Bc Nitro Recipe

Make Cold Brew

If you do not already have cold brew concentrate: combine 1 cup coarsely ground coffee with 4 cups cold filtered water in a jar, steep 12–18 hours in the refrigerator or at room temperature, then strain through a fine mesh and/or coffee filter. For this recipe we assume a 1:1 concentrate to water dilution.

Dilute the cold brew concentrate: mix 1 cup cold brew concentrate with 1 cup filtered water to yield a ready-to-drink cold brew base (approximately 2 cups).

Season and sweeten the base: stir in 1 tablespoon pure vanilla syrup, 1/2 tablespoon simple syrup, and 1 teaspoon fine sea salt into the 2 cups of diluted cold brew until dissolved. Taste and adjust sweetness or salt to your preference.

Infuse with nitrogen: pour the seasoned cold brew into a nitro coffee keg or a nitrogen-capable whipped cream dispenser. If using a whipped cream dispenser, pour in the cold brew (do not overfill — follow manufacturer capacity), charge with one N2 cartridge, shake vigorously 10–15 seconds, then refrigerate upright for 10 minutes to allow infusion. If using a commercial nitro tap, follow the tap/keg instructions to infuse and dispense. The result should be a creamy, cascading pour with a fine foam head.

Chill the nitro coffee: keep the nitro coffee refrigerated until ready to build cocktails. Dispense 6 oz per cocktail when assembling.

Prepare glass: if you prefer chilled glassware, place a rocks glass in the freezer for 5–10 minutes. Optionally add 4 ice cubes to the glass if you want the cocktail slightly diluted and colder; nitro is often served without ice to preserve head — choose based on preference.

Measure spirits: pour 1.5 oz bourbon and 0.5 oz coffee liqueur into a mixing glass or shaker.

Combine with nitro: add 6 oz nitro cold brew from the keg/dispenser into the mixing glass gently. If using a shaker, do not shake once nitrogenated — stirring lightly for 5–8 seconds is enough to integrate the liqueur and bourbon without knocking out the nitrogen head.

Finish with cream: lightly whip 1 oz heavy cream until it just holds soft peaks (or use cream that has been gently shaken). Float the cream on top by pouring over the back of a spoon to create a layered top, or gently pour into the glass so it blends slightly with the nitro head.

Garnish and serve: twist an orange peel over the drink to release oils and either drop it in or hang on the rim. Serve immediately to enjoy the creamy nitro head and balanced coffee-bourbon flavor.

Notes on portion scaling: the nitro base recipe yields roughly 2 cups (16 oz) of nitro-ready coffee; you will use about 6 oz per cocktail. Scale base quantities up if making multiple servings and charge/dispense accordingly.