That sugary, caffeinated concoction known as the Irish Coffee is getting a much-needed overhaul and you better believe that Jameson has something to do with it. The folks behind the Irish Whiskey staple have come up with what could very well be the definitive Irish Coffee and from our recent evaluation, we think they've nailed it.
Did you know? Jameson uses imported casks from America and Spain, where they were previously used for wine and bourbon.
Jameson put together a crack team of experts that includes their head blender Billy Leighton, acclaimed mixologist Nick Strangeway, and Dublin-based coffee roasters, TwoFifty Square. What the trio came up with is a refined take on the drink that might just become your go-to cocktail.
The biggest change to the recipe is simply good coffee and the perfect balance of its accompanying ingredients. The recipe is a mix of roast espresso bean with Dememara and Muscovado sugar syrup, a layer of lightly whipped cream, a sprinkling of nutmeg, and a pod of vanilla or cinnamon to garnish. The end result is an Irish Coffee that's unlike any other and the perfect little boost to those grey spring days.
The Jameson Irish Coffee
- 1.2 oz Jameson
- 3 oz Medium Roast Espresso Coffee
- 2 Teaspoons Demerara and Muscovado simple syrup
- 1 oz Lightly whipped double cream
- Vanilla pod, cinnamon stick, freshly ground nutmeg
- Stir the sugar syrup into the Jameson in your warmed glass
- Whip the chilled double cream lightly until it starts to stiffen
- Brew a 1.5 oz shot into your glass from your espresso machine
- Reload and brew in a second 1.5 oz shot
- Pour the whipped cream over the back of a spoon so it floats on top
- Garnish with a trimmed vanilla pod or a stick of cinnamon
- Sprinkle fresh nutmeg
For more on Jameson visit jamesonwhiskey.com