Signature

Bourbon • Sweet
Breakfast With Paula Deen

Chauncey Roach of the Bit House Saloon in Portland, Oregon, was inspired to create this Southern spin on an Irish Coffee upon awaking from a sultry dream about a certain TV cooking show host. Homemade pecan milk and sorghum syrup join bourbon and hot coffee in a silky, nutty cocktail, which is topped in excessive Paula Deen fashion with a luxurious helping of Chantilly cream and pecan brittle.

The Essentials

Coffee
Cherry Bourbon
Sorghum syrup
The Details
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Ingredients

4 oz Coffee
2 oz Cherry Bourbon
1.5 oz Pecan Milk
.75 oz Sorghum syrup
Pecan brittle

Method

  • Add bourbon, pecan milk and sorghum syrup to a mug and stir.
  • Top with hot coffee.
  • Garnish with Chantilly cream and a crumble of pecan brittle.
intermediate
Strength:
Cherry-Washed Bourbon
Custom Ingredient

Ingredients

750 ml Bourbon
1 Cup dried cherries

Method

  • Add cherries and bourbon in a glass container and let sit for three days. Shake daily.
  • Strain bourbon and discard cherries.
Pecan Milk
Custom Ingredient

Ingredients

1 Cup pecans
2 cups water
1 pinch salt

Method

  • Add pecans, water and salt to a Mason jar and soak overnight.
  • Strain out the nuts and reserve the soaking water.
  • Rinse the nuts.
  • Blend nuts with the soaking water and strain again into an airtight container.