Sometimes I have an idea for a recipe and the result ends up being just "eh". Other times the result has me like "whoa, that's good." This was one of those times. Based off the classic cocktail made popular again by Don Draper, this drink is made in the style of a classic Old Fashioned but with my beloved cold brew coffee as the star instead of bourbon or whiskey. It starts with cinnamon cold brew made with Kenya, which imparts lovely fruity and citrus notes. It's lightly sweetened with orange demerara simple syrup and balanced with a few dashes of angostura bitters. I urge you NOT to skip the bitters. It adds so much complexity and flavor. Then it gets topped off with a cherry and orange peel. This is the perfect summertime coffee beverage. I can't imagine a shot of bourbon would hurt, either.
Also, an exciting little announcement: this recipe is also featured on Starbucks' blog, 1912 Pike, today! I feel so proud and honored to be a part of such an inspiring publication. The 1912 Pike team makes coffee relatable to all by sharing human stories about our farmers and partners (employees) while giving readers a peek behind the curtain to learn how Starbucks coffees are created, the environmental and social impact Starbucks has on coffee growing communities, and our never-ending quest for quality. Perhaps it's the coffee nerd in me, but I just think it's one of the coolest sites ever. Go check it out!
Cold Brew Old Fashioned
6 oz cold brew concentrate (recipe here)
2 T demerara orange syrup (recipe below)
4 dashes angostura (orange) bitters
1 maraschino cherry, for garnish (I recommend Luxardo. Trust me, they're worth the splurge)
orange peel, to garnish
Combine demerara orange syrup and angostura bitters in a glass and pour in cold brew concentrate. Stir well to incorporate. Wipe the rim of the glass with the orange peel then drop in the glass. Add the ice and top with a cherry.
Demerara Orange Syrup
1 c demerara or raw/turbinado sugar
1 c water
peel from one orange
Combine all ingredients in a saucepan over medium heat and cook until sugar dissolves and mixture just comes to a boil. Remove from heat and cool completely. Remove orange peels and transfer to a glass jar. Store in the fridge for up to two weeks.