Front Porch Café Recipe
Cold Espresso Brew, Titos, Kahlua and a Coffee Bean Garnish
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Ingredients
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Cold Brew Base
Spirits & Liqueur
Sweetener & Finish
Method
Prepare Cold Brew Base
If using store-bought concentrate
Measure 3 oz of cold-brew concentrate. If the concentrate is very strong and you prefer a lighter coffee presence, add up to 1 oz cold water to dilute to desired strength. Chill until ready.
If making quick homemade cold brew (optional)
Combine 1 cup coarsely ground coffee with 4 cups cold water in a jar, steep in refrigerator for 12–18 hours, then strain. Use 3 oz of the resulting brew (concentrate) for this cocktail; dilute with up to 1 oz water if desired.
Build & Chill Cocktail
Add 3 oz chilled cold-brew coffee (concentrate) and 1.5 oz Tito's vodka into a cocktail shaker or mixing glass.
Add 1 oz Kahlúa and 0.25 oz simple syrup to the shaker. Simple syrup is optional depending on sweetness preference; adjust to taste.
Fill the shaker with ice (enough to chill thoroughly) and shake vigorously for 10–15 seconds to chill and slightly dilute the mixture.
Serve & Garnish
Place a large ice cube or a few large cubes into an old-fashioned (rocks) glass.
Strain the chilled cocktail over the ice. If you used concentrate + added water, pour all contents; if you used straight brew and find it too strong, taste and top with a splash (up to 0.5 oz) of cold water.
Garnish with 2–3 whole coffee beans floated on top or placed on the ice. Optionally express a twist of orange peel over the drink and discard for a bright aromatic top note (not required).
Serve immediately with a short stirring pick or straw.