It’s been a bit, but I’m back to participating in Mixology Monday. This month’s theme, Brace Yourself hosted by Doc’s Cocktails, is designed to showcase cocktails that help us brave the bitter cold months found this time of year.
I experimented (and failed) quite a bit this round. At first I wanted to do a sherry spiked apple cider crossed with a roasted citrus technique found in the classic Victorian Bishop cocktail, but the roasted citrus completely overpowered the apple cider, and made it resoundingly bitter.
Then I combined bold roasted cold brew coffee and granulated sugar and made a coffee simple syrup. It was sweet, rich, and nutty, the perfect sweetener.
Then a cold cocktail, a riff on a New Orleans style milk punch came to mind. Earlier this month I had a glass of Cinnamon Toast Punch at Rapscallion restaurant here in Dallas, and I really liked it. Cinnamon Toast Crunch cereal milk, cinnamon syrup, and Bourbon made a light, yet delicious day drinking cocktail.
I asked a friend, who spent 8 years living in New Orleans and bartended at Brennan’s for some advice. I liked the ratios found in their milk punch. I combined my favorite Rye, coffee simple syrup, whole milk, and coffee pecan bitters with ice. Garnished with some nutmeg, it’s my new favorite coffee based cocktail to drink. Next I’m going to work on scaling it for my punch bowl, so it can be the star at my next breakfast.
Rye Coffee Milk Punch
- 2 ounces rye whiskey
- 1 ounce coffee syrup
- 4 ounces whole milk
- 2 dashes coffee pecan bitters
- grated nutmeg, for garnish
Combine whiskey, coffee syrup, milk, bitters, and ice in a cocktail shaker. Shake vigorously for 20 to 30 seconds until cold and frothy. Strain over new ice into an old fashioned or highball glass and garnish with freshly grated nutmeg. Serve immediately.
- 4 ounces cold brew coffee concentrate
- 1/2 cup granulated sugar
Combine cold brew coffee concentrate and granulated sugar in a small saucepan over medium heat until the sugar is dissolved. Bring to a gentle simmer and allow to cook for 15-20 minutes, or until the mixture is reduced to a syrup consistency. Should coat the back of a spoon nicely. Chill until ready to use.