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Charleston Breakfast Coffee Cocktail

Serves: Makes 1 cocktail
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Demerara Simple Syrup
1/2 cup demerera sugar
1/2 cup water

Soft Whipped Cream
1 cup heavy cream

2 ounces whiskey, such as High Wire Revival Sorghum Whiskey 
1/2 ounce Demerara Simple Syrup (above)
8 ounces brewed dark roast coffee 
Soft whipped cream (above)


To make the simple syrup: In a small saucepan, bring the sugar and the water to a simmer over medium heat. Continue to simmer, stirring occasionally, until the sugar dissolves. Let cool to room temperature before using.

To make the soft whipped cream: Place the cream in a pint-sized Mason jar and seal tightly with the lid. Shake jar as you would a cocktail shaker until the cream starts get thick and pourable, but not yet firm. (For larger portions, pass the jar around and make everyone work a little for their delicious treat.)

To make the cocktail: In a coffee mug, combine the whiskey and simple syrup. Top with the hot coffee and stir to combine. Pour the soft whipped cream on top to form a layer about 1/2 inch thick on top. Add more cream, as desired. Serve without stirring; drink through the cold layer of cream and enjoy. 

Photo: Jerry Slater

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