Coffee Old-Fashioned Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">45ml bourbon or rye whiskey</li> <li class="ingredients-single-item">15ml coffee liqueur (Kahlúa or Mr. Black)</li> <li class="ingredients-single-item">1 teaspoon demerara syrup (2:1 demerara sugar to water)</li> <li class="ingredients-single-item">2 dashes Angostura bitters</li> <li class="ingredients-single-item">1 dash chocolate bitters (optional)</li> <li class="ingredients-single-item">Orange peel for garnish</li> <li class="ingredients-single-item">Coffee beans for garnish (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Mixing glass</li> <li class="equipment-single-item">Bar spoon</li> <li class="equipment-single-item">Jigger for measuring</li> <li class="equipment-single-item">Fine-mesh strainer</li> <li class="equipment-single-item">Rocks glass</li> <li class="equipment-single-item">Large ice cube mold (optional but recommended)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Prepare your glass by placing a large ice cube (if available) or regular ice cubes in a rocks glass and set aside. Using a large cube will provide optimal dilution while keeping your cocktail colder longer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In your mixing glass, add the demerara syrup, Angostura bitters, and chocolate bitters if using. The demerara sugar brings a rich molasses note that complements both the whiskey and coffee flavors. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour in your chosen whiskey (bourbon offers more sweetness and vanilla notes, while rye brings spicier characteristics) and the coffee liqueur. If you prefer a stronger coffee flavor, opt for craft coffee liqueurs like Mr. Black which tend to be less sweet and more coffee-forward. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Fill your mixing glass two-thirds full with ice and stir for approximately 30 seconds until properly chilled and diluted. You'll know it's ready when the outside of the mixing glass becomes frosty. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Strain the cocktail into your prepared rocks glass over the ice cube. A fine-mesh strainer ensures no ice chips make it into the final drink, maintaining clarity. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> For the garnish, cut a piece of orange peel about the size of your thumb. Hold it skin-side down over the drink and squeeze gently to express the oils over the surface of the cocktail. This adds bright citrus aromatics that complement both the coffee and whiskey. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Rub the orange peel around the rim of the glass to further enhance the aromatic experience, then place it in the cocktail. If desired, add a few coffee beans as an additional garnish to hint at the drink's flavor profile. </li> </ol>