I did not believe a cocktail could taste like brown bread until someone handed me one at a bar in Brooklyn. The cream is steeped with brown bread crusts until it takes on a toasty, grainy flavour, then strained and shaken with vodka and a homemade molasses-cinnamon syrup. The result is a drink that tastes like a warm bakery smells, served cold in a coupe glass.
It has three components, each made separately. The syrup: water, molasses, brown sugar, and cinnamon simmered together and cooled. The steeped cream: heavy cream heated with torn brown bread crusts, steeped, then strained. The drink: everything shaken with ice and strained. It takes planning, not skill. Each piece is simple. Together they are pretty damn awesome.
How to Make a Brown Bread Vodka Cocktail
Make the Syrup
Combine water, molasses, and brown sugar in a saucepan. Cook over medium heat until simmering and the sugar is dissolved. Remove from heat and stir in the cinnamon. Let it cool completely before using. It keeps in the fridge for weeks. 
Steep the Cream
Bring heavy cream to a simmer. Remove from heat and add torn brown bread crusts. Let them steep until the cream takes on a toasted, bready flavour, 15-20 minutes. Strain through a fine sieve, pressing the bread to extract all the flavour. Chill the cream before using.
Shake and Strain
Combine the steeped cream, vodka, and molasses-cinnamon syrup in a shaker with ice. Shake hard for 15 seconds. Strain into a coupe glass. The drink should be cold, smooth, and faintly brown from the cream and syrup.
Brown Bread Vodka Cocktail
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A unique twist on a classic cocktail. Warm spices and creamy bread-infused vodka make this a cozy winter warmer.
Ingredients
- 1/4 cups (59 ml) steeped heavy cream
- 1/4 cups (59 ml) TILL Vodka
- 1/4 cups (59 ml) molasses-cinnamon syrup
- 1/2 cups (118 ml) water
- 1/4 cups (59 ml) molasses
- 1/4 cups (59 ml) brown sugar
- 1 teaspoon cinnamon
- 1 cups (237 ml) heavy cream
- 1 cups (237 ml) brown bread
Instructions
- Make the Syrup
- Combine the water, molasses, and brown sugar in a saucepan. Cook over medium heat until it simmers. Turn off the burner and stir in the cinnamon. Allow to cool.
- Steep the Cream
- Bring the cream to a boil over medium heat. Stir in the brown bread and cover. Allow to steep for 30 minutes to an hour. Strain. Set aside to cool.
- Make the Cocktail
- If serving hot, warm the cream in the microwave. If serving cold, skip this step.
- Stir together the cream, syrup, and vodka. Serve over ice or warm.
- Garnish with a cinnamon stick. Optionally, rim the glass in brown sugar and cinnamon or brown bread crumbles.
Notes
- For a smoother cocktail, blend the steeped cream before mixing with other ingredients.
- Adjust the amount of molasses-cinnamon syrup to your preferred sweetness level.
- Store leftover steeped cream in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cocktail
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 30
- Sodium: 50
- Fat: 20
- Saturated Fat: 15
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
- Cholesterol: 30
Frequently Asked Questions
What bread should I use?
A dark, dense bread like pumpernickel or a traditional brown soda bread. The crusts have the most flavour. White bread does not have enough character to flavour the cream.
Can I use a different vodka?
Any clean, unflavoured vodka works. The recipe calls for TILL Vodka but the bread and molasses are the dominant flavours. The vodka is the spirit base, not the feature.
Can I make all the components ahead?
Yes. The syrup keeps for weeks refrigerated. The steeped cream keeps for 3-4 days. Make both ahead and just shake to order. This is how bars prep it.
