Drink · Backroad Bourbon
Bourbon peach shaken coffee
Peach and bourbon, shaken into cold coffee.
18+. Contains alcohol. For over-18s, or make it without the bourbon.
Two shots, a spoon of peach purée and a measure of bourbon, shaken hard and poured long. Built for a warm evening.
What you need
- 2 shots Western Tamp Backroad Bourbon, brewed strong
- 1 tbsp peach purée or peach syrup
- 15ml bourbon
- 120ml cold milk, whichever kind you like
- Ice cubes
- A peach slice or a pinch of cinnamon, to top
The roast for this Backroad Bourbon From £11.95 How to make it
-
Coffee, peach and bourbon into the shaker
All three together, before the ice, so the purée loosens in the warm coffee.
-
Ice in, shake hard
Ten to fifteen seconds. You are chasing that thick pale foam.
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Pour long
Into a tall glass, foam and all.
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Milk and garnish
Milk over the top, then a peach slice or a dust of cinnamon.
Why it works
Stone fruit and bourbon-barrel notes are a classic pairing for a reason — both carry lactones, the compounds responsible for that soft, creamy, peachy character. A medium-dark roast already has them, so the peach is amplifying something that was there.
Worth knowing
- Fresh peach purée beats syrup by a distance if peaches are in season.
- Shake it really hard — the foam is the difference between this and iced coffee with fruit in it.
The recipe card
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