Kentucky Bourbon Coffee

I guess I should start by saying that no purest would ever consider this concoction a legit Kentucky Bourbon coffee (or Irish coffee, for that matter). It is, however, the real deal for keeping warm on a winter’s night. Which is exactly what this Sunday’s cocktail called for. Here’s what we poured…


  • 4 oz freshly brewed, strong coffee
  • 1 oz bourbon (or pecan whisky)
  • 1 1/2 oz Penguin Juice (or Baileys Irish Cream)

Pour the booze in the bottom of a “proper” coffee cup (not a mug), and top with hot coffee.

The verdict: A general “meh” was echoed by all. But that’s not to say it was a bad cocktail—it just missed our sweet spots, like the Goldilocks of cocktails: too sweet for me, too boozy for Zee, too coffee-esqe and bossy for Ell, and too average for Bee. We even tried two versions, one with bourbon and one with pecan whisky, but neither seemed to tip this drink further towards pleasurable. Sure warmed us up though.

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