Kevin Hurley makes a Teeling Irish Coffee
On this week's cocktail slot Kevin Hurley makes a special Teeling Irish Coffee.
1.5oz (40ml) Teeling Small Batch
1.5oz (40ml) Rich Double
.75oz (20ml) Spiced Stout syrup
3.5oz 100ml Hot water (Not
Organic Fresh Cream infused with
Orange zest lightly aerated
Sprinkling of freshly grated nutmeg
To prepare syrup (makes approx. 1.5ltrs)
1 ltr Irish Stout (Guinness or similar)
1kg Demerara Sugar
1⁄2 cup Whole Cloves
1⁄2 cup pimento/allspice
3 cinnamon sticks
1 whole orange zest
2 inch fresh ginger grated
3 whole Star Anise pods
Add all ingredients to a saucepan and bring to the boil, allow to simmer for 10 minutes.
Remove from heat and allow to steep for 5 minutes. Strain to a fine sieve and
cheesecloth and bottle. Keeps for 2 weeks refridgerated.
Preheat a heatproof glass with some warm water and discard, add the Teeling
Whiskey, sugar syrup, coffee and hot water and stir to combine. Gently warm a
large spoon and gently pour the cream over the back of the spoon and onto the
coffee. Garnish with a light dusting of grated nutmeg.