You’d be forgiven for thinking this is a half pint of Ireland’s ﬁnest! It’s actually the result of my warped mind re-imagining an Irish coffee. I’m a huge fan of an ice-cold Guinness, and in this killer recipe, I’ve combined it with coffee and whiskey to transform it into a Super Stout. It’s bound to rub many a Guinness purist up the wrong way, but it's worth it for the delicious result. The Guinness replaces the use of cream to retain a velvety texture.
35 ml/1¼ oz Irish whiskey
90 ml/3 oz Fig & Hazelnut cold brew coffee (see page 191), diluted to half strength
15 ml/½ oz sugar syrup (see page 55)
90 ml/3 oz Guinness Irish stout To garnish
Light sprinkle of grated nutmeg
Add the whiskey, coffee and sugar syrup into a cocktail shaker, shake with cubed ice and strain into a chilled Guinness half pint glass. Top with Guinness poured from
a height to invigorate the crema and create a foamy texture. Garnish with a sprinkling of grated nutmeg.
Coffee: A chocolatey medium dark roasted Colombian, Guatemalan or Brazilian works well with both the whiskey and stout. It needs diluting to half-strength to deliver the volume but not the power of full-strength cold brew. Regular cold brew works ﬁne here, but using the Fig & Hazelnut recipe from page 191 takes it to a
whole new level.
Liquor: Choose a full-bodied Irish whiskey such as Tullamore Dew, Roe & Co, Jameson Black Barrel or Jameson Bold, which will all stand up to both the coffee and the stout.