This drink from Jillian Vose of the Dead Rabbit in New York City melds Irish coffee with the espresso martini for an invigorating tipple. You can make your own cold brew or use an unsweetened commercial variety. Demerara sugar, a darker variety with molasses notes, is available at many grocery stores, but you can substitute turbinado or regular light brown sugar in making this thicker, richer version of simple syrup. Vose likes Bushmill’s Black Bush (a sherry-casked blend) for the whiskey, but the recipe will work fine with others.
The syrup can be refrigerated for up to 1 month.
The syrup needs to be made and chilled at least 1 hour before making the drink.
Recipe from Jillian Vose, beverage director at the Dead Rabbit in New York.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 1
For the rich simple syrup
For the drink
Directions
Step 1
Make the rich simple syrup: In a medium saucepan over medium heat, combine the sugar with water, and stir to dissolve the crystals. Bring to a boil, and cook at a rapid boil for about 30 seconds, then remove from the heat and let cool completely. Refrigerate until cold, at least 1 hour.
Step 2
Make the drink: Chill a Nick and Nora glass or coupe. Fill a cocktail shaker with ice, then add the bitters, syrup, cold brew and whiskey. Shake, then double-strain into the chilled glass.
Step 3
Garnish with lemon oil by expressing a swath of peel over the drink, then discard the peel and serve.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving
Calories
170
Carbohydrates
16 g
Sodium
2 mg
Sugar
16 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Recipe from Jillian Vose, beverage director at the Dead Rabbit in New York.
Tested by M. Carrie Allan.
Published March 11, 2021
Related Recipes
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnmae2tLSMnKafnpWaeq6t0a2gp6Ff