Partly Cloudy

Partly Cloudy

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. 


  • 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


  1. Combine the honey-simple syrup, bourbon, espresso, and bitters together in a shaker over ice.  Shake well. 
  2. Strain into a pilsner or Collins glass.  Pour over the stout to finish.  
  3. 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. 
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