The hot Irish coffee is a tried-and-true life-giving classic. But for those of you who are celebrating spring and not currently braving a blizzard, here’s a refreshing cold version. It comes from Jack McGarry and Brooke Baker of everyone’s favorite New York bar named after a small deceased mammal: the Dead Rabbit.
Said McGarry: “We essentially kept the same structure as our house recipe but added a half ounce of Galliano Ristretto to fatten the drink up a bit. It’s a delicious twist.”
We can get on board with that. The result being a chilly eye-opener that’s slightly sweet and sports the trademark halo of thick cream. Swing through the bar to get one made by the pros, or just follow the recipe below to make one for yourself.
Because like McGarry said: “Moving into the warmer months, why have a hot Irish coffee when you can get a kick-ass cold one, right?”
Wiser words have never been spoken... about Irish coffees.
Cold Irish Coffee
1 1/2 oz Clontarf Irish Whiskey
1/2 oz Galliano Ristretto
1 1/2 oz Irish Coffee Mix*
Add all ingredients to a bottle and refrigerate until cold. Then add to a chilled glass and top with a thumb’s worth of whipped heavy cream. Garnish with freshly grated nutmeg.
*Irish Coffee Mix
1 oz demerara syrup (2:1 ratio of sugar to water)
5 oz French press coffee