Cold-Brew Coffee Cocktails

Chill out with these drink sensations

BY SHAUN TOLSON / DRINK PHOTOGRAPHY BY COLLEEN DUFFLEY — Summer 2019

ot long ago, imbibers who yearned for a taste of coffee in their cocktails were limited to either hot and all-too-sweet after-dinner concoctions or martinis punctuated by overly aggressive espresso shots. But now, with the advent and emergence of cold-brew coffee as a cocktail ingredient, bartenders are embracing the roasted notes of small-batch coffee beans and creating complex libations. The cold-brewing technique, which uses cold water to produce a slowly brewed concentrate, has influenced the way many java fanatics think about their iced coffee, which now extends to its adult-only iterations. As sips of the following three cocktails prove, coffee — when it’s cold-brewed — makes a dynamite accoutrement for spirits of all types, be it Irish whiskies, smoky mezcals, or aged Caribbean rums.
Chickory Dickory Dock

– Scott Jenkins, beverage director, Hide Bar, Dallas

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City Witch

– Jake Rose, bar manager, Hudson Hill, Denver

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Wipeout

– Tyson Buhler, national beverage director, Death & Co., in Denver, New York, and opening in LA this summer

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A Beachy Place to Sip Iced Coffee Cocktails

At Kimpton Seafire Resort + Spa on Grand Cayman’s Seven Mile Beach, order a Coccoslide at the beachfront Mexican restaurant, Coccoloba. A twist on the classic Mudslide, the drink blends chocolate, coconut, and coffee. Or for brunch at Ave, opt for a Cafe España — think cold brew, Spanish brandy, and amaretto.

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