Belfast Coffee
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Belfast Coffee
Photographed in a Libbey Irish Coffee 6oz
| 1 oz | Poteen/Poitín |
| 1⁄2 oz | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |
| 2 oz | Cold brew coffee concentrate |
| 1 oz | Double cream / heavy cream chilled |
How to make:
- Select and pre-chill a Toddy glass.
- Prepare garnish of nutmeg.
- STIR first 3 ingredients with ice.
- STRAIN into chilled glass.
- FLOAT cream.
- Garnish with dusting of nutmeg grated over cocktail.
Allergens:
Recipe contains the following allergens:
- Double cream / heavy cream - Dairy
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A cold Irish Coffee based on poitín, which influences the flavours of the coffee and demerara sugar to add dark chocolate notes, distinguishing this cocktail apart from being a mere Irish Coffee served cold.
Variant:
History:
Adapted from a recipe created circa 2017 by the team, particularly Lukas Etus and Dave Mulligan, at Ladies & Gents bar in Kentish Town, London. Dave Mulligan influenced the use of his Bán Poitín in the recipe and went on to launch his award-winning Bar 1661 in Dublin, where he popularised this cocktail. The Belfast Coffee is now served in other bars across the island of Ireland and as far afield as the USA.
Nutrition:
One serving of Belfast Coffee contains 216 calories
Alcohol content:
- 0.8 standard drinks
- 8.4% alc./vol. (8.4° proof)
- 11.3 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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