From The Vivant’s Top Ten: Fall Cocktail Roundup, my buddy in San Francisco, Drew, has given me a wonderful recipe for cold brew Irish coffee, complete with instructions for making my own Irish cream. Drew has the enviable job title of “Whiskey Ambassador.” I don’t know exactly what a Whiskey Ambassador does, but it’s a job I want. So let’s break out your cold brew coffee and Irish it up! My favorite cold brew is RISE Brewing’s nitrogen-infused coffees, which add a nice extra dimension and a frothy head that would be perfect for this.
Ingredients for Cold Brew Irish Coffee
- 1 oz Teeling Small Batch Dublin Whiskey
- 4 oz cold brew coffee
- 1 oz Irish Cream (see recipe below)
Instructions
Combine all ingredients in a large festive mug over ice. Give a gentle stir and enjoy.
Ingredients for Irish Cream
- 2 cups of Teeling Small Batch Dublin Whiskey
- ½ cup Benedictine
- 1-1/2 cups heavy cream
- 1 – 14 oz. can of sweetened condensed milk
- 10 dashes Angostura bitters
Instructions
Blend all ingredients, store in the fridge for 3-4 weeks. Use in your favorite cocktails such as a Cold Brew Irish Coffee.
