Sorenson uses locally made House Spirits coffee liqueur, made with Stumptown beans, in this cold-brew cocktail. It's delicious, but hard to find outside of Oregon. In its place, use any other coffee liqueur.
Ingredients
1 1/2 cups cold-brew coffee
1/2 cup coffee liqueur
1/2 cup spiced rum
1 12-ounce bottle Coca-Cola, preferably Mexican
1/2 cup heavy cream
Directions
Combine coffee, liqueur, rum, and cola in a large pitcher. Divide among rocks glasses filled with ice; add cream, dividing evenly.
DO AHEAD: Cold brew, coffee liqueur, and rum can be combined 4 hours ahead. Cover.
