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Irish Breakfast Stout

Irish Breakfast Stout cocktail

A more nuanced take on classic Irish Coffee.

When bartenders Leandro DiMonriva and Bryan Tetorakis worked together at Cole’s French Dip in Los Angeles, they wanted to create an Irish Coffee for their cocktail-savvy bar regulars who were looking for something a bit different. They’ve done it with their Irish Breakfast Stout. Dark roasted beer complements the bitterness and chocolate notes and is rounded out by cinnamon syrup and coffee liqueur.


  • 1 1/2 oz. stout (DiMonriva and Tetorakis use Guinness)
  • 1 1/2 oz. Irish whiskey (DiMonriva and Tetorakis use Slane)
  • 1/2 oz. coffee liqueur (DiMonriva and Tetorakis use Mr. Black)
  • 1 oz. cold-brew concentrate
  • 1/2 oz. cinnamon syrup
  • 1/4 oz. cacao cream
  • Tools:shaker, strainer
  • Glass:collins or highball
  • Garnish:chocolate shavings


Add all of the ingredients except the stout and cream to a shaker with ice, then shake vigorously. Strain into a glass over ice. Top with stout, making sure to pour off the ice so it mixes. Layer cacao cream on top and garnish with chocolate shavings.

Cinnamon SyrupBlend together 8 oz. simple syrup and 2 cinnamon sticks. Fine strain the cinnamon bits out.

Cacao CreamAdd 4 oz. of heavy cream, 1/4 to 1/2 oz. crème de cacao (depending on its sweetness), and a pinch of sea salt to a shaker. Shake until the whipped cream can hold its shape.

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