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14 March 2024

BAR 1661'S IRISH COFFEE

 

An Irish coffee is a thing of beauty and here Dave Mulligan of award-winning Bar 1661 has shared his ultimate recipe. He recommends making the coffee for your cocktail in advance and says that you must have nutmeg on top. 

 

“Make a big batch of coffee and then just reheat it to make your drinks,” he says. “Make sure you have cream on hand, ideally double cream, and get it ready for layering over your coffee by par-shaking it in a protein shaker so it’s just thick and runny. If you over-whip the cream don’t be precious - just use it for dessert and start again.”

 

“An Irish coffee without nutmeg is like having an egg without salt,” Mulligan says. “Use a 6oz stemmed glass if you have one. We measure using parts - your part could be 1oz or 40ml; just remember to stick to the ratio.”

WHAT YOU NEED

FOR THE MAKE AHEAD COFFEE AND SUGAR MIX

1 litre cold water

600g coarsely ground coffee

500g demerara sugar

250ml hot water

 

FOR THE IRISH COFFEE

1 part Irish whiskey

2.5 parts coffee and sugar mix

Whipped double cream and nutmeg, to garnish

WHAT YOU DO

Step 1. First, prepare the make ahead coffee and sugar mix. To make a cold brew, put a litre of cold water into a large jug and add 600g of coarsely ground coffee. Do not stir. Leave to steep for 24 hours, then strain and reserve for your drinks. To make a rich sugar syrup, dissolve 500g of Demerara sugar in 250ml of hot water. Allow to cool. Mix your coffee and sugar syrup at a ratio of 4:1. This will hold in the fridge for a week.

Step 2. To make your Irish coffee, reheat your coffee mix. Add your whiskey to the glass, then your coffee.
Step 3. Using a spoon, float your whipped double cream on top. Garnish with freshly grated nutmeg, then serve.

 

Recipe by Dave Mulligan of Bar 1661, photo by Ruth Calder-Potts

Serves 4| Difficulty: Easy| 

Time: Less than 15 minutes, plus brewing time

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