With summer temperatures skyrocketing, what better way to beat the heat than with a refreshing cup of cold brew coffee!
Luckily Drambuie and Chameleon Cold-Brew provide several ways for you to chill out with your cup of joe and a slightly sweet kick with the new DRAMBUIE x CHAMELEON bespoke cocktail program. The program offers a menu of cocktails created by Drambuie Brand Ambassador Vance Henderson.
“The smooth taste of Drambuie – heather honey, herbs and spices, and just a touch of sweetness pair exceptionally well with the rich and bold flavors of the cold-brew coffee making for delicious and creative cocktails. The DRAMBUIE x CHAMELEON line-up is ideal for summer whether enjoyed for brunch, as a happy hour pick-me-up or an after dinner drink,” says Henderson.
Hop on the trend that is proliferating in bars and restaurants from coast to coast by concocting your own mouthwatering cocktails with the recipes below.
Cheers!
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Sand and Smoke
1 part Drambuie
1 part Pineapple Juice
3 Fresh Basil Leaves
2 parts Chameleon Mexican Coffee
½ part Montelobos Mezcal
Combine with Ice, Shake, Double-Strain, Serve over fresh ice, Splash Club Soda, Garnish with Fresh Basil
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Highland Sour
1 part Drambuie
½ part Monkey Shoulder Scotch or Montelobos Mezcal
½ part Cynar
¼ part Lemon Juice
1 part Chameleon Mexican Coffee
½ teaspoon preserves Orange or Strawberry
¾ part or 1 egg white
Combine with Ice, Shake, Double-Strain, Garnish with Dash of Angostura Bitters
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If coffee isn’t your thing, Brand Ambassador Vance Henderson created these iced tea cocktails:
Heather Honeybush Iced Tea
1 ½ parts Drambuie
2 parts Numi Honeybush tea, (cooled)
2 parts Fresh Pear Juice
Combine all ingredients in a tin and shake. Double strain into chilled coupe glass. Garnish with a speared brandied cherry.
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Iced Green Tea
1 ½ parts Drambuie
1 Spicy Ginger teabag
3 parts Cucumber Juice
½ part Lemon Juice
Sweeten further to taste
Infuse one tea bag in up to 1/2 cup of Drambuie for 1 hour. Remove bag squeezing out excess. Combine all ingredients in a tin and shake. Double strain over fresh ice. Garnish with a lemon wheel.
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