The perfect Irish Coffee for a hot day, this light and refreshing cocktail by Mike Di Tota, the head bartender at The Bonnie in New York City, features the right balance of fruitiness and earthiness. “As we’re moving into warmer weather, we wanted to create a drink that’s more light and refreshing than a traditional Irish Coffee,” says Di Tota. “It does contain actual cold brew, but it’s more focused on pulling out the flavors of coffee through the other ingredients: earthiness and salinity from the Teeling whiskey, fruitiness from the date syrup, smoke from the sea salt and spice from the cardamom. It’s light in body but full of flavor.”
- 1 1/2 oz Teeling Small Batch Whiskey
- 1 1/2 oz Cocchi Barolo Chinato
- 1/2 oz Zirbenz Stone Pine Liqueur of the Alps
- 1/4 oz Cappelletti Amaro Sfumato
- 1 1/2 oz Cold brew coffee
- 1/2 oz Spiced date syrup*
- 1/2 oz Fresh lemon juice
- 1 Egg white
- 3 dashes Grapefruit bitters
- Garnish: Cinnamon
- Garnish: Alderwood-smoked sea salt
Add all the ingredients to shaker and dry-shake (without ice) for 10 seconds.
Add 3 or 4 ice cubes and shake very well.
Strain into a chilled coupe glass.
Garnish with cinnamon and alderwood-smoked sea salt.
*Spiced date syrup: Add 1 cup water and 1 cup turbinado sugar to a small saucepan over medium heat. Stir until the sugar is dissolved. Add 1 cup date molasses and stir until combined. Add 5 crushed cinnamon sticks and 5 crushed black cardamom pods, and simmer for five minutes. Strain into a jar and seal tightly with a lid. Keeps refrigerated for up to 2 weeks.