Iced Coffee Crush Recipe

If you need to make vanilla-infused simple syrup

Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Split 1 vanilla bean lengthwise and scrape seeds into the pan, add the bean pod as well. Heat over medium, stirring, until sugar dissolves. Remove from heat and let steep 20 minutes. Strain out solids and cool. (Yields about 8 oz; use 1 oz in cocktail.)

If you don't have pre-infused coffee vodka: make coffee-infused vodka ahead by combining 8 oz quality vodka with 1 oz freshly brewed espresso or 1 oz concentrated cold brew in a sealed jar for 2–4 hours, then strain. For this recipe use 6 oz of already coffee-infused Cirrus vodka.

Fill a tall glass or Collins glass with 1.5 cups of crushed ice, packing it lightly so the glass is mostly filled but leaves room for liquids.

In a cocktail shaker without ice (to avoid further dilution), add 6 oz coffee-infused vodka, 4 oz cold-brew coffee, 1 oz vanilla-infused simple syrup, 2 oz vanilla creamer, and 1 oz cream of coconut.

Dry-shake (shake vigorously without ice) for 10–12 seconds to emulsify the cream of coconut and creamer with the coffee and syrup, creating a slightly frothy texture.

Strain the mixture over the prepared glass of crushed ice, aiming to disperse the liquid evenly through the ice to create a layered, slushy look.

Gently stir once with a long bar spoon to incorporate any pockets of syrup and ensure consistent flavor throughout without over-melting the ice.

Top the drink with a small pinch of freshly crushed ice if desired to create a crowned, slushy surface.

Garnish with 2–3 whole coffee beans on top of the froth and, optionally, a light dusting of finely ground espresso or cocoa (about 1/8 tsp) for aroma.

Serve immediately with a straw and a short stirring spoon so the guest can re-mix as the ice melts.