“The world’s best Irish coffee. From the world’s best bar. Like us, often imitated. Never bettered.”

Those are fighting words, but when you’ve put as much effort into sourcing the cream for your Irish coffee as Jack McGarry and Sean Muldoon of Dead Rabbit in NYC, then you totally can boast about it.

For the record they use a particular specialty blend of coffee as well, and if you’re in the US you can buy it here.

If you want to replicate their recipe (below) they suggest using a “good” cream – so maybe you might need to upgrade from the supermarket brand in the fridge.


Dead Rabbit Irish Coffee

GLASS: Irish Coffee Mug


1 cup Demerara sugar

Heavy cream

45ml ounces Irish whiskey, preferably Powers Gold Label

12ml Hot, freshly made coffee

Dash of Ground nutmeg

METHOD: Make Demerara syrup: Put the sugar and 1/2 cup water into a small saucepan; place over low heat, stirring until sugar dissolves. Let cool. Whip the cream in a cold mixing bowl until it acquires a ropy consistency. Quickly place in refrigerator until needed. Warm glass by filling with hot water, then draining. Build the drink in the warmed glass: put in 15ml of syrup (store the rest in refrigerator for future drinks), then the whiskey, then the coffee. Gently spoon cream onto the top until cream is at least 3/4 -inch thick; if whipped properly, it should float.

GARNISH: Dust with nutmeg.




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