The Music of Mixology with Mozart White Chocolate Cream Liqueur.

A St. Patrick’s Day Brunch wouldn’t be quite right without an Irish Coffee to jump start the festivities. I wanted to combine my favorite brunch items into that first glass … coffee, orange juice, maple syrup and flavorful spirits that provide a kick for this special day! This riff on the classic is great either before brunch or with dessert.

Top O’ The Mornin’ To Ya, cocktail, garnish and coffee beans

Top O’ The Mornin’ To Ya

Top O’ The Mornin’ To Ya

By Owen Wolfertz


  • 1 oz. Mozart White Chocolate Vanilla Cream
  • 1 oz. Old Forester 86 Bourbon
  • 1/2 oz. Orange-Vanilla-Maple Elixir*
  • Hot French-Press Coffee (or cold brew if iced)
  • Espresso Whipped Cream**

Preparation: Add Mozart White Chocolate Vanilla Cream, Bourbon and Elixir to coffee mug, top with hot coffee (or fill glass halfway with cold brew and then ice). Add espresso whipped cream on top.

*Orange-Vanilla-Maple Elixir


  • peels of 4 Oranges
  • 1 cup Sugar
  • 1 Vanilla Bean, sliced down the middle
  • 1 oz. Maple Syrup
  • 1 oz. Orange Juice

Preparation: Combine orange peels, sugar, vanilla bean and maple syrup in a vacuum bag and seal. Place in a sous vide bath set to 50º C/122º F for 1.5-2 hours. Remove from bath, strain and stir in orange juice.

**Espresso Whipped Cream


  • 1 cup Heavy Whipping Cream
  • 2 tbsp. Maple Syrup
  • 1/2 tsp. Super-Finely Ground Espresso (or Instant Espresso)

Preparation: Place heavy whipping cream in a cold metal bowl. Whisk until soft peaks start to form. Add the maple syrup and continue to whisk just until stiff peaks form. Fold in the ground espresso.

Behind the Bar Tip: For a smaller amount or for whipped cream on the fly, add 3 oz. of heavy cream and 1/2 oz. maple syrup (or 2:1 simple syrup) and a pinch or two of espresso to a clean shaker tin. Drop in the spring from your hawthorn strainer then hard shake for 30 seconds to 1 minute.

Meet Owen Wolfertz

CHILLED 100 Member, Boston

Owen started in the industry as a server nearly 18 years ago. After years of watching bartenders where he worked, he finally convinced his boss to give him a shot and he never looked back. The energy, passion and camaraderie he found in the mixology community is what drives him. He is currently the General Manager & Beverage Director at Moxy in Portsmouth, New Hampshire, and the Beverage Director at Jumpin’ Jay’s Fish Café.

At Moxy his bar program focuses on the local distillers and craft beer brewers. The products used are sourced from Moxy’s farm and other New Hampshire growers and foragers.

Owen takes a classical approach to building his cocktails while highlighting unique seasonal ingredients.

Owen Wolfertz - Chilled 100 Member, Boston

Owen Wolfertz – Chilled 100 Member, Boston