This Cold Brew Coffee Cocktail Is So Good It Needs Two Glasses

• 3 whole vanilla beans
• 8 to 10 fresh bay leaves
• 7 ounces lemon juice
• 1 bottle of Cognac
• 12 1/2 ounces sugar
• 4 cups water
• 1/2 gallon whole milk
• 4 cups clarified milk punch
• 4 milliliters Chesapeake bitters
• 2 milliliters vanilla extract
• 2 quarts cold water
• 16 ounces coffee, ground
• 1 ounce black peppercorn, toasted and crushed
• 1/4 ounce green cardamom, toasted and crushed
• 1 quart cold water
• 1 ounce dried hibiscus
• 1 cup cocoa nibs
• 1 cup everclear or high-proof vodka
• 10 sprigs oregano
• 1 cup everclear or high-proof vodka
• 3/4 ounce Cold Brew Coffee
• 3/4 ounce Cynar 70
• 1/2 ounce Lustau Palo Cortado Sherry
• 1/2 ounce Averna
• 1/4 ounce Sibilla
• 3/4 ounce Hibiscus Syrup
• 1/2 ounce demerara syrup
• 1 milliliter (or 24 drops) Cacao Nib Tincture
• 2 milliliters (or 40 drops) Oregano Tincture
• 1/2 milliliter (or 12 drops) Mexican mole bitters
• 1/2 milliliter (or 12 drops) smoked salt solution
• 3 ounces Coffee Base
• 1 egg white
• 3/4 ounces sparkling water

1. Blend ingredients from vanilla beans to water on high for 30 seconds.
2. Mix the water and coffee grounds in a bag and seal. Infuse for 18 hours. Strain with a chinois once ready, pressing on grinds to extract all liquid. Store in the fridge.

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Taken from www.myrecipes.com/recipe/this-cold-brew-coffee-cocktail-is-so-good-it-needs-two-glasses (may not work)