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I tried it with Wild-Arbor plant based liqueur. For me it needed a good strong espresso but still a decent dessert cocktail.

I've been seeking out recipes including Irish cream liqueur recently (don't drink it too often; trying to rid of a bottle). Ooh, is it a tough one to weave into sips... This recipe I will have to research more, given it's history and the ingredients... Best thing I came up with now is: 45 ml cold brew coffee, 30 ml Bacardi Carta Blanca, 20 ml Irish cream, 15 ml coffee liqueur (Borghetti)... Tried my specs with Cognac; interesting, but wouldn't recommend... Interested to hear of your findings.

Victoria transplant from Calgary here: I think it is also worth pointing out that the shaft is often built layered and, in the case of the layered version, drunk from the bottom up through a straw.

Had this at a bar in Calgary, Canada recently. Delicious and a perfect pick me up drink.