Claremont Cuppa

Inspired by the warmth and hospitality of Kentucky bourbon culture, this rich and indulgent cocktail combines Basil Hayden bourbon with orange-infused PX sherry, wattleseed-filtered coffee, and a house-made ginger brown sugar syrup. Layers of sweet spice, roasted coffee, citrus, and oak are complemented by a velvety burnt cola cream float, creating a balanced serve with subtle bitterness and dessert-like richness. Smooth, complex, and comforting, it offers a distinctive twist on a bourbon coffee cocktail.

by Ana Mitchell

Sweetly spiced and a little bitter

I crafted this cocktail following a visit to the Beam Distillery in Claremont, home of Basil Hayden. From the moment I arrived, I experienced warm and welcoming Kentucky hospitality, starting the day with a bourbon-spiked coffee in hand.

Glassware: Short tumbler

Garnish: Burnt cola cream

Ingredients:
50ml Basil Hayden
15ml Orange rind PX sherry*
30ml Wattleseed-filtered coffee (concentrate)**
10ml Ginger and brown sugar syrup***
Burnt cola cream****, floated on top

* 1:10 ratio of orange rind to PX sherry, infused for 2 hours at 70°C.

** Brew 68g single-origin coffee with 10g roasted wattleseed in 500g of water using a coffee percolator or equivalent.

*** Combine 100g water, 100g brown sugar and 10g ginger. Heat until the sugar is dissolved, set aside to cool, then finely strain.

**** Bring 1 litre of cola and 2 vanilla pods to the boil, then simmer for 45 minutes to 1 hour (or until reduced to a thick syrup). Return to the boil until slightly burnt (you’ll smell it), then carefully add 150ml warm water. Remove from heat and set aside to cool.

Method:
Stir Basil Hayden, orange rind PX sherry, wattleseed-filtered coffee and ginger and brown sugar syrup with ice. Strain into a glass.

In a shaker, combine 100ml thickened cream with 20ml burnt cola syrup and shake with a couple of ice cubes. Using a bar spoon, delicately float the cream over the cocktail.