- February 2023
- Serves 4
- Hands-on time 10 min
A proper Irish coffee from Dublin born Robin Gill, the impressive chef owner of London’s Bermondsey Larder, Bottle + Rye and Maria G’s. This cocktail encapsulates exactly why the classic Irish coffee remains ever popular. If you ask us, it’s far better than an espresso martini, and it’s ready in just 3 simple steps.
Discover plenty more Irish recipes for St. Patrick’s Day here.
- 26.9g (16.7g saturated)
- 5.1g (5.1g sugars)
- 50ml double cream
- 40ml Irish whiskey (we like Redbreast 12 Year Old)
- 120ml freshly brewed coffee
- 1 tsp demerara sugar
- Freshly grated nutmeg to serve
- Very lightly whip the double cream in a bowl with a whisk. You don’t want to reach even the soft peak stage; just a firm whipping for 1 minute should do the trick.
- Fill a serving glass with hot water to warm them up, then discard. Add the whiskey, coffee and sugar, stirring to combine. You can top up the coffee with a little hot water to make it longer and less strong if you like.
- Warm a tablespoon in hot water, wipe dry then hold it over the coffee. Gently pour the lightly whipped cream over the back of the spoon – it should float on top of the coffee. Garnish with a light dusting of grated nutmeg.
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