Java The Nut – Simple Cocktail Recipe

Cocktail Recipes with 5 Ingredients or Less

 

When it comes to crafting cocktails, you don’t have to make something extravagant for it to be delicious. With a list of ingredients you can count on one hand, these local establishments have offered up everything from classic creations to laudable libations that prove sometimes less really is more.

 

By Christina Cannon / Photos by Creative Revolver

Yadi Rosales web ad

Java the Nut cocktail from Chattanooga Whiskey

 

Java The Nut

By Katelin Rutter

At Chattanooga Whiskey

 

Ingredients

1 1/2 oz. Chattanooga Whiskey 91

3/4 oz. Experimental Batch 015 coffee liqueur

3/4 oz. Vanilla-Anise demerara syrup

3 dashes black walnut bitters

 

Directions

Pour all ingredients into a mixing glass, add ice, and stir well. Fine strain into a coupe glass and garnish with a dehydrated orange dusted with vanilla bean flecks and star anise.

Patton Albertson & Miller ad

 

Java the Nut cocktail from Chattanooga Whiskey

Java The Nut

Katelin Rutter at Chattanooga Whiskey
Course Drinks
Servings 1 drink

Equipment

  • Mixing glass
  • Fine strainer
  • Coupe glass

Ingredients
  

  • 1 ½ oz Chattanooga Whiskey 91
  • ¾ oz Experimental Batch 015 coffee liqueur
  • ¾ oz Vanilla-Anise demerara syrup
  • 3 dashes black walnut bitters

For garnish:

  • 1 dehydrated orange wheel
  • Vanilla bean flecks
  • Star anise

Instructions
 

  • Pour all ingredients into a mixing glass, add ice, and stir well.
  • Fine strain into a coupe glass and garnish with a dehydrated orange dusted with vanilla bean flecks and star anise.
Keyword black walnut bitters, Cocktail, cocktail recipe, coffee liqueur, java the nut, nelson's green brier whiskey, star anise, vanilla bean, vanilla-anise demerara syrup
VIC ad

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more

CityScope Celebrating 30 Years Logo

Get access to the next issue before it hits the stands!