The Irish Coffee is a classic drink that’s outlasted any number of trends and movements within the cocktail industry. Better, it’s open to all kinds of interpretation, meaning you can mix a different version up each time you feel in the mood. And since we’re still in winter’s cold grip, the core ingredients of warm coffee and whiskey are even more appealing.
Of the many great hot cocktails and whiskey cocktails on the menu, the Irish Coffee has a big and deserved following. It’s an old beverage showing no signs of slowing down, originally concocted in northern Europe to take on the many grey days of the offseason. We love it around St. Patrick’s Day as well as late in the evening, with decaf plugged into the equation for an ideal nightcap cocktail.
When in situations like this, we turn to the pros like Alicia Perry, the beverage director of Consortium Holdings. She’s offered us pro tips on making all kinds of cocktails. When it comes to the Irish Coffee, Perry is a big fan.
“I have always personally loved Irish Coffees, especially being an avid coffee drinker,” Perry admits. “When I think of an Irish Coffee, I can’t help but to reminisce about my first experience at Buena Vista in San Francisco. During a given visit I can’t help but to enjoy two-to-three before venturing off back into the city.”
Perry gets creative with her riff, straying from tradition a bit (who says it has to be hot?) but more than making up for it with tons of complementary flavors. “In my efforts to emulate the Irish Coffee during the holiday season, I had to come to terms with the fact that hot coffee was not readily available at my bar,” she says. Instead, she plugs in cold brew and a tantalizing liqueur.
“St George Nola Coffee Liqueur is by far my favorite, it highlights Ethiopian coffee beans and Madagascar vanilla,” she continues. “Alongside the St. George, Buffalo Trace’s Bourbon cream is just ridiculously decadent and delicious. The duo creates this marriage of flavors that only pointed me in one direction, Bourbon.”
The finishing touch? Well, that goes to the inventive syrup called into action. “In terms of the date syrup, it is a recipe that I have always had in my back pocket, awaiting the right cocktail,” she says.
Jillian Vose, owner of Hazel & Apple, author, and beverage & spirits consultant, who has worked at NYC venues like The Dead Rabbit and Death & Company, believes it’s all about presentation, balance, and subtlety.
Alicia Perry’s Irish Coffee
This recipe is a dandy, using a delicious coffee liqueur and incorporating the earthy notes of dates.
Ingredients
- 1 part bourbon
- 3/4 part date syrup*
- 3/4 part cold brew
- 3/4 part St George NOLA Coffee Liqueur
- 1/2 part bourbon cream
- 1 part cream
Method
*Date Syrup: Bring 1 1/2 pounds pitted dates, 3 liters of water, 3 liters of demerara sugar, and 2 tablespoons of gum arabic to simmer in pot. Allow the dates to break down, the syrup will thicken. Let simmer for 10-15 minutes. Pull off heat and strain out the dates. Let cool.
- Shake all ingredients with ice in tins, strain, and serve over ice in a Collins or tall glass.
- Garnish with espresso beans.
The Dead Rabbit Irish Coffee
(Created by Jack McGarry of The Dead Rabbit)
An immensely popular drink at The Dead Rabbit, this version is all the rage.
Ingredients
-
1 ounce Bushmills Original Irish Whiskey
-
3 1/2 ounces coffee:
-
2/3 ounce rich demerara-molasses syrup
-
Top with heavy fresh whipped cream
Method
- Pour the coffee and sugar syrup into an Irish Coffee glass leaving about half an inch of room for cream.
- Top with whipped cream and garnish with a dusting of grated nutmeg.
Tim Herlihy’s Tullamore D.E.W. Irish Coffee
We love how some extra-strong coffee is perfectly offset by cream and whiskey in this version.
Ingredients
- 1 1/2 parts Tullamore D.E.W. Original
- 1 1/2 parts strong brewed coffee (Tim’s Pick: any premium dark roast)
- 1/2 part sugar (Tim’s Pick: Demerara Sugar)
- Lightly whipped heavy cream
- Cinnamon or nutmeg
Method
- Pre-heat a clear-stemmed glass with very hot water.
- Add the sugar and brewed coffee and stir well.
- Once the sugar has melted, stir in the Tullamore D.E.W. Irish Whiskey.
- Gently whip the heavy cream by shaking it in a protein shaker with a blender ball — you want a still somewhat loose, not stiff consistency.
- Pour the cream over the back of a hot teaspoon to top the drink (and prevent the cream from penetrating the top of the drink).
- Finally, garnish with grated nutmeg or cinnamon for a spicy finish.
The OTT (over the top) Irish Coffee
(Created by Joaquín Simó)
Yep, it’s over the top but that’s the point so indulge and enjoy this take on the Irish Coffee.
Ingredients
- 1 1/2 ounces Knappogue Castle Irish Whiskey
- 1/4 ounce rich (2:1) demerara syrup
- 5 ounces hot coffee
- 5 drops saline solution (or a tiny pinch kosher salt)
- 3 cardamom pods
- Cream*
- Lightly toasted Little Boo Boo Bakery Knappogue Castle Irish Whiskey Marshmallow for garnish
Method
*Cream: Mix 5-6 ounces of heavy cream with 2 tablespoons white sugar and 2 dashes Regan’s No. 6
- Muddle the cardamom pods in the bottom of a pre-heated Irish coffee glass, add whiskey, Demerara syrup, hot coffee, and saline solution, and stir.
- Whip the cream with the orange zest, white sugar and Regan’s No. 6 Orange bitters until thickened, but still pourable.
- Float cream over the top of the drink by pouring gently over the back of a spoon.
The Teeling Whiskey Irish Coffee
Blending roasted notes from the coffee and stout syrup with citrus and the caramel qualities of the Irish whiskey, this drink has it all.
Ingredients
- 40 milliliters Teeling Irish Whiskey Small Batch
- 120 milliliters freshly brewed, robust coffee
- 20 milliliters spiced stout syrup
- Orange zested cream
- Grated nutmeg for garnish
Method
- Preheat glass with some warm water and discard, add the Teeling Whiskey, stout syrup, and brewed coffee, and stir to combine.
- Warm a large spoon and gently pour the cream over the back of the spoon and onto the coffee.
- Garnish with a light dusting of grated nutmeg and enjoy with friends!
