Irish Coffee at The Dead Rabbit

Mar 05, 2019


the dead rabbit
There may be no drink more iconic at The Dead Rabbit than its hot Irish Coffee, popular from the minute the doors to the tri-level pub open at 11 am until last call in the evening - or next morning!

The caffeinated pick-me-up is indeed the ideal slightly sweet treat to end a pub meal before getting on with the day or top off a night of drinking to make the trip back home a little more bearable!

Though its subtle, one of the most important facets to The Dead Rabbit’s Irish Coffee is its use of Demerara sugar, a light golden-brown cane sugar, distinct from the brown sugar many know from baking, which offers a slight caramel flavour.

The trick to mastering The Dead Rabbit’s $14 Irish Coffee is getting that whipped topping just right – it’s the only garnish, and each sip of the drink thickens with the perfect layer of cream on top, so there’s minimal room for failure. Grab a seat at the bar, ask a bartender to talk you through the method as they build the drink in a transparent tulip-shaped glass and start practising at home with The Dead Rabbit’s signature recipe.

Irish Coffee

  • 1 oz Bushmills Original Irish Whiskey
  • 6.25 oz Demerara Sugar Syrup
  • 3.25 oz Coffee (The Dead Rabbit uses Mandheling Sumatra)
  • Top with fresh whipped heavy cream (1 oz roughly, whipped until there aren’t any air bubbles)

Method: 

  • Pour Whiskey on the bottom of a Georgian Coffee Glass.
  • Add the warmed Demerara and coffee, top with freshly whipped heavy cream.

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