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Reinvent a classic cocktail with these Irish Coffee alternatives

These recipes take an intriguing twist on the classic hot cocktail

By Georgina Torbet Jan 23, 2025 7:00 AM

Teeling Small Batch

This weekend sees National Irish Coffee day, which is a great excuse to enjoy the traditional combination of Irish whiskey, coffee, and cream. However, if you’re feeling adventurous then you might also want to branch out into some fun variations on this theme.

One alternative way to enjoy an Irish Coffee is to serve it cold, rather than hot — and we have two recipes for that. One goes the route of an iced coffee, making use of cold brew coffee and shaking with ice to create a chilled, refreshing coffee and whiskey beverage. The other combines coffee with with milk and makes use of a slushie machine to create an irresistible creamy cold coffee treat. This recipe makes a whole batch, which you’ll surely need once everyone has a taste.

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Finally, there’s an option for the Espresso Martini fans, which hybridizes that drink with an Irish Coffee. This intriguing drink uses stout beer for its dark color, thick texture, and rich flavors, and though it looks just like an Espresso Martini, it’ll have a taste all of its own.

Iced Irish Coffee

Teeling Small Batch

Ingredients:

2 oz Teeling Small Batch Irish Whiskey
2 oz Cold Brew
½ oz Demerara Syrup
Bar spoon of heavy cream

Method:

Shake Teeling Whiskey, syrup, and cold brew over ice. Strain into a chilled mug filled with ice. Top with cream and garnish with grated nutmeg.

Teeling Frozen Irish Coffee

Teeling Small Batch Irish Whiskey

(Batch Serve)

Ingredients:

1L Teeling Small Batch
1.5L Filter Coffee or Cold Brew Coffee
500g Muscavado Sugar Syrup (1:1)
2L Ice-cream mix
500ml Milk

Method:

Add all ingredients into a 5L holding container. Combine all ingredients in a slushy machine and turn onto slush/freeze mode, allowing up to 60 minutes for the Frozen Irish Coffee mixture to reach desired consistency. Serve with some coffee beans on top or even mix it up with your favorite Teeling toppings!

Caramel Cold Brew Martini

Image used with permission by copyright holder

Ingredients:

2 oz Teeling Small Batch Irish Whiskey
.5 oz Salted Caramel Syrup
2 oz Stout
.5 oz Cold Brew

Method:

Chill a large coupe glass with ice. Add all ingredients into the shaker and shake hard. Strain into a small shaker and dry shake hard. Toss ice in glass and double strain. Garnish with chocolate powder

Georgina has been the space writer at Digital Trends space writer for six years, covering human space exploration, planetary… Read Full Bio

The Craft Editions From Teremana Tequila Is the Way to Dress Up Your Bar Cart

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Every killer bar cart needs a few eye-catching bottles that don’t sacrifice quality in taste. Dwayne Johnson’s Teremana Tequila aims to do that with The Craft Editions, which the brand says are designed to celebrate and respect the land, people, and the craftsmanship behind every bottle crafted in the highlands of Jalisco, Mexico.

The Craft Edition marks the first time Teremana has introduced a limited-edition bottle design series, which promises to bring a bright pop to your bar cart. The bottles come in vibrant blue, “inspired by the brand’s 100 percent Blue Weber agave for the Blanco variant.” Then there’s a metallic copper bottle, “inspired by the handcrafted copper pot stills used during distillation for the Reposado variant.”

The NYC yakiniku restaurant where lean wagyu takes center stage

filet with uni on black plate

Picture A5 wagyu, and the most common image is intensely marbled beef that’s almost white compared to the deep red of supermarket beef. But in Japan, wagyu is butchered in countless ways, with some of the most highly prized cuts being the leaner ones. Japanese butchery specializes in breaking down beef primals into smaller, more specific cuts, producing unique cuts perfect for grilling or shabu-shabu. This focus on smaller, more individual cuts is designed to hyper-focus the palate on the flavor and texture of wagyu.

One Japanese yakiniku restaurant, Yakiniku Great, has centered its menu on these leaner cuts, known as akami. At Yakiniku Great NYC, the focus is on the lesser-known cuts of lean wagyu — misuji (part of the shoulder blade) or the dai-sankaku (lower inner thigh). Originally from Tochigi, Japan, Yakiniku Great has locations throughout Asia and recently opened its first U.S. location in New York City in June 2026. I was able to try their menu firsthand — a tasting experience both different and familiar.

Momoya and the Art of the Sushi Dinner

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An epically long procession of jewel-like courses at an omakase counter as serene as a Zen altar scratches a certain itch once in a while. A whiz-bang sushi dinner laden with wagyu, caviar, and edible gold at restaurants like Nobu or Zuma hits the spot on occasion. But usually, I don’t need sushi as sacrament or sushi as spectacle. I just want my fix of raw fish, vinegared rice, and sake. Quick, delicious, and filling—the type of dinner Momoya does with aplomb.

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