Serves 1
5 min
The Dead Rabbit's Irish Coffee
Recipe GLPRf2d8a4d1477c4f
A warming Irish coffee cocktail featuring Irish whiskey, hot brewed coffee, and rich demerara syrup, topped with a cloud of softly whipped cream. This classic preparation captures the essence of Dublin's famous Dead Rabbit bar.
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Ingredients
1.25 ounces Irish whiskey (such as Power's Gold Label or Clontarf 1014)
4 ounces hot brewed coffee, about 75°C (not scalded)
5/8 ounce rich Demerara syrup (made from 2 parts Demerara sugar to 1 part water, dissolved and cooled)
1 ounce heavy cream, softly whipped
Directions
If making fresh Demerara syrup, combine 2 parts Demerara sugar with 1 part water in a small saucepan over medium heat. Stir gently until the sugar completely dissolves, then remove from heat and allow to cool to room temperature before using.
Pour the Irish whiskey into a heatproof glass or coffee mug.
Add the Demerara syrup to the whiskey and stir gently to combine.
Brew fresh coffee and pour 4 ounces of hot coffee (around 75°C, or about 10 minutes off the boil) into the glass with the whiskey and syrup. Stir to fully combine the ingredients.
Lightly whip the heavy cream until it forms soft, cloud-like peaks—it should still be pourable but voluminous.
Gently pour or spoon the softly whipped cream over the back of a warm spoon held just above the surface of the coffee, allowing it to float on top. Serve immediately.
