Presented by Bushmills
Irish Coffee is one of the all-time classic winter cocktails. Done right, it's a creamy, decadent concoction that's both bracing and eye-opening, a dessert and a drink all at once. It's the perfect cocktail to kick off a crisp winter night or to end an epic dinner with both coffee and whiskey in the same cup.
But not all Irish Coffees are created equal. We asked our friends at Bushmills Irish Whiskey and Belfast-based gourmet coffee company Root & Branch for the best way to make an incredible Irish Coffee every time. And they created a recipe that perfectly marries whiskey and coffee in a can't-miss cold weather treat.
"We chose an elegant yet simple green coffee bean that would instantly pick up the malt-rich flavor and notes of honey, fresh fruit and vanilla iconic to Bushmills Original when matured in the former whiskey cask," says Simon Johnson, co-owner of Root & Branch.
"Growing up in Belfast, our families have enjoyed Bushmills Irish Whiskey for generations and so we wanted the coffee flavors to compliment the rich, characterful taste Bushmills Original that we’ve known all our lives while simultaneously offering depth to the classic Irish Coffee cocktail.”
Check out the full recipe below, courtesy of Natasha David of Nitecap in New York City, and buy the whiskey and coffee combo here to make it at home.
Bushmills Real Irish Coffee
2 oz Bushmills Irish Whiskey
.5 oz Brown Sugar Almond Syrup
6 oz Bushmills Coffee
Build all ingredients in a warm Irish Coffee mug. Top with generous dollop of Vanilla scented whipped cream. Garnish with freshly grated orange zest.
To make the Vanilla Scented Whipped Cream
1 cup fresh whipping cream
1 tbsp. powdered sugar
1 tsp. pure vanilla syrup
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)
To make the Brown Sugar Almond Syrup
2 cups Sugar in the Raw
1 cup Water
1 tsp. Almond Extract
In a blender, combine sugar and water and blend until sugar is dissolved. Add extract and blend until incorporated.
How to brew the Bushmills x Root & Branch coffee
20g / 0.7oz coarse ground coffee
240g / 8.5oz water at 90C / 194F2 minute brew with 10 slow stirs after 30 seconds
30 second press
Espro Press / French Press
35g / 1.2oz coarse ground coffee350g / 12.3oz water at 90C / 194F4 minute brew with 10 slow stirs after 1 minute
10 second press