Baileys & Bulliet Iced Coffee by Fred Sarkis and Mike Phillips
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Posted
February 17, 2011 by Chilled in
Fred Sarkis, mixologist at Sable Kitchen & Bar in Chicago, Illinois and Mike Phillips, barista at Intelligentsia Coffee, Chicago, Illinois
Ingredients
1 ounce Baileys Original Irish Cream
1/2 ounce Iced Coffee
1 ounce Bulleit Bourbon
1/8 ounce 2:1 Raw Sugar Syrup
2 Mint Sprigs
Preparation
1. Mix coffee and sugar syrup together and set aside.
2. In a highball glass, layer 3 mint sprigs in the bottom of the glass, then top with crushed ice.
3. Add Baileys Original Irish Cream, Bulleit Bourbon and simple syrup.
4. Swizzle together, leaving the mint at the bottom of the glass.
5. Float coffee on top and garnish with last mint sprig.
About the Author
Chilled Magazine is a publication committed to the drinking, mixology and nightlife community. We are dedicated to mixology, on and off premise, while knowing exactly what makes the beer, wine and spirits industry tick.
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