Vance Henderson, the U.S. Brand Ambassador for Drambuie, marries vanilla cold brew with scotch whisky for a polished coffee cocktail that, in his opinion, is out-of-the-box and “surprisingly harmonious.” The bold scotch and sweet hints of honey in Drambuie complement the traces of vanilla in the cold brew. The citrus and bitters are the cherry on top. Seriously, this spiked coffee drink is worth the fuss and provides a killer buzz. For a pick-me-up that’s a little less sweet, substitute club soda for ginger beer; for a coffee cocktail that’s a bit less bitter, swap in Aperol for Campari.
1 ¼ parts Drambuie
1 ¼ parts vanilla cold brew coffee
½ parts Campari
½ parts lemon juice
2 parts ginger beer
How to Make It
In a tall glass place 6 mint leaves at the bottom and lightly muddle.
Fill the glass with crushed ice and pour all ingredients in, except the ginger beer and bitters.
Add ginger beer and top with more crushed ice.
Give the cocktail 5 heavy dashes of bitters and garnish with mint.
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