One of the best things about the launch party for Left Coast Roast back in August was a cocktail that barman Kelley Swenson came up with: The Ginger Cup. He was kind enough to provide the recipe for it:
2 oz Bourbon (90 – 101 proof preferred)
3/4 oz coffee syrup
In a double rocks glass add the whiskey and coffee syrup. Stir. Add ice and fill with ginger beer. Top with a splash of soda!
Pick a robust and “coffee-like” single origin coffee or blend that can stand up to sugar. A coffee that’s good in milk should be good in this cocktail [in other words, probably aim for a blend, or a single origin coffee from Latin America; steer away from African coffees or those that list more delicate fruit flavors in the tasting notes. -HN] Brew according to your preferred method. Combine 1 part hot coffee to 1 part granulated sugar and stir until disolved. Bottle and refrigerate.