side from seasonal drinks like wassail or mulled wine, I don’t tend to be a fan of warm cocktails or punches. Every once in awhile I’ll have an Irish coffee, but I typically like my coffee hot and my cocktails cold without any intermingling. If you’re not familiar with an Irish coffee, it’s simply coffee spiked with Irish whiskey and heavy cream floated on top and served warm. Apparently, I have a preference for making cold version of drinks that are traditionally served warm (Check out my Chai White Russian), so when I saw that Doubleshot Coffee here in Tulsa had a cold brew concentrate I couldn’t help but make an iced Irish coffee.
The coffee concentrate I picked up was made from their Rojo Boton, which is one on my favorites from their shop. Interestingly enough, I enjoy sipping the Rojo Boton as it cools to room temperature, so I think it makes for a great iced coffee. For the cocktail I decided to add a couple dashes of Fee Brothers Aztec Chocolate Bitters which almost gives it a slight mocha vibe. These aren’t necessary, but I think it adds a great twist to the drink.
I think this drink turned out very well and you’ll be surprised out how smooth and balanced it is. I was entertaining friends over the weekend, and this cocktail was such a hit that I made at least six of them! I’ve included a link to Doubleshot’s Coffee Concentrate in the recipe notes, but feel free to use your own cold brew or some from your favorite local coffee shop.
- 2 ounces Irish whiskey(Jameson)
- 1½ ounces Doubleshot Coffee Concentrate
- ¾ ounce simple syrup
- 2 dashes Aztec chocolate bitters
- ½ ounce heavy cream
- Add Irish whiskey, coffee concentrate, simple syrup, and chocolate bitters to a mixing glass filled with ice.
- Stir until chilled, and strain into a tall glass filled with ice cubes.
- Float heavy cream on top and garnish with ground nutmeg.