This upgrade to the classic Irish was inspired by a striated riff on a White Russian, another drink that showcases the flavors of coffee and cream. William Elliott starts his version with French-pressed George Howell coffee and finishes with a collar of espresso liqueur-flavored cream.
William Elliott’s Irish Coffee
Will Elliott, Maison Premiere | Brooklyn, NY
- 4 ounces hot coffee
- 1 1/2 ounces Irish whiskey, preferably Tyrconnell
- 1/2 ounce Demerara syrup
- 3 dashes Angostura bitters
Garnish: grated nutmeg
- Combine all ingredients, except flavored cream, in a pre-warmed Irish Coffee mug.
- Stir to integrate.
- Top with flavored cream.
- Garnish with grated nutmeg.
Combine 2 ounces cream, ¼ ounce Demerara syrup and ¼ ounce Varnelli Caffè Moka liqueur in a mixing tin. Shake with a Hawthorne strainer coil until the mixture has thickened but is still pourable (about 1 minute).