- 1.5 parts Wild Turkey Bourbon
- ½ oz. Orgeat syrup
- ½ oz. coffee liqueur
- 1 oz. heavy cream
- egg white
- soda water
Add the first 5 ingredients to the shaker and shake without ice to emulsify. Then add ice and shake again. Strain into a highball glass and top with soda water. Garnish with grated nutmeg.
History of Kentucky Coffee
Kentucky Coffee, or Bourbon and Coffee, is a not-so-distant relative of Irish Coffee, which is typically credited to Joe Sheridan, a chef at the Foynes Airbase in Ireland. In the early 1940s, bad weather forced a group of passengers to disembark a Canada-bound flight. Sheridan added whisky to his guests’ coffee to warm them. When asked if they were being served Brazilian coffee, Sheridan is said to have joked that no, it was “Irish coffee.” Even before this rainy encounter, drinks mixing coffee and a spirit were common in French and Viennese coffee houses during the 19th century.