Irish Coffee — Dead Rabbit (#1, 2016)

From Dead Rabbit, NYC — Jack McGarry and Sean Muldoon's multi-award-winning Irish bar that perfected the Irish Coffee technique.

Ingredients

• Irish Whiskey1.5 oz
• Demerara Syrup0.75 oz
• Fresh Hot Coffee4 oz
• Heavy Cream1.5 oz

Method

1. 1.Preheat an Irish coffee glass with boiling water, then discard.
2. 2.Add demerara syrup and hot coffee to the warmed glass, stir to dissolve.
3. 3.Add Irish whiskey and stir gently to combine.
4. 4.Lightly whip heavy cream by shaking it in a jar for 30 seconds — it should be pourable but thickened, not stiff.
5. 5.Pour the cream slowly over the back of a barspoon so it floats on the coffee surface.
6. 6.Do not stir — drink the coffee through the cream layer.

Notes

• The cream must be lightly whipped — pourable but thick. Over-whipping creates a stiff cap that doesn't integrate with the coffee.
• Tullamore D.E.W. is the traditional choice — smooth and not too smoky. Don't use a peated whiskey.
• The demerara syrup (2:1) adds depth that white sugar can't. It's non-negotiable.

Batch scaling

Common batch sizes for the Irish Coffee — Dead Rabbit (#1, 2016). Want a different number? Open the calculator.

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