Dublin Iced Coffee

Dublin Iced Coffee


  • 30ml Canadian Club Whisky
  • 100ml Guinness Stout
  • 100ml cold coffee (cold plunger coffee works well)
  • 2 tablespoons sugar syrup
  • 30ml runny cream

An ode to all life's most precious nectars – coffee, whisky, beer and cream – the Dublin Iced Coffee is not a maybe, it's a definitely. Serves 1

  1. Make sugar syrup

    Sugar Syrup

    Sugar Syrup

    1. The basic rule for making sugar syrup is to use equal parts sugar and water; so for every cup of water add a cup of sugar. Start with that ratio and, if you want it more or less sweet, adjust the next time you make it. Bring the water to the boil, then dissolve the sugar in the water, stirring constantly.
    2. Once dissolved remove from the heat. The longer the water boils, the thicker the syrup will be – and you don't want toffee. You're after a thickened but still liquid texture and remember it will thicken further as it cools.
    3. Once cooled completely, store in a screw-top jar. Your syrup will keep in the fridge for several months, but if you need it to last longer, add a splash of vodka.
    4. For a fuss-free natural alternative try agave syrup.
  2. Fill a short glass with ice
  3. Add whisky, stout, coffee and sugar syrup. Stir well
  4. Pour over runny cream
  5. Enjoy!

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