Irish Coffee at The Dead Rabbit

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.