Is This the World’s Best Irish Coffee Recipe?

Is This the World’s Best Irish Coffee Recipe?

Irish coffee is one of those special occasion cocktails that rarely seems like the correct thing to order — but when it does, it hits the spot perfectly. Seeing as today is St. Patrick’s Day, the occasion seems to be upon us.

The real trouble is getting a good one. A simple coffee with whiskey added is no fun at all. It has to be perfectly sweetened, and the cream topper is critical. Ordering a quality Irish coffee is difficult. Making one at home is even tougher.

Bushmills, recognizing this dilemma, has come up with a bit of a solution, partnering with an independent Belfast coffee roaster called Root & Branch to create “a single-origin, microlot coffee in pursuit of the most exceptional Irish coffee, even seasoning the coffee beans in Bushmills whiskey casks.”

The distillery sent a sample of the coffee, a bottle of rack Bushmills, and instructions on its perfect Irish coffee recipe. I set myself to whipping one up (literally), and was reminded how enjoyable a glass of standard Bushmills is along the way.

Here’s the recipe… some comments follow at the end.

Bushmills “Real” Irish Coffee
2 oz. Bushmills Irish Whiskey
0.5 oz. brown sugar almond syrup
6 oz. Bushmills coffee
vanilla scented whipped cream

Build first three ingredients in a warm Irish coffee mug. Top with a generous dollop of vanilla scented whipped cream. Garnish with fresh grated orange zest. (I was short an orange so skipped the zest.)

To make brown sugar almond syrup:
2 cups Sugar in the Raw
1 cup water
1 tsp. almond extract

In a blender, combine sugar and water and blend until sugar is dissolved. Add extract and blend until incorporated.

To make vanilla scented whipped cream:
1 cup fresh whipping cream
1 Tbsp. powdered sugar
1 tsp. vanilla extract

Whip the cream until you get soft peaks. Add sugar and extract and whip until incorporated.

And so, is this the world’s best Irish coffee? I have to say it is quite delightful. The almond extract really changes the game (though the sugar never really dissolves into syrup when made in a blender, it does in hot coffee, so it doesn’t really matter), as does the dose of vanilla in the whipped cream. It’s a hard drink to put down — and better than any Irish coffee I’ve had in the wild, I have to admit.

If you have a spare half hour to make it and about 50 bucks for ingredients, I highly recommend mixing one up!

Christopher Null is the founder and editor in chief of Drinkhacker. A veteran writer and journalist, he also operates Null Media, a bespoke content creation company.

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