The inspiration for this drink came from Irish coffee but with a St. Patrick’s Day twist.

My travels in Ireland inspired me, where the pubs were not only places to drink but also to spend time with friends, listen to music, and tell tall tales. I wanted to create a cocktail that allowed for all those things and encompassed the best parts of St. Patty’s Day.

The Mozart White Chocolate Vanilla Cream Liqueur is lovely because it adds a backbone of vanilla and sweetness but, thanks to its delicacy also allows the other flavors to come forward. The Mozart Chocolate Crème Liqueur gives a bit more roundness and punch so the flavors can complement the beer while also offering a little body to play foil to the bubble and bitterness of the stout. The whiskey gives the whole thing a tightness that fortifies the drink and helps balance the other flavors. It’s tied together with the bitterness of espresso and rich mouthfeel of egg white and cream.

Paddy O’ Fizz, bottle and cocktail

Paddy O’ Fizz

Paddy O’ Fizz

By Jonah Dill-d’ascoli

Ingredients:

  • 1 oz. Mozart White Chocolate Vanilla Cream Liqueur
  • 1/2 oz. Mozart Chocolate Cream Liqueur
  • 1 1/4 oz. Irish Whiskey
  • 3/4 oz. coffee liqueur (Mr. Black preferred)
  • 3/4 oz. simple syrup
  • 1 oz. espresso
  • 1 oz. cream
  • 1 egg white
  • Stout beer (for lift)

PreparationCombine all ingredients in a cocktail shaker and dry shake (no ice) for 30 seconds. To quote Henry C. Ramos, “Add two lumps of ice and shake until you cannot hear them anymore.” If using Kold Draft two to three cubes will do but if using another type of ice, a bit more is needed.

Pour 2 ounces of beer into the bottom of a Collins glass; slowly double strain cocktail on top. The bubbles and nitrogen in beer will begin to “lift” a soufflé-like head. When all ingredients are poured out, put drink in the freezer to “rest” for 45 seconds. Doing this sets the egg whites and cream in the head. When ready to serve make a small hole in the head by poking it with a straw and slowly pour more beer into the hole. This will lift the head and make it rise above the top of the glass. *This cocktail requires taking time with friends and a bartender who can spin a good yarn.


Meet Jonah Dill-d’ascoli

CHILLED 100 Member, New York

Jonah started his bar career at an early age, playing bartender behind his uncle’s bar. He got behind the stick properly when he poured beers and wine with his mom at local fairs in his home state of Minnesota. Growing up in the Heartland near farmers has given him a unique perspective and respect for local ingredients and producers. While his career took him to London and then NYC, he never lost his connection to his roots. Now he uses hospitality and the craft of the bartender to bring people together weaving a story that connects guests to the communities and terroir that made it possible.

Affectionately labeled a “compulsive studier,” Jonah’s passion for learning continues to influence his bartending style, and he strongly emphasizes respect for the ingredients and the producers. His cocktails are therefore designed to elevate each ingredient. He holds degrees in philosophy and classical theater, is a certified Sommelier, and most recently completed his MBA.

In addition to being a craft bartender, he has been a beverage director, sommelier, and head bartender for the BRGuest Group, BLT/ESquared, and Mercer Street Hospitality among others. He has created award-winning wine lists, and his cocktails have been featured in numerous travel and lifestyle magazines. He is currently the senior bartender at the Office NYC.

Jonah Dill d'ascoli - Chilled 100 Member: New York

Jonah Dill d’ascoli – Chilled 100 Member, New York