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The Broadway Joe Featuring George Dickel No. 12

Although we are cutting edge here at Inked we are a little old school in our drinking predilections. For instance we don’t allow Red Bull anywhere near our alcohol and don’t associate with those who mix the two (sure, there was that one time in college, but never again). When we want to catch a buzz and need a pick-me-up we’ll plug on an Irish or Mexican Coffee, which got us wondering how we would make a New York or Tennessee Coffee? Why not both?

Sitting in our offices in New York City and staring at a bottle of George Dickel No. 12, from our good friends in Tennessee, was getting us nowhere so we opened the bottle. Someone said, “New York cheesecake blended into coffee with a splash of Tennessee whisky?” Then we promptly moved his workstation to the fire escape and went to lunch at a diner just off Broadway. I had a typical New Yorker’s lunch of a pastrami on rye with a vanilla egg cream—because we hate our bodies. Egg cream!

Below is our Broadway Joe which has been keeping us warm in this cold weather ever since I was smart enough to walk past the place with the kale/quinoa salads and go sit at a lunch counter like a man. We call it Broadway Joe because it has coffee (what some old people we know call “joe”), the viscosity and elements of New York’s beloved drink the egg cream (Broadway is in NYC) and George Dickel No. 12 (Broadway Joe Namath wore number 12). And much like Namath after a few we roam the streets looking to plant one on Suzy Kolber.

1.3 oz George Dickel No. 12
6 oz Dark Roast Coffee
1 oz Heavy Cream
1 oz Almond Milk
1 tsp Vanilla Sugar
1 dash Nutmeg
2.5 oz Seltzer

Whip heavy cream, vanilla sugar, nutmeg and almond milk together for about 30 seconds.
Add the froth into a cocktail shaker with Dickel No. 12 and shake vigorously.
Pour into a glass (Inked’s preferred tipple vessel is a mason jar).
Add the seltzer by pouring from at least six inches above the vessel while agitating with a bar spoon, stop stirring when the liquid rises to just below the rim of the glass. Then top off with more seltzer until you achieve your desired head. Sprinkle more nutmeg over the top if you think you're fancy.