Drink Recipe: The Dead Rabbit's Irish Coffee

Spike your coffee for a hot beverage with spirit

What better way to ring in St. Paddy's day (or just a regular chilly morning) than a hot cocktail spiked with Irish whiskey? This traditional drink mixes the whiskey-the best one TT Drinks Editor Jim Meehan has found-with strong coffee and demerara syrup for a rich and slightly sweet cocktail topped with whipped cream.

Demerara sugar is used to sweeten this drink in a liquid syrup. A raw sugar, demerara has a complex sweetness with caramel notes. To make the demerara syrup for this cocktail, mix two parts of demerara sugar with one part of boiling water and stir until dissolved. Feel free to make a batch and keep in the fridge for up to one month.

To learn more, read "International Delight."

Recipe adapted from Dale DeGroff

The Dead Rabbit's Irish Coffee
4.9 from 56 ratings
Whiskey and whipped cream take a cup of joe to the next level in this Irish coffee.
Prep Time
Cook Time
Total time: 5 minutes
  • 3 ounces freshly brewed Stone Street Sumatra Mandheling coffee
  • 1¼ ounces Clontarf Irish whiskey
  • ½ ounce demerara syrup (see headnote)
  • Runny whipped cream, for garnish
  1. In a 6-ounce tempered glass, stir together the coffee, whiskey and demerara syrup. Top with runny whipped cream and serve.
Calories per Serving 127
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 10.4 g
Dietary Fiber 0.0 g
Total Sugars 10.4 g
Sodium 9.9 mg
Protein 0.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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