Coffee & Almond Old Fashioned Recipe

Toast and bloom coffee

Lightly toast the dark roasted coffee beans in a dry skillet over medium heat for 1–2 minutes until aromatic. Transfer beans to a small bowl and lightly crush with a mortar and pestle or the back of a spoon to increase surface area.

Simmer syrup

In a small saucepan combine brown sugar and water and bring to a gentle simmer over medium-low heat, stirring until sugar dissolves (about 2–3 minutes).

Infuse with coffee and butter

Add the crushed toasted coffee beans and unsalted butter to the syrup. Reduce heat to low and simmer very gently for 6–8 minutes, stirring occasionally so the butter melts and emulsifies into the syrup and the coffee flavors infuse.

Strain and finish

Remove from heat. Strain the mixture through a fine mesh sieve or cheesecloth into a heatproof container, pressing on the grounds to extract flavor. Stir in vanilla extract and a pinch of salt. Let cool to room temperature before refrigerating. The syrup will thicken slightly when cold. Store in the refrigerator up to 2 weeks. Use 1/2 oz per cocktail.

Chill old fashioned glass: place a large ice sphere or one large cube in the serving glass to chill while you prepare the cocktail, or briefly chill the glass in the freezer.

Build the cocktail: in a mixing glass add 0.5 oz dark roasted coffee butter syrup, 0.25 oz Oloroso sherry, 2 dashes almond bitters, and 1 dash Angostura bitters (if using).

Add whisky and ice: pour 2 oz Nomad Outland Whisky over the flavored base in the mixing glass. Fill the mixing glass with ice (enough to chill and dilute properly).

Stir: stir the cocktail for 20–30 seconds (about 15–20 full stir strokes) until well chilled and slightly diluted, and the mixture is well integrated and slightly silky from the coffee butter syrup.

Strain and serve: discard any melt-water from the chilled serving glass if used. Strain the cocktail over the large ice sphere or cube in the serving glass.

Garnish and express: hold a twist of orange peel over the drink and give it a good squeeze to express oils over the surface, then run the peel around the glass rim and drop it into the drink. Optionally, add a few drops more of almond bitters on top for aroma.

Serve: present immediately. Sip slowly to enjoy the interplay of smoky whisky, roasted coffee butter, nutty almond bitters, and the dried-fruit note of Oloroso sherry.