When traveling and exploring cocktail bars around the world there is one thing we require more than anything else; coffee. Sure good cocktails are important but for us to function effectively each day and keep Beautiful Booze running we also require copious amounts of caffeine. When we found ourselves in Austin last year the coffee scene there really caught our eye, the people seem obsessed. So when Chameleon Cold-Brew from Austin reached out we were excited to test out their cold brew and the delicious flavors like Mexican, Vanilla, Texas Pecan and Mocha. I loved experimenting with all the flavors and it’s perfect for cocktails because it has low acidity, is highly caffeinated but super smooth. The Texas Pecan was so delicious that we wanted to make something special with it and at the moment James is obsessed with Vietnamese coffees so we decided to use the condensed milk idea and make this cold brew coffee cocktail a bit sweet, hence the candied. Of course we wanted some booze and what better than some bourbon whiskey to blend smoothly into our new concoction as it shares so many traits with coffee already.
- 2 ounces bourbon whiskey
- 3 ounces Chameleon Cold-Brew Texas Pecan
- 1 ounce condensed milk
- Combine bourbon and cold brew with ice in a shaker
- Shake hard to chill and combine ingredients
- Strain into highball glass over fresh ice
- Top with condensed milk