Black Mountain Coffee: A Cold-Brew Cocktail - Imbibe Magazine Subscribe + Save

Black Mountain Coffee: A Cold-Brew Cocktail

For his take on Irish Coffee, Justin Lavenue, owner and operator of Roosevelt Room in Austin, wanted to highlight the fruity, nutty flavors found in many coffees. “These notes are complemented by the salted-cinnamon cream, which (like a perfectly made Irish Coffee) ties everything together in a rich harmony,” Lavenue says.


  • 1 1/2 oz. cold-brew concentrate
  • 1 oz. Irish whiskey (Roosevelt Room uses Tullamore D.E.W.)
  • 1/4 oz. Amaro Montenegro
  • 1/4 oz. walnut liqueur (Roosevelt Room uses Nux Alpina)
  • 1/4 oz. Giffard Banane du Bresil
  • 1/4 oz. demerara syrup
  • float of 1 oz. salted-cinnamon cream
  • ________________________
  • Salted-Cinnamon Cream
  • 1 cup heavy cream
  • 1/2 oz. cinnamon syrup
  • 1/2 oz. demerara syrup
  • 1/4 oz. Himalayan salt tincture
  • 1/4 tsp ground cinnamon
  • Tools:barspoon
  • Glass:snifter
  • Garnish:2 lavender springs, grated nutmeg


Build the ingredients in a snifter. Add crushed ice and stir briefly to mix and chill. Insert a sturdy straw (preferably metal) into the glass. Vigorously shake a bottle of salted-cinnamon cream for 5 seconds to whip it, then slowly float 1 oz. on top of the cocktail until it reaches a 1/4-inch from the top. Add more crushed ice on top. Garnish.

Salted-Cinnamon Cream

Add all of the ingredients to a small bowl or container. Add the ground cinnamon slowly between whisking in each ingredient. Whisk together thoroughly for 30 seconds. Pour into a 375ml bottle so that there is empty space in the bottle to be able to properly whip the cream when shaking it. Keep refrigerated between uses.

Himalayan Salt Tincture

Mix 1 part extra-fine-grain Himalayan salt into 5 parts water and 5 parts vodka.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend