Owner of Penny Royal cocktail bar in Cardiff, Wales, which is number 36 on the Top 50 Cocktail Bars list, Alexander Taylor, details how to create the venues annual St Patricks day speciality, which costs around £1.60 to make and this year will retail at £8.50 per serve.
Taylor said: “This version is great as the coffee is fridge stable for around a week and [it] doesn't require a coffee machine.
Impressive and easy
“Hot, well-balanced cocktails are an entirely different skill; nothing beats an Irish Coffee in the winter.
“Without [cocktails on your menu] it's a lot harder to leave guests with a truly memorable moment, and without those it's a lot harder to get them returning frequently.
“Equipment wise, this cocktail is easy. The trick to the rest is making sure the sugar has mixed through the hot layer and there is plenty of air in the cream, then the float is both impressive and easy.”
The recipe uses oat-based cream as this “always suits a whiskey drink better as it has less acidity, which may pull coffee forward, instead helping bolster the oily, delicious cocktail”, Taylor explained.
Additionally, Taylor shared a top tip for this recipe was to drink the cocktail through the cold oat cream instead of mixing it in.
Let’s get into it…
- A kettle
- A suitable glass
- 35ml Single Pot Still Irish Whiskey
- 35ml Cold brew coffee concentrate
- 20ml 'Dosed' Demerera Syrup
- 50ml Oat Cream
- Fresh nutmeg
Dosed Demerara syrup mix:
(Can also be used to make an Irish Old-Fashioned)
- Make a 2:1 Demerara sugar syrup
- Combine two parts syrup to 1 part oloroso sherry
- Bottle and refrigerate
- Add hot water to your chosen glass to warm it up
- Separately combine all ingredients except the oat cream
- Once the glass is warm, remove the water and add ingredients
- Add 100ml boiled water from kettle
- Shake oat cream without ice
- Carefully later cream on top using the back of a spoon
- Garnish with a generous grating of fresh nutmeg
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