Chickory Dickory Dock

Summer 2019

“You first get the top notes of the whiskey’s oak finish and a sweet anise quality from the chicory root, then the aromatic flavors of the chai spices, all cushioned in this pillow of sweetness from the condensed milk.” Scott Jenkins, beverage director, Hide Bar, Dallas

2 ounces cold-brew coffee concentrate
1-1/2 ounces chicory-and-cinnamon-infused Irish whiskey*
1 ounce chai tea
1/2 ounce condensed milk
2 dashes walnut bitters freshly grated nutmeg

Quickly shake all ingredients except nutmeg with ice, then strain into a Collins glass filled with crushed ice. Garnish with nutmeg.

*To infuse whiskey, add 1-1/2 ounces of dried chicory root and 4 cinnamon sticks (broken in half) to one 750 mL bottle of Irish whiskey for 45 minutes.


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