It’s time to take that warm-weather cold brew to the next level. This edition of the famous cocktail calls for a light-profile whiskey and swaps Angostura bitters for Peychaud’s, to counter the heaviness of the coffee and the sweetness of its cherry garnish.
2 oz homemade cold brew
2 oz light, balanced whiskey like Suntory Toki or Glenfiddich 12
2-3 dashes Peychaud’s bitters
½ oz simple syrup, or ¼ oz sugar dissolved in ¼ oz hot water
1-2 Luxardo cherries to garnish
Stir ingredients with a mixing spoon and a lump of ice until cold to the touch. Taste test and make any necessary adjustments to compensate for your specific coffee profile. Strain into a rocks glass over a large block of ice and garnish with a speared cherry. Enjoy responsibly and drink with plenty of water—this coffee cocktail is going to dehydrate you!