Drink · Backroad Bourbon
Iced bourbon orange latte
Orange liqueur, chilled espresso and cold milk over a lot of ice.
18+. Contains alcohol. For over-18s only.
Backroad Bourbon chilled, sweetened with dark brown syrup and cut with orange liqueur. Caramel, oak and citrus, over ice.
What you need
- 2 shots Western Tamp Backroad Bourbon, brewed and chilled
- 30ml orange liqueur
- 15ml dark brown simple syrup
- 180ml whole milk, chilled
- 1 dash vanilla extract
- A full glass of ice cubes
- An orange twist and a vanilla pod, to garnish
The roast for this Backroad Bourbon From £11.95 How to make it
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Brew, chill, sweeten
Pull the shots, chill them properly, then stir the brown syrup through.
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Fill the glass with ice
To the brim. This drink is served long and cold.
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Coffee, liqueur and vanilla over the ice
All three together, poured over.
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Milk last, slowly
Pour it in gently so it layers through the coffee rather than mixing flat. Garnish with the orange twist.
Why it works
Orange and dark-roasted coffee both carry limonene-adjacent citrus aromatics — it is why an orange twist over an espresso is such an old trick. The liqueur makes that connection explicit rather than subtle.
Worth knowing
- Chill the espresso properly before it goes near the ice, or you will dilute it.
- Express the orange peel over the glass before dropping it in.
The recipe card
Save it, print it, take it to the kitchen.
Everything on this card is written out above as well, so you don’t have to squint at a picture to cook from it.
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