Cold Brew Bourbon Cocktail Recipe

Mixing smooth bourbon with rich cold brew coffee just hits differently, doesn’t it? The bold coffee flavor and those warm whiskey notes come together in a way that’s both refreshing and oddly cozy. A cold brew bourbon cocktail gives you the best of both worlds—caffeine and spirit—all in one easy recipe.

Honestly, I love this drink because it’s so simple. No need for fancy gear or bar tricks. You can whip it up for a quiet night in, or when friends randomly show up.

The combo of coffee and bourbon brings out some deep flavors, especially if you’re pairing it with dessert or just a late-night snack.

You’ll see how to make this coffee cocktail with just a handful of ingredients and a few straightforward steps.

I’ll throw in some tasting notes too, so you know what you’re getting into with each sip.

Cold Brew Bourbon Cocktail Recipe

I love how this drink balances the smoothness of cold brew coffee with bourbon’s warmth. It’s easy to throw together, doesn’t need much equipment, and you can tweak the sweetness or strength however you like.

Equipment

• Cocktail shaker or just grab a mason jar with a tight lid
• Jigger or any small measuring cup for pouring
• Strainer to keep ice and any stray coffee grounds out
• Mixing spoon for a quick stir
• Rocks glass or lowball glass—whatever you have
• Ice cubes or one big ice sphere
• Small whisk if you want to whip cream for the top

I usually reach for a shaker because it chills everything fast and helps the flavors blend. A solid glass and clean tools make the drink taste crisp.

Ingredients

• 2 oz bourbon (I’m partial to Woodford Reserve for those caramel vibes)
• 1 oz cold brew concentrate or just strong cold brew coffee
• ½ oz maple syrup for a bit of sweetness
• 2 dashes chocolate bitters (optional, but trust me, it adds something)
• 1 oz heavy cream for a smooth finish (optional)
• Ice for shaking and serving

Adjust the maple syrup if you like it sweeter, or swap in simple syrup if that’s what’s in your pantry. The cold brew brings a rich coffee flavor that really works with bourbon’s oak and vanilla notes.

Instructions

• Fill your shaker halfway with ice.
• Pour in the bourbon, cold brew, maple syrup, and bitters.
• Shake for about 10 seconds—stop when the shaker feels cold on the outside.
• Strain into a rocks glass over fresh ice.
• If you’re using cream, whip it lightly and pour it slowly over the drink.
• Let the cream settle so you get that smooth layer on top.

I like to give the glass a gentle swirl before sipping, just to let the cream blend a bit with the coffee and whiskey. The drink tastes balanced—strong, but not too much.

Notes

This cold brew bourbon recipe works best with a bold coffee that isn’t overly bitter. Medium or dark roast coffee really brings out the bourbon’s caramel and vanilla.

If you want something lighter, use just 1½ oz bourbon or splash in a little water. For a dessert twist, drizzle caramel on top or dust with cocoa powder.

You can skip the cream if you want a cleaner, stronger flavor. Sometimes I chill the glass first, just so the drink stays cold longer without getting watered down.

Tasting Notes

That first sip? It hits with a smooth mix of cold brew coffee and bourbon.

The coffee brings out this deep, roasted flavor, and the bourbon gives off a gentle warmth that spreads slowly.

After a few more sips, I start noticing hints of caramel and vanilla from the bourbon.

The cold brew steps in with a mild bitterness, which keeps the sweetness from getting too heavy.

The drink feels silky and cool, especially over ice.

I love how the coffee scent lingers after each sip, kind of like a fresh morning brew.

When I swirl the glass, the aroma shifts a bit.

There’s a little oak, a hint of cocoa, and something lightly nutty in there.

It’s simple, pleasant, and honestly, it makes me want another taste.

The finish comes off clean and mellow, with a soft coffee note that hangs around just long enough.

It’s easy to drink, and I’d say it goes well with quiet evenings or small gatherings.