COCONUT IRISH COFFEE
COCONUT IRISH COFFEE
Ingredients
1.5 oz Outwalker Irish Whiskey
0.65 oz Coconut Demerara Syrup
3.5-ish oz of drip coffee
Fresh heavy whipped cream float
METHOD
In a 6.5 oz stemmed glass, build the drink by adding the whiskey first, then the coconut demerara syrup. Next, fill the glass until there is an index finger-sized gap left at the top with hot drip coffee. Stir until the sugar has been evenly distributed in the drink. Finally, pour cold, fresh, heavy whipped cream to fill the gap to the top of the glass.
SUB RECIPES
COCONUT DEMERARA SYRUP
Tools:
Measuring cup, pot, stovetop, whisk.
Ingredients:
Filtered coconut water, Demerara sugar
Method:
Combine 2 parts of demerara sugar and 1 part coconut water in a pot. Put over heat and stir often until it comes to a rolling boil. Remove from heat, let cool. Keep refrigerated for up to 2 weeks.