In celebration of Irish Coffee Day (that’s today, January 25!) renowned mixologists Dale Dale DeGroff (aka “King Cocktail,” James Beard Award winner and author of The Craft of Cocktail) and Joaquín Simó of famed Alchemy Consulting and Pouring Ribbons, offer up premium riffs on this classic winter tipple. Irish Coffee, which was first created in Ireland by chef Joe Sheridan, became a popular drink worldwide, thanks to its blend of sumptuous flavors, and continues today to be a favorite digestif during winter months. These newly crafted versions were made using Knappogue Castle Irish whiskey and Clontarf Irish whiskey, which pay homage to the original creator, Sheridan.
The OTT (Over the Top) Irish Coffee
Recipe by Joaquín Simó
1.5 oz Knappogue Castle Irish Whiskey
.25 oz rich (2:1) Demerara syrup
5 oz hot coffee
5 drops Saline Solution (or a tiny pinch kosher salt)
3 cardamom pods
For the cream:
5-6 oz heavy cream
2 tbsp white sugar
Zest from 1 orange
2 dashes Regan’s No 6 Orange bitters
Glass: Stemmed Irish Coffee glass
Garnish: Lightly toasted Little Boo Boo Bakery Knappogue Castle Irish Whiskey Marshmallow
Muddle the cardamom pods in the bottom of a pre-heated Irish coffee glass, add whiskey, Demerara syrup, hot coffee and saline solution, and stir. Whip the cream with the orange zest, white sugar and Regan’s No. 6 Orange bitters until thickened, but still pourable. Float cream over the top of the drink by pouring gently over the back of a spoon.
Dead Rabbit Irish Coffee
Recipe by Dale DeGroff
1.5 oz Clontarf Irish Whiskey
4 oz Hot Birch Caro De Minas coffee
.5 oz Demerara syrup
Hand whipped cream (never sweeten the cream)
Add all ingredients except the cream to a stemmed glass and stir. Hand whip the cream so that it still pours and floats on top of the coffee.