This coffee-based cocktail relies on orange liqueur to add its sweetness – this may seem odd, until  you taste the depth of flavor the citrus adds to the rich taste of the coffee.



  • 2 ounces Iced Coffee
  • 1.5 ounces Bulleit Bourbon
  • 0.5 ounces Gran Gala
  • Dash of Peychaud’s bitters
  • 1 1″ piece lemon peel


Combine ingredients in a cocktail shaker and fill with ice. Stir until outside of shaker is frosty, about 20-30 seconds; strain into a rocks glass filled with ice. Twist lemon peel over cocktail to release oils, then rub over the rim of glass; discard peel.

Modified from: Espresso Old Fashioned