Bluegrass Sundown Recipe
Bluegrass Sundown Coffee Infused Kentucky Bourbon, Served Hot, Heavy Cream.
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Ingredients
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Bourbon Base
Finishing & Garnish
Method
Bourbon Base
If you do not already have coffee-infused bourbon, make a quick infusion: combine 3 tbs of bourbon with 1 heaping tsp of finely ground dark-roast coffee in a small jar, seal, and let sit at room temperature for 15–30 minutes, then strain through a fine mesh or coffee filter. Use the strained bourbon for the recipe. (If you already have pre-infused bourbon, skip this step.)
In a small saucepan (or microwave-safe vessel), combine 1 cup of strong hot brewed coffee, the coffee-infused bourbon (3 tbs), 1 tsp dark brown sugar, and 1 tsp vanilla extract.
Gently warm the mixture over low heat just until steaming (do not boil) for about 2–3 minutes, stirring to dissolve the sugar and marry flavors. Remove from heat.
Assembly & Finishing
Lightly whip 2 tablespoons of heavy cream until slightly thickened but still pourable (a loose ribbon) — you can do this with a small whisk or fork for 20–30 seconds. Alternately, use 2 tbs of whipped cream if preferred.
Gently float the lightly whipped heavy cream on top of the hot drink by pouring it over the back of a spoon to create a creamy cap.
Garnish with a light dusting of grated dark chocolate or a pinch of cocoa powder on the cream. Optionally express an orange or lemon twist over the drink to release oils, then drop the twist on the rim or float.
Serve immediately while hot. Stir before drinking if you prefer a uniformly blended drink, or sip through the cream cap for layered experience.