Vanilla Cold Brew Recipe

If using a cold brew concentrate, dilute 8 oz concentrate with 2 oz cold water to taste (makes a balanced 10 oz cold brew). If using ready-to-drink cold brew, measure 10 oz and skip dilution.

Chill the diluted cold brew in the refrigerator or use cold brew straight from fridge so the drink stays cold.

Combine alcohol and syrup

In a cocktail shaker or large mixing glass, add 1 oz Galliano, 1 oz Baileys Irish Cream and 0.5 oz vanilla simple syrup.

Add a small splash (about 0.5 oz) of the chilled cold brew to the shaker to help integrate the liqueurs and syrup.

Add ice to the shaker, cap, and shake vigorously for 8–12 seconds to chill and slightly dilute.

Strain the mixture into a chilled 12–14 oz glass filled halfway with fresh ice (or a rocks glass with ice if smaller).

Pour 8–10 oz chilled cold brew over the strained liquor mixture. Stir gently once or twice to marry flavors without over-diluting.

Make whipped topping

Chill a small mixing bowl and whisk (or use a chilled metal bowl and hand mixer). Pour 2 oz heavy cream into bowl, add 1 tsp powdered sugar and 1 tsp vanilla extract (optional). Whip until soft peaks form — about 1.5–2 minutes with a hand mixer, a bit longer by hand.

Spoon or pipe a generous dollop of the whipped cream on top of the cold brew cocktail.

Hull and thinly slice 1 fresh strawberry. Fan 2–3 slices and place them on top of or against the whipped cream for garnish. Reserve 1 small slice for the glass rim if desired.

Serve immediately with a straw and/or long spoon so the drinker can stir the whip into the cold brew.