By some sort of luck, I met a bartender who also likes to experiment with the Old Fashioned and told me about adding simple syrup made with coffee. Coffee and whiskey can be a good match when done right, so of course I was naturally intrigued. That curiosity led to experimenting with different recipes for a coffee simple syrup I can enjoy at home. It consists of two steps: making the cold brew coffee and then making the simple syrup.
Cold Brew Coffee:
16 ounces water
4-5 tablespoons coarse ground coffee
8 to 12 ounces cold brew coffee
1 cup brown sugar (feel free to experiment with different sugars)
Cold Brewed Coffee
First, it’s important to use coarsely ground coffee for both brewing and filtering reasons. You’ll need 4 to 5 tablespoons of coarse ground coffee, but don’t be afraid to up that amount a little if you want a stronger brew. In a jar with a lid (mason works well), mix together the ground coffee with 16oz of room temperature filtered water, making sure all the coffee grounds are wet.
It’s best to leave the cold brew on the counter at room temperature for a total of 8 to 12 hours total, which means letting it sit overnight works great. Once done, filter through whichever coffee filter you normally use to make coffee to make sure there are no coffee grounds in the finished product.
Making the Simple Syrup
Now for the simple syrup. In a small pot, mix 8 to 12 ounces of cold brew coffee and 1 cup of sugar (it really depends on your sweetness preference). Bring to a boil and stir constantly to make sure the sugar dissolves. Once the mixture reaches a boil, simmer the syrup over low heat for 10 to 15 minutes. Take it off the heat and let cool to room temperature. Once cooled down, pour directly into the same jar as the cold brew coffee. Stir and enjoy!
Keep this mixture stored in the fridge in a sealed container. It’s typically best to use within a couple weeks.