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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Chill glass and prepare
Place a rocks glass or old fashioned glass in the freezer for several minutes, or fill it with ice and water while you prepare the drink to chill it. If using, prepare vanilla‑infused milk by steeping half a vanilla bean in 1 cup milk for 30 minutes and refrigerating; use cold milk for the cocktail.
- 2
Combine ingredients
In a cocktail shaker filled halfway with ice, pour 1.5 oz Lyre's Coffee Originale, 0.75 oz salted vanilla syrup, 1.0 oz vanilla‑infused milk, 0.5 oz non‑alcoholic bourbon (or bourbon), and 0.75 oz cold‑brew coffee. The salted vanilla syrup should be prepped (recipe below) or store‑bought salted vanilla syrup may be used.
- 3
Shake
Secure the shaker and shake vigorously for 12–15 seconds until the exterior of the shaker becomes cold and slightly frosty. This integrates the milk and creates a velvety texture.
- 4
Prepare glass and strain
If you chilled the glass with ice and water, dump the ice and water. Add 3–4 fresh large ice cubes to the chilled rocks glass. Double strain the shaken mixture over the ice using a Hawthorne strainer and a fine mesh strainer to catch any tiny ice chips or vanilla flecks.
- 5
Finish
Gently sprinkle a very small pinch (about 1/8 tsp) of flaky sea salt over the top and a light dusting (about 1/4 tsp) of scraped vanilla or vanilla sugar. Float 3 whole coffee beans on top for aroma and presentation.
Salted Vanilla Syrup (makes ~6 oz)
- 6
Combine 1 cup (240 ml) water and 1 cup (200 g) granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a simmer, then remove from heat.
- 7
Add the seeds scraped from one vanilla bean and the scraped pod to the syrup (or 1 tsp high‑quality vanilla extract if you prefer). Stir to combine. Let the mixture cool to room temperature for 20–30 minutes to infuse vanilla flavor.
- 8
Remove the vanilla pod, strain the syrup through a fine mesh strainer into a clean jar, and stir in 1/4 to 1/2 tsp flaky sea salt (adjust to taste). Taste and adjust salt level — the syrup should have a balanced sweet‑salty vanilla profile. Store refrigerated up to 2 weeks.