I’m normally hesitant to put anything in my coffee, besides coffee. However, there is one thing that I’ll never hesitate about and that’s Baileys Original Irish Cream. With the weekend right around the corner, I can’t think of a better way to spend a Friday night than testing out these recipes that Bailey’s was kind enough to share.
Sweet and Spicy Cola Flip
By mixologist Freddy Sarkis and World Barista Champion Mike Phillips
- 2 ounces Baileys Original Irish Cream
- 1/2 ounce Iced Coffee
- 1/8 ounce 2:1 Raw Sugar Syrup
- Real Sugar Cola
- Whole Egg
- Pinch of Freshly Grated Nutmeg
- Pinch of Freshly Ground Cinnamon
1. Mix coffee and sugar syrup together and set aside.
2. Combine all other ingredients except the Cola and dry shake.
3. Add ice and shake vigorously.
4. Pour into highball glass and then top up with Real Sugar Cola.
5. Garnish with another pinch of Nutmeg and a pinch of freshly ground Cinnamon.
By mixologist Leo Robitschek and barista Tim Luoma
- 1/2 ounce Baileys Original Irish Cream
- 1/4 ounce Cold Brew Coffee
- 1 ounce Bulleit Bourbon
- 1/4 ounce Zwack
- 1/8 ounce Demerara Syrup
- 1 1/2 Dashes of Mole Bitters
1. Add Bulleit Bourbon, Zwack, Demerara syrup, Cold Brew Coffee and Mole
Bitters to a cocktail shaker.
2. Stir with ice and strain into a martini glass.
3. Slowly add 1/2 ounce of Baileys Original Irish Cream.
4. The Baileys will end up sitting at the bottom and the cocktail on top
(will look like a reverse cappuccino. You enjoy the bitter spicy cocktail
and get a last taste of rich cream from the Baileys).
By mixologist Marcos Tello and barista Ryan Wilbur
- 1/4 ounce Baileys Original Irish Cream
- 1/4 ounce Coffee Concentrate Syrup*
- 1 1/4 ounces Pampero Rum
- 1/4 ounce Heavy Cream
- 3/4 Egg Yolk
1. Combine all ingredients in a Boston Shaker and Dry Shake (shake without
ice) for 10 seconds.
2. Add ice and shake for another ten seconds.
3. Strain into sour glass or cocktail glass and garnish with freshly grated
cinnamon and orange zest.
*Coffee Concentrate Syrup: To make a concentrate, you simply need a pound of very coarsely ground coffee, 9 cups of filtered water (filtered, not R.O.), a pitcher, some cheesecloth, and a strainer. The process is very easy. Simply place the pound of coffee in the pitcher, and slowly pour in the 9 cups of water. Allow the mixture to extract for 24 hours. Finally, pour the mixture through the cheesecloth, draped over the strainer. This will filter the coffee concentrate and remove the grounds. To the concentrate add an
equal proportion of Demerara sugar, and stir thoroughly, until sugar is dissolved.