New York Breakfast: Coffee and Oatmeal Stout Old Fashioned

By Sola Onitiri

 When you have work to do at home but still need a drink. Photographed by Sola Onitiri

When you have work to do at home but still need a drink. Photographed by Sola Onitiri

This may be the first time in reported history that I’m excited for it to get cold. Although, I must admit, I have a funny way of showing it. I leave windy Chicago tomorrow (which, unfortunately, is a balmy 87 degrees right now) for Denver and will continue to make my way out west. So, I’m not getting the fall weather I crave and deserve but that’s not going to stop me from drinking like I am. Hence, this coffee stout cocktail fit for a jaded New Yorker.

When I think about how I interact with chilly weather, I think about the first Sunday of coat weather in New York City. It’s taking out my favorite scarf and clutching a cup of hot coffee in my hand at an outdoor cafe. That’s the mindset behind New York Breakfast - our cocktail of the week. It’s like a cup of Joe at breakfast, a hearty stout at lunch, and a neat pour of whiskey at dinner. That’s not a metaphor. That’s pretty much the cocktail. Let’s Get Going.


Coffee Stout Old Fashioned

“It’s like a cup of Joe at breakfast, a hearty stout at lunch, and a neat pour of whiskey at The end of the day. That’s not a metaphor. THat’s pretty much the cocktail.”


Coffee, Oatmeal Stout Old Fashioned

So let’s talk ingredients, structure and how much of a cocktail purist you are. So this is a coffee stout Old Fashioned. You’re probably thinking, where’s the rock glass, where’s the demerara, Sola are you pulling one over on me? Let me clear up a few details. Historically, an Old Fashioned is not required to be on the rocks. However, if that’s something you are looking for, head on over to the Make It Your Own section at the bottom of the post.

You’ll notice that this recipe has no demerara or simple syrup and trust me I’ve omitted it for a really good reason. The addition of the stout to this cocktail all but eliminates the need for sugar. A stouts’ (especially American and English stouts) brewing process involves adding milk sugar (lactose) for sweetness, or a little bit of oatmeal, for depth, silkiness and sweetness.

So, you won’t see ice or demerera in this but you will see the classic Angostura bitters and whiskey - thus making it an old fashioned.

Lastly, you’re probably wondering why I’m not using a coffee stout. I opted for using coffee (cold brew to be exact) and an oatmeal stout so I could have more control over the coffee flavor. Ok enough explaining, lets drink.


Coffee and Oatmeal Stout Old Fashioned

Coffee Stout Old Fashioned

What You'll Need: 
- Your favorite stout beer
- Any cold brew coffee you can spare  
- Your favorite whiskey
- Mixing glass for mixin’
- Jigger for measurin'
- Cold-ish weather

The Build:
- 2 dashes of Angostura Bitter
- 2 oz of Maker’s Mark
- .75 oz cold brew
- 3 oz Oatmeal Stout
- Mix ingredients with Ice in mixing glass
- Express and garnish with an orange peel


 


Make it your own!

Like I mentioned above, feel free to make this on the rocks. And if you have a favorite strong coffee stout, feel free to up the stout pour to 4 oz and get rid of the coffee.

Enjoy responsibly! 


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