Jitterbug Café

Recipe: Daniel Lee and Shannon Murphy , Big Bar , Los Angeles

Photo: Eugene Lee

February 02, 2022

Where the Irish Coffee and Espresso Martini meet.

Cynar, coffee liqueur, and the nutty sweetness of toasted pecan syrup play up the roasted coffee notes of cold brew, helping it stand up to dilution in this shaken Irish Coffee cocktail.

Ingredients

2 oz. Irish whiskey (Lee/Murphy use Slane)
1/2 oz. Cynar
1/4 oz. coffee liqueur (Lee/Murphy use Mr. Black)
1/4 oz toasted pecan syrup
1 oz. cold-brew coffee

Tools:strainer, shaker
Glass:Irish coffee glass
Garnish:grated cinnamon and 3 espresso beans

Preparation

Add ingredients to cocktail shaker over fresh ice and shake. Strain into Irish Coffee glass. Garnish with grated cinnamon and 3 espresso beans.

Toasted Pecan Syrup: In a large stock pot, pour enough pecans to cover bottom. Roast on medium/medium high heat tossing occasionally, 10-20 minutes. Add 8 cups water, let simmer for 15 minutes. Strain nuts, add equal parts sugar to pecan liquid. Let cool.