You all already know I’m a huge Guinness fan. I also love coffee and, when I do drink whiskey, I’ll always defer to Jameson’s, thank you very much. So here’s a great libation, a little bit off the traditional St. Patrick’s Day menu, to help celebrate this most awesome Irish holiday.
I discovered I was out of Bailey’s Irish Cream when I went to make this (okay, who drank all of my Bailey’s and didn’t throw away the bottle? Really? Really?) So I substituted light cream instead, but by all means, if you have Bailey’s on hand, definitely use it!
Also, I make a minted simple sugar for this cocktail, but if you don’t like mint, just make regular simple sugar instead. But you really should go with the mint as it adds just another great dimension to this awesome iced coffee. Regardless, make the simple sugar about half an hour in advance to let it cool.
Ingredients (serves 2-4)
- 2 ounces mint simple sugar (recipe below)
- ¼ cup Guinness Draught (from the can)
- 1/3 cup Jameson’s Irish whiskey
- ½ cup strong coffee
- Bailey’s Irish cream or light cream, enough to top off the drinks
- Ground cinnamon (optional)
- Mint leaves for garnish
Minty Simple Sugar (makes ¼ cup)
Place ¼ cup of sugar and ¼ cup of water in a small saucepan, and add 8-10 fresh mint leaves.
Bring to a boil, stirring until sugar has dissolved. Remove from heat and let sit for at least 30 minutes so the mint leaves can seep into the mixture, and then discard the mint leaves.
Add the mint simple sugar, Guinness, Jameson’s, and coffee to a cocktail shaker and gently shake. Don’t shake too hard to avoid the Guinness from over foaming.
Pour the mixture into coffee mugs (I used these glass ones from Duke University’s Library, saved from when I worked there) or a larger glass filled with ice, depending if you’re drinking alone or sharing.
Slowly add the Bailey’s (or cream) to the glasses. Is that not gorgeous?
Sprinkle the top of each glass with cinnamon and garnish with the fresh mint.
Cheers, and may the luck of the Irish be with you!