Inspired by Ireland, remade for the south. There's a special synergy between stout and coffee. A little Irish whiskey and our own oak bitters tie everything together.
Ingredients
- 1½ oz honey-simple syrup (recipe below)
- 2 oz Irish whiskey
- 3 oz chilled espresso
- 3 oz (or more) stout
- 3 dashes Artemisia Quercus Bitters
Preparation
- Combine the honey-simple syrup, bourbon, espresso, and bitters together in a shaker over ice. Shake well.
- Strain into a pilsner or Collins glass. Pour over the stout to finish.
- For the honey-simple syrup: Combine ½ cup honey, ½ cup water, and ½ cup sugar in a small saucepan. Heat, stirring, until the sugar is totally dissolved and the syrup is completely combined. Remove from the heat and allow to cool. Store in the refrigerator for 1-2 weeks.
