Kentucky Red‑eye Recipe
Bourbon, espresso, liqueur 43, orange bitters
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare espresso
Brew a fresh shot of espresso (about 1 oz) or use 1 oz of strong cold brew concentrate. Let it cool for 1–2 minutes so it isn't piping hot when combined with spirits.
- 2
Chill glass
If desired, chill a rocks glass by filling it with ice water while you prepare the drink; discard water before serving.
- 3
Build the cocktail
Fill a mixing glass or shaker with ice (about 1 cup). Add 2 oz bourbon, 1 oz cooled espresso, 0.5 oz Licor 43, and 2 dashes orange bitters. If you prefer a slightly sweeter, smoother finish, add 0.25 oz simple syrup.
- 4
Mix
Stir the mixture briskly for 15–20 seconds if you want a velvety texture with less dilution, or shake for 10–12 seconds if you prefer more aeration and a frothy top from the espresso.
- 5
Serve
Strain into the chilled rocks glass over a large ice cube or fresh ice. Optionally, double-strain if you shook to remove espresso foam bits.
- 6
Garnish
Express the oils of an orange peel over the drink by holding the peel with the outside facing down and giving it a firm snap over the glass, then rub the peel on the rim and drop it in as garnish.
- 7
Taste and adjust: if the cocktail is too bitter from the espresso, stir in a little more simple syrup (up to 0.25 oz).
