The Dead Rabbit's Irish Coffee

Spike your coffee for a hot beverage with spirit
53 Ratings
100% would make again
Irish Coffee
Photo: Courtesy of The Dead Rabbit

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."

The Dead Rabbit's Irish Coffee

Recipe adapted from Dale DeGroff

Yield: 1 cocktail

Prep Time: 5 minutes

Cook Time: N/A

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


In a 6-ounce tempered glass, stir together the coffee, whiskey and demerara syrup. Top with runny whipped cream and serve.

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