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Broad Street Irish Coffee

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.


  • 2 oz. single malt Irish whisky
  • 2 oz. cold-brew coffee
  • ¾ 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


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 Cream: Place 4 oz. of heavy cream, 1 oz. of Bénédictine and ½ 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.

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