Belfast Coffee
Ingredients
- 1 oz Poteen/Poitín
- 1⁄2 oz Demerara/Muscovado/brown sugar syrup
- 2 oz Cold brew coffee concentrate
- 1 oz Double cream / heavy cream chilled
Method
Glass:
Photographed in a Libbey Irish Coffee 6oz
Prepare:
- Select and pre-chill a TODDY GLASS.
- Prepare garnish of nutmeg.
Method:
- STIR first 3 ingredients with ice.
- STRAIN into chilled glass.
- FLOAT cream.
Garnish:
- Dust with freshly grated nutmeg.
Nutrition:
One serving of Belfast Coffee contains 216 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created circa 2017 by the team, particularly Lukas Etus and Dave Mulligan, at Ladies & Gents bar in Kentish Town, London. Dave Mulligan influenced the use of his Bán Poitín in the recipe and went on to launch his award-winning Bar 1661 in Dublin, where he popularised this cocktail. The Belfast Coffee is now served in other bars across the island of Ireland and as far afield as the USA.
Review:
A cold Irish Coffee based on poitín, which influences the flavours of the coffee and demerara sugar to add dark chocolate notes, distinguishing it from being a mere Irish Coffee served cold.
