In this week's COTW, imagine your morning cold brew took a tropical vacation and came back with a sophisticated edge. Where coffee meets paradise, we've crafted something that makes Monday mornings jealous.
This week's feature is the "Coconut Cold Brew Cooler" - a brilliant fusion that proves coffee cocktails can be both refined and refreshing.
Don't worry about taking notes as I'm giving out the ingredients and instructions. They're always posted on bourbongospel.com
Ingredients
- 2 oz white rum
- 1.5 oz cold brew coffee (fresh, strong, and properly chilled)
- 1 oz coconut water
- 0.25 oz cinnamon syrup
- Coffee beans and coconut flakes for garnish
For the Cinnamon Syrup
- 2 cups sugar
- 2 cups water
- 4 cinnamon sticks, broken
For the perfect build:
- First, make your cinnamon syrup by heating sugar and water with broken cinnamon sticks. Simmer for 10 minutes, cool, and strain
- Fill your shaker with fresh ice
- Add rum, cold brew, coconut water, and cinnamon syrup
- Shake vigorously for 12-15 seconds
- Double strain into a collins glass filled with fresh ice
- Garnish with three coffee beans and a sprinkle of toasted coconut
Flavor Profile
- Primary: Rich coffee, smooth rum
- Secondary: Tropical coconut
- Finish: Warming cinnamon spice
Why does this work so perfectly for January? It's bringing together the comforting ritual of your morning coffee with an evening tropical escape. When winter feels endless, this cocktail reminds us that warmer days are ahead.
As always, I'm open to hear your take and input. You can reach me at [email protected]