Charleston Breakfast Coffee Cocktail
About the recipe
This warming cocktail is a Southerner’s take on Irish coﬀee, richer and more grain-forward in flavor, with a bonus of being made with local whiskey. If you’d like to scale up this recipe to serve more than one person, double the volume of heavy cream and whip it in a quart jar. Increase the cocktail ingredients by the number of cocktails you’d like to make.
Serves: Makes 1 cocktail
Hands On Time: 15 minutes
Total Time: 15 minutes
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.