Sail Not Drift Recipe

Combine and chill

Add 2 oz Ruby Port, 2 oz house cold brew, 0.5 oz Demerara syrup, and 0.5 oz bourbon into a mixing glass filled halfway with ice.

Stir briskly for 20-30 seconds until well chilled and slightly diluted (targeting a silky texture). Strain into a chilled coupe or rocks glass over one large ice cube if preferred.

In a small bowl or shaker, combine 2 oz heavy cream, 0.5 oz bourbon, 0.25 tsp vanilla extract, and 0.5 tsp powdered sugar.

Whip by hand with a whisk or shake vigorously for 20–30 seconds until the mixture thickens slightly but remains pourable (it should hold a gentle ribbon when poured). Do not overwhip to butter.

Carefully float or gently spoon the bourbon cream on top of the strained cocktail, creating a decadent layer above the base.

For a light cold foam finish, combine 2 oz chilled cold brew, 1.5 oz milk, 0.25 oz vanilla syrup, and 0.25 tsp instant coffee (optional) in a jar or milk frother.

Froth vigorously with a handheld frother or shake in a sealed jar for 30–45 seconds until a dense, creamy foam forms.

Using a spoon, gently layer a small amount of cold foam atop the bourbon cream (or to one side) to create contrast in texture. The foam should be light and sit on the cream without fully sinking.

Sprinkle a scant 1/4 tsp coarse Demerara sugar over the foam/cream for crunch and caramel aroma. If desired, add a light dash of freshly grated nutmeg or cocoa powder.

Serve immediately with a short spoon or straw for tasting the layers. Encourage guests to experience the layered elements (port/cold brew base, bourbon cream, and cold foam).