus Book in the Food52 Cookbook Club. Follow us @f52cookbookclub.
If eggnog is your go-to holiday beverage, I urge you to try this creamy bourbon cocktail from Brandon Presbury, who created it for Lazy Bear in San Francisco. While it’s frothy and egg yolk–enriched like the holiday classic, this drink keeps its maple-sweetened richness in balance, thanks to buttermilk’s tang and the bitter cut of cold-brew coffee. Maggie Hoffman
—Food52
Test Kitchen Notes
Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.”
—The Editors
Ingredients
-
1 ounce
bourbon
-
1/2 ounce
1:1 diluted maple syrup (equal parts maple syrup and water)
-
1/2 ounce
unsweetened cold-brew coffee
-
1/2 ounce
buttermilk
-
1
egg
-
Garnish with hazelnut, grated from a Microplane or cheese grater
Directions
-
Combine bourbon, diluted maple syrup, coffee, buttermilk, and egg in a cocktail shaker. Shake without ice until emulsified, about 20 seconds, then fill shaker with ice and reseal.
-
Shake vigorously until well chilled and very frothy, about 30 seconds. Double-strain into an ice-filled rocks glass and garnish with grated hazelnut.
See what other Food52ers are saying.