Orphan Girl & Coffee Recipe

Cocktail

1. 1

   Brew coffee

   Brew a small amount (about 2 ounces) of strong coffee or espresso. Allow it to cool slightly (about 1–2 minutes) so it's hot but not boiling; you want warm coffee to meld with the spirits, not scald the cream.

2. 2

   Prepare mixing glass

   Fill a mixing glass or cocktail shaker halfway with ice (approximately 1 cup). This chills and dilutes the drink to the correct balance.

3. 3

   Measure and combine

   Add 2 oz bourbon, 1 oz coffee liqueur, 2 oz warm strong coffee, 0.5 oz maple syrup, 0.5 oz fresh lemon juice, and 2 dashes coffee (or chocolate) bitters into the mixing glass over the ice.

4. 4

   Stir and chill

   Stir the mixture briskly with a bar spoon for 20–30 seconds to chill, dilute, and integrate the flavors. Because warm coffee is included, stirring helps marry temperatures while keeping the drink slightly warm; adjust time if coffee is cooler.

5. 5

   Prepare cream float

   Lightly whip 1 tablespoon heavy cream in a small bowl or by shaking briefly in a separate mini-shaker until slightly thickened but still pourable (soft ribbon). This will provide a silky top rather than fully whipped cream.

6. 6

   Strain and serve

   Double-strain the stirred cocktail into a chilled rocks glass or coupe (use a fine mesh strainer if coffee grounds or ice shards are present). Leave about 1/2 inch from the top to accommodate the cream float.

7. 7

   Float cream and garnish

   Gently pour the lightly whipped heavy cream over the back of a spoon so it floats on top of the drink. Express an orange twist over the surface to release oils, then drop the twist in or hang it on the rim as garnish.

8. 8

   Final touch

   Optionally add a final dash of coffee or chocolate bitters onto the cream for aroma and a decorative touch. Serve immediately while the cream float remains distinct.