Broad Street Irish Coffee

Name: Broad Street Irish Coffee
Yield: 10
Cuisine: American

RECIPE: Jackson Cannon for Greydon House, Nantucket

Photo: Tim Williams

January 30, 2017

This icy update of the classic Irish Coffee achieves new levels of deliciousness with the addition of cold-brew coffee, bitters, and boozy whipped cream.

Ingredients

2 oz. single malt Irish whisky
2 oz. cold-brew coffee
3/4 oz. demerara syrup (1:1)
1 dash Bittermen’s mole bitters (chocolate bitters can also be used)
Bénédictine whipped cream

Tools:shaker, strainer
Glass:highball
Garnish:grated nutmeg

Preparation

Shake the whisky, coffee, syrup and bitters together in a shaker with 1 cube of ice. Strain into a Collins glass over fresh ice. Top with the whipped cream.

Bénédictine Whipped CreamPlace 4 oz. of heavy cream, 1 oz. of Bénédictine, and 1/2 oz. of simple syrup in a mixing tin and whip by hand until light and fluffy. Alternatively, place all 3 ingredients in a blender and lightly pulse until the cream becomes fluffy.