Irish Coffee Recipe (With a Tropical Twist) | Irish-ish Coffee

Name: Irish Coffee Recipe (with a Tropical Twist)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: .5oz of a 1:1 mixture of water and Palm Sugar to create a Coconut Palm Sugar Syrup; 1.5oz Tullamore Dew Caribbean Rum Cask Finished Irish Whiskey; 1.5oz Withered Oak Port and Caribbean Rum Finished Rye Whiskey; 8oz Brewed Coffee (1:15 ratio, we suggest a brew of 18g coffee with ~270mL of water); Coconut Cream (unsweetened)

March 15, 2022

Watch Jalen make the recipe on Youtube!

You can also stream it below

Saint Patrick’s Day in Dogtown is an annual celebration of Irish culture that brings people together from across Saint Louis. The Irish coffee embodies this spirit, and we're combing that spirit with our passion for displaying the talents of our team members in this fresh Irish coffee recipe.

Jalen Kelly's Irish Coffee

A Brief History of Irish Coffee

The 20th century origins of Irish coffee trace to an airport bar in Limerick County, Ireland in the 1950’s, when a bartender, Joe Sheridan, was asked to create a drink for international travelers. As they passed through this Atlantic travel hub, Joe’s drink was meant to leave an indelible mark of Irish culture, as well as sell some whiskey.

You can hear more about how the airport created a classic cocktail as well as how it invented the duty free store in this great episode of 99% Invisible, "Call of Duty Free".

Irish Coffee, with a Specialty Coffee Twist

To give our guests a unique St Patty’s Day drink to make at home, lead barista Jalen Kelly examined this internationally known Irish creation and imagined himself in the departures lounge of Shannon airport, headed to a sunnier, tropical destination.

Jalen

His recipe utilizes our early 2022 release of Ethiopian Tigist Waqo Natural for its sweet and citrusy chocolates notes, a tropical palm sugar syrup, and is topped with a mouth-watering layer of coconut cream. If Tigist’s delicious coffee is out of season when you’re reading this, try any natural African coffee or any fruit forward medium roast.

While this recipe can seem intimidating at first glance, the tropical ingredients are actually used very simply, and the recipe can be further simplified to use items on hand, if the proportions of coffee, syrup, whiskey, and cream are maintained.

Let Jalen be your guide through the recreation of an all time classic favorite.

Want to learn more coffee-centric creations and hand brew methods?:

Go to Kaldi's Coffee Recipes and Guides

Irish Coffee Recipe (with a Tropical Twist)

A coffee-lovers take on a classic. This recipe utilizes a naturally processed Ethiopian coffee to help accentuate its sweet and citrusy notes. A tropical palm sugar syrup gives it extra sweetness and it's topped with a mouth-watering layer of coconut cream.

While this recipe can seem intimidating at first glance, the tropical ingredients are actually used very simply, and the recipe can be further simplified to use items on hand, if the proportions of coffee, syrup, whiskey, and cream are maintained.

Author: Jalen Kelly & Kaldi's Coffee
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Category: Beverage and Cocktails

Ingredients

.5oz of a 1:1 mixture of water and Palm Sugar to create a Coconut Palm Sugar Syrup
1.5oz Tullamore Dew Caribbean Rum Cask Finished Irish Whiskey
1.5oz Withered Oak Port and Caribbean Rum Finished Rye Whiskey
8oz Brewed Coffee (1:15 ratio, we suggest a brew of 18g coffee with ~270mL of water)
Coconut Cream (unsweetened)

Directions

Prepare simple syrup in desired quantity by simmering a 1:1 mixture of Coconut Palm Sugar and Water. Once sugar dissolves and mixture simmers, remove from heat.
Grind 18g of coffee on a medium-fine setting. Use 270 mL of water. Brew should finish around 2:00-2:30 minutes.
Pre-heat all glassware.
Add .5oz of Coconut Palm Sugar Syrup and 1.5 oz of both whiskeys to coffee server.
Swirl 8oz of brewed coffee and mixture together to incorporate.
Split mixture between 2 pre-heated glasses. (Optional) Shake Coconut Cream to froth/expand and strain to break up any large bubbles.
Layer Coconut Cream by pouring slowly over the back of a bar spoon to create a clear separation between coffee and cream.