Drink · Whiskey Creek
Iced bourbon coffee
Cold brew, bourbon caramel and cream, layered and left alone.
18+. Contains alcohol. For over-18s only.
Strong cold brew blended with brown sugar and bourbon caramel, poured over ice and topped with bourbon-infused cream. Deliberately not stirred.
What you need
- 240ml Western Tamp Whiskey Creek, brewed as strong cold brew
- 120ml heavy cream
- 2 tbsp bourbon caramel sauce, plus extra to drizzle
- 1–2 tsp brown sugar
- 15ml bourbon, for the whipped cream
- Ice cubes
- Crushed coffee beans, to garnish
The roast for this Whiskey Creek From £11.95 How to make it
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Fill the glass with ice
Right to the top. A full glass melts slower than a half-empty one.
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Blend the coffee base
Cold brew, brown sugar and bourbon caramel blended until completely smooth.
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Pour over the ice
Straight into the prepared glass.
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Whip the cream with the bourbon
Lightly — you want it pourable, not stiff — then float it over the top.
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Finish
Heavy caramel drizzle and crushed coffee beans. Do not stir it; the layers are the drink.
Why it works
Cold brew is markedly less acidic than hot-brewed coffee, which is why it takes sugar and cream without turning sharp. Bourbon caramel adds the oak note that a dark roast is already reaching for.
Worth knowing
- A high-quality dark-roasted cold brew is doing most of the work here.
- Make your own bourbon caramel if you have twenty minutes — it is a different drink.
- Don't stir it completely. The layers are the point.
The recipe card
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