Irish Coffee Shaken: Jitterbug Café - Imbibe Magazine Subscribe + Save

Jitterbug Café

Jitterbug Cafe cocktail

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.


  • 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


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.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend