BELFAST COFFEE

The newest thing sweeping the Irish coffee scene

1 ounce Smuggling Nun Irish Poitín
2 ounces Cold brew coffee
1 Tablespoon Demerara syrup (2:1 sugar to water ratio; also fine to use white or brown sugar syrup)
1 Tablespoon Lightly whipped cream
Optional: Fresh grated nutmeg—or a dash of pre-ground, powdered nutmeg

Ideally, use a chilled Irish coffee glass. Pour coffee, poitín and syrup in a shaker with ice, stir with a spoon until chilled and strain into the chilled glass. Hold a spoon upside down and pour cream topping over the back so the cream sits on top of the coffee, filling to the brim. Top with nutmeg.

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