Worlds Collide

This impeccable desert cocktail by Brian Beyke is sure to impress.
Worlds Collide

Worlds Collide


By Brian Beyke - Sales and Marketing at Quills Coffee, Co-Host of I Brew My Own Coffee Podcast.

Everyone who knows me or talks to me knows I’ve had a few interests in the food and beverage world. Coffee, chocolate, and recently Kentucky Bourbon. This drink is an ode to that. It is a dessert drink, best served in a chilled coupe or martini glass. For a sweeter, more viscous expression, use a double shot of espresso and 4 oz of bourbon cream.

Here's what you'll need:

  • 4 oz Cold Brew Concentrate
  • 2 oz Buffalo Trace Bourbon Cream
  • 5 mL simple syrup (2:1 sugar to water)
  • 2 teaspoons Absinthe (rinse)
  • Cloudforest Holy Wood Dark Chocolate (shaved or ground dark chocolate)
  • Nutmeg (to taste)
  • Cinnamon (to taste)
  • Vanilla extract

What to do:

Fill 1 coupe glass with ice; set aside. Add cold brew concentrate, simple sugar, and bourbon cream to a shaker and add ice. Stir until chilled and strain into NitroPress. Charge NitroPress and agitate for 2 minutes. Discard ice from glass; add absinthe. Swirl to coat inside of glass, then pour out absinthe. Invert NitroPress and dispense to fill up coupe glass. Add a dot of vanilla extract to the center of the drink. Add a line of cinnamon and nutmeg mixture across one side of the glass. Shave Cloudforest chocolate to one side of the glass. Serve.


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