The Irish Coffee was invented in Dublin during the 1930s and has been a staple ever since for any cocktail lover.
Enjoy a spiked coffee on National Irish Coffee Day, January 25th.
- 1 oz. Kerrygold Irish Cream Liqueur
- 1 shot of Espresso
- 1/2 oz. Chocolate Syrup
- Chocolate Cookie Crumbles (for Garnish)
Preparation: Shake all ingredients with ice. Strain the ingredients into a martini glass with no ice. Garnish with chocolate cookie crumbles.
Mint Mocha Spiked Coffee
Courtesy of Pam Wiznitzer, Seamstress
- 1 1/2 oz. Kerrygold Irish Cream
- 1 oz. Branca Menta
- 3 oz. Cold Coffee
Preparation: Build ingredients and stir.
The Teeling Whiskey Irish Coffee
- 1 1⁄2 oz. Teeling Small Batch Whiskey
- 4 oz. Freshly Brewed, Robust Coffee
- 1/2 oz. Spiced Stout Syrup*
- Orange Zested Cream
- Freshly Grated Nutmeg (for Garnish)
Preparation: Preheat glass with some warm water and discard, add the Teeling Whiskey, stout syrup, 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 fresh nutmeg.
*Spiced Stout Syrup
(makes approximately 3 pints of syrup)
- 32 oz. (2 pints) Irish Stout (Guinness or similar)
- 4 cups Demerara Sugar
- 1/2 cup Whole Cloves
- 1/2 cup Pimento/Allspice
- 3 Cinnamon Sticks
- 1 whole Orange Zest
- 2 inch Fresh Ginger Grated
- Pinch of Salt
- 3 Whole Star Anise Pods
Preparation: Add all ingredients to a saucepan and bring to a simmer, allowing to simmer for ten minutes. Remove from heat and allow to steep for five minutes. Strain through a fine sieve and cheesecloth and into bottle. Keeps for two weeks refrigerated.