The Dead Rabbit Irish Coffee

The Dead Rabbit Grocery and Grog | New York

Making a great hot drink, explains Dead Rabbit’s Jack McGarry, has a lot to do with temperature. In the case of the bar’s famous Irish Coffee, the correct temperature—right around 75 degrees—prevents the coffee from taking on a burnt, metallic taste. Another key component to this Irish-American classic is the glassware: a stemmed six-ounce, tulip-shaped glass showcases the drinks layers of dark coffee, whiskey and sugar beneath very soft, barely whipped heavy cream.


Serving: 1

  • 1 1/2 ounces Irish whiskey, preferably Powers Gold Label
  • 4 ounces hot filtered coffee
  • 1/2 ounce Demerara sugar syrup (see Editor's Note)
  • 1 ounce whipped heavy cream

Garnish: freshly grated nutmeg

  1. Add all the ingredients to an Irish coffee glass.
  2. Float an inch of whipped cream on top.
  3. Garnish with freshly grated nutmeg
Editor's Note

Demerara Syrup:
2 cups granulated Demerara sugar
2 cups water

Combine the sugar and water in a medium saucepan over medium heat, but do not boil. Slowly stir to dissolve the sugar. When the syrup has thickened, remove from the heat. Use a funnel to pour into bottles. The syrup, which yields about 16 ounces, will keep for 2 to 3 weeks in the refrigerator.