You have to start by infusing the bourbon with full-bodied coffee beans. It's a painless procedure. Put a quarter cup of fresh, whole coffee beans and two cups of bourbon in a jar with a tight-fitting lid. Let the mixture sit for 12 hours, and then strain out the coffee beans (you might use cheesecloth to keep the smaller particles out of the liquor).
That said, I am known to be a lazy man. I rarely endeavor to make infusions, even simple ones such as described above. The truth is, I am not only slothful, but impatient. I don't like to wait for anything, whether it is public transportation or late-arriving guests, a slow walking companion, or 12-hour infusions. When I seek to slake my thirst, I demand immediate satisfaction, as I am sure you do as well. So, when I have actually planned ahead and made an infusion, it is a particular treat to enjoy. We made a batch prior to the Christmas holiday, and my wife and I enjoyed one on Christmas Eve (or truthfully, Christmas Eve day). Delicious - and I must say it perked us up a bit too.
The Kentucky Fix
- 2 oz coffee-infused bourbon (recipe here)
- 1 big barspoon of demerara sugar
- 2 dashes Regan's Orange Bitters
- 1 dash Fee Bros. Whiskey Barrel-Aged Bitters
- Garnish: flamed orange peel
In a mixing glass, combine the sugar, the bitters, and the infused bourbon. Stir to dissolve the sugar. Add ice, and stir until very cold (count to 50). Strain into a rocks glass with freshly cracked ice. Flame a thick swatch of orange peel over the drink, and drop the peel in.
If you are in doubt about how to flame a peel, check out the technique on my Infusions, Syrups, Concoctions page.
Bottoms up - and a very happy New Year to you!