Kelly Koffe

In honor of International Coffee Day, we thought we’d post this recipe, paired with Big O Ginger Liqueur.

INGREDIENTS (Coffee-infused JWK Bourbon):

• 1 750ml bottle of J.W. Kelly Single Barrel Bourbon;

• 1/2 cup of your favorite coffee beans.

PREPARATION (Coffee-infused JWK Bourbon):

1. Pour the bourbon into a container with a tight seal.

2. Add the coffee beans, seal the container and shake well.

3. Place the jar in a cool dark place for about 24 hours. Then, taste it. Add more time for more flavor.

4. Strain the coffee beans.

5. Pour the whiskey back in its bottle, cap it, and enjoy.

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INGREDIENTS (Kelly Koffe):

• 1 oz Coffee-infused J.W. Kelly Single Barrel Bourbon;

• 1/2 oz Big O Ginger Liqueur;

• 1/2 oz Rich Simple Syrup;

• 6 oz hot coffee

• Whipped Cream (for garnish).

PREPARATION (Kelly Koffe):

1. For iced coffee: combine all ingredients into glass with ice and stir. Top with whipped cream.

2. For hot coffee: combine the bourbon, the liqueur, and the simple syrup in a pre-heated cup and stir.

3. Add hot coffee.

4. Top with whipped cream (optional).