Coffee Coffee Coffee Recipe

If using coffee ice cubes, add 3–4 coffee ice cubes to a rocks or lowball glass. This chills without diluting the coffee flavor. If not using coffee ice, add regular ice or no ice per preference.

In a mixing glass or shaker filled with regular ice, combine bourbon (1.5 oz), Amaro Montenegro (0.5 oz), cold brew (3 oz) and simple syrup (0.25 oz).

Stir vigorously for 10–15 seconds (or briefly shake 6–8 seconds if you prefer a slightly more aerated surface) to chill and integrate flavors. Strain the mixture over the prepared glass with coffee ice or fresh ice.

Set the cocktail aside while you prepare the cold foam so the foam sits on top of the drink and creates a layered appearance.

Combine cold milk (2 oz), coffee extract or 0.25 tsp concentrated cold brew, simple syrup (0.25 tsp), and vanilla extract (0.125 tsp) in a jar, small French press, or milk frother.

If using a jar: seal and shake vigorously for 30–45 seconds until frothy and foamy. If using a French press: plunge rapidly 10–15 times. If using an electric milk frother: froth cold for 20–30 seconds until thick foam forms. Aim for a dense, spoonable foam rather than hot textured milk.

Let the foam settle for 10–15 seconds to stabilize. Spoon or gently pour the cold foam over the chilled cocktail to create a thick top layer (about 1–1.5 oz worth of foam).

Lightly dust 1/4 tsp finely ground cold brewed coffee or grated coffee bean across the foam to add aroma and a slight bitter contrast.

Express an orange peel over the foam to add bright citrus oils, then optionally run the peel around the glass rim and drop as garnish.

Serve immediately with a short stirring straw or spoon so the drinker can mix foam into the cocktail if desired.