Irish Infused Iced Coffee

Prep Time  10 Minutes

Cook Time  6 Hours


  • 750ml bottle of Bouron
  • 113g whole coffee beans
  • 2 tbsp  brown sugar


  • Fill your sous vide water bath with water and preheat to 74°C (165°F).
  • Pour the Bourbon into a 3.80 litre vacuum pouch along with the coffee beans and brown sugar.
  • Remove as much air as possible from the pouch with your hands and vacuum seal.

To Garnish

  • 57g infused Whiskey
  • 29g heavy cream
  • Ice

To Serve

  • Once the time has elapsed, remove the vacuum pouch from the sous vide water bath, shaking well.
  • Chill the vacuum pouch in ice for 30 minutes or until cool.
  • Strain the contents of the vacuum pouch using a fine strainer until only liquid remains. Return the infused Bourbon to its original bottle.
  • To serve, add ice to a coffee cup or glass and 57g of the infused whiskey.
  • Add heavy cream to the glass to finish.