East Nashville Morning cocktail
By Jennifer McKee
From coffee-flavored liqueurs to cocktail recipes to the best tumblers for carrying your caffeine fix, we’ve got everything you need to get buzzed in style.
East Nashville Morning
(courtesy George Dickel Bourbon and Roe. & Co. cocktails)
1.5 oz. Dickel Bourbon
0.25 oz. coffee liqueur
0.25 oz. blackberry honey
2 dashes Cherry Bark Vanilla Bitters
Stir all ingredients over ice in a mixing glass until chilled and serve in a glass mug or rocks glass over a large cube; garnish with blackberry and an orange twist.
Hawaiian White Russian
(Recipe and photo by Shanna Schad)
1 oz. vodka
2 oz. Koloa Kauai Coffee Rum
1 oz. coconut milk (canned or carton)
1 tsp. simple syrup
Coconut flakes
Fill a rocks glass with ice and layer in the ingredients starting with vodka, ending with coconut milk. If a sweeter cocktail is desired, add the simple syrup with the vodka. Top with a sprinkling of coconut flakes. Shake or stir if desired.
Russian Rum Slinger
(courtesy Koloa Kauai Rum)
1.5 oz. Koloa Kauai Coconut Rum
1.5 oz. Koloa Kauai Coffee Rum
1.5 oz. coconut cream or Half & Half
Pour ingredients over ice in an old-fashioned glass and stir. Garnish with orchid and a sugarcane stir stick.
Kilbeggan® Original Irish Cold Brew
(courtesy Kilbeggan® Original Irish Whiskey, S’well and Partners Coffee)
1.5 parts Kilbeggan® Original Irish Whiskey
5 parts Partners® coffee, cold brewed*
Heavy whipping cream
Grated nutmeg
Fill S’well® Teakwood 16oz Mug with ice and add Kilbeggan® Original Irish Whiskey. Fill with cold brew coffee. Hand-whip cream and pour gently into the glass over the back of a spoon. Top with freshly grated nutmeg.
*Cold Brew instructions
For any immersion method:
Fill immersion brewing device with 1/2 cup of coarsely ground Partners® coffee beans and 4 cups of cold water. (For larger quantities, keep same ½ cup: 4 cups ratio) Brew for 10-12 hours.
For slow drip methods: Fill slow drip device 1/2 cup of coarsely ground Partners® coffee beans and 4 cups of cold water. For larger quantities, keep same ½ cup: 4 cups ratio. For 10 cups of cold brew, use 5 cups of water and 5 cups of ice to keep coffee from reaching room temperature.
Kilbeggan® Original Irish Coffee
(courtesy Kilbeggan® Original Irish Whiskey, S’well and Partners Coffee)
1.5 parts Kilbeggan® Original Irish Whiskey
0.25 parts rich brown sugar syrup
5 parts Partners® coffee
Heavy whipping cream
Grated nutmeg
Rinse S’well® Teakwood 16 oz. mug with hot water and then add brown sugar syrup and Kilbeggan® Original Irish whiskey. Fill mug with coffee. Hand-whip cream and pour gently into the mug over the back of a spoon. Top with freshly grated nutmeg.
Of course for any great beverage, you need the proper vessel. S’well’s teakwood mugs are reminiscent of whiskey barrels. one of the reasons Kilbeggan® Original Irish Whiskey chose them for a partnership. They’re made of natural fibers and have a smooth, matte finish.
Yeti’s full lineup of stylish and rugged tumblers are perfect for whatever lies ahead on the open road. Our favorite is the Rambler Travel Mug, which at 30 oz. is perfect for hard-core caffeine aficionados. Thanks to its elevated handle and cupholder-friendly design, any hazard you encounter will not be a problem—whether you’re on your way to work or offroading it.
Hate lukewarm coffee? Keep it warm longer than you ever thought possible with Yeti’s Rambler 10-oz. Stackable Mug. It’s also a space saver and is able to stack directly atop another one like it.
