With the surge in Irish Whiskey and the recent trend in hot drinks, Bushmills Irish Whiskey has developed a partnership to perfect the Irish coffee.
In combining great Northern Irish craftsmen and quality ingredients, Bushmills has collaborated with award-winning coffee roastery in Belfast called Root and Branch to deliver an original Bushmills coffee blend for a high-quality foundation for the classic Irish cocktail.
The unique taste of this coffee was born out of the iconic, malt-rich flavor profile of Bushmills Irish Whiskey. After carefully selecting the coffee from a Brazilian family farm, the beans have been seasoned in former Bushmills casks—a technique that mimics the whiskey making process—and roasted, resulting in a bold, complex coffee that compliments the smooth, triple-distilled Irish whiskey made at Ireland’s oldest distillery.
They have also teamed up industry vet Natasha David of Nitecap in New York City who shares a similar passion for supreme craftsmanship and an appreciation for things done well. Natasha has developed a simple serve that packs a punch and is sure to warm up your holiday gathering this season.
The Bushmills x Root & Branch coffee and Bushmills Irish Whiskey pack is available for purchase on ReserveBar.com, suggested retail price $49.99. Enjoy the recipe below.
Bushmills REAL IRISH Coffee
- 2 oz. Bushmills Irish Whiskey
- 1/2 oz Brown Sugar Almond Syrup*
- 6 oz. Bushmills Coffee
- Vanilla Scented Whipped Cream**
- Orange Zest for Garnish
Preparation: Build all ingredients in a warm Irish Coffee mug. Top with a generous dollop of vanilla scented whipped cream. Garnish with freshly grated orange zest.
*Brown Sugar Almond Syrup
- 2 cups Sugar in the Raw
- 1 cup Water
- 1 tsp. Almond Extract
Preparation: In a blender, combine sugar and water and blend until sugar is dissolved. Add extract and blend until incorporated.
**Vanilla Scented Whipped Cream
- 1 cup Fresh Whipping Cream
- 1 tbsp. Powdered Sugar
- 1 tsp. Pure Vanilla Syrup
Preparation: Whip the cream until you get soft peaks. Add sugar and extract and whip until incorporated. Store in fridge.
Yield: about 2 cups (10 servings)
How to Brew the Bushmills x Root & Branch Coffee:
- 3/4 oz. Coarse Ground Coffee
- 8 1/2 oz. Water at 90C/194F
Preparation: 2 minute brew with 10 slow stirs after 30 seconds;
30 second press.
Espro Press/French Press
- 1 oz. Coarse Ground Coffee
- 12 oz. Water at 90C/194F
Preparation: 4 minute brew with 10 slow stirs after 1 minute;
10 second press.