Mr. Brown Cocktail Recipe

Mr. Brown is a rich, subtly buzzy, copper-hued cocktail built on bourbon, coffee liqueur, vanilla syrup, and a few dashes of Angostura and orange bitters. Created in 2011 by bartender Ms. Franky Marshall at New York City’s Clover Club, this nightcap-style cocktail drinks like a vanilla-infused Coffee Old Fashioned. 

Marshall may have taken a cue from another modern classic. Mr. Brown shares a similar flavor profile with veteran bartender Jon Santer’s early-2000s Revolver, considered more of a Manhattan riff that swaps vermouth for coffee liqueur. The Revolver is typically served up, skips the vanilla layer, and leans slightly drier; it’s also often finished with a flamed orange peel for a smoky, burnt-citrus edge.

The origin of the name is unknown. It could nod to the cocktail’s deep umber hue or to the minor character “Mr. Brown” played by Quentin Tarantino in his 1992 film Reservoir Dogs.

Why the Mr. Brown cocktail works

Bourbon, coffee, vanilla, and orange are all complementary flavors that work decidedly well together. While pre-made vanilla syrup is widely available, homemade is preferable. A simple recipe is featured below. Take care in choosing a coffee liqueur for this cocktail, as it is a primary ingredient.

Bourbon provides a sturdy, warming base, but the coffee liqueur leads on aroma and palate. A teaspoon of vanilla syrup smooths the edges and amplifies the whiskey’s inherent vanilla notes. Angostura and orange bitters add spice and lift, while an orange twist sharpens the citrus contrast for a clean, fragrant finish.