Irish Coffee 2.000

Deb Lindsey for The Washington Post

Spirits Mar 13, 2017

A classic warmer, this version from the world-renowned Dead Rabbit Grocery and Grog, a wonderful Irish bar in New York, was adapted from legendary bartender Dale DeGroff.

You'll need two 8-inch glass stemmed (heatproof) mugs.

Make Ahead: The demerara syrup can be refrigerated for up to 1 week. You may not use all the cream; the amount given below makes it easy to whip.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

  • 1/2 cup heavy cream (see headnote)
  • 8 ounces brewed hot coffee (the Dead Rabbit uses Sumatra Mandheling)
  • 1 ounce rich demerara sugar syrup (see NOTE)
  • 3 ounces premium Irish whiskey


Whip the cream in a container with a pouring spout until it’s slightly fluffy yet still pourable.

Combine the coffee, syrup and whiskey in a pitcher, stirring until well incorporated. Divide evenly between the mugs. Working with one at a time, pour the whipped cream gently onto the back of a spoon held directly over each mug, letting the cream cascade onto the surface of the coffee until that layer is no thicker than 1/2 inch.

Serve right away.

NOTE: To make the rich demerara syrup, combine 2 cups demerara sugar and 1 cup water in a saucepan over medium heat, stirring until the sugar has dissolved. Cook for 2 minutes, then remove from the heat and cool completely. Transfer to an airtight container; chill until ready to use (up to 1 week).

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Recipe Source

Adapted from the Dead Rabbit Grocery and Grog, an Irish bar in New York.

Tested by M. Carrie Allan.

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