Perhaps the ultimate summer brunch cocktail, this creamy iced coffee drink comes from the late James Beard. To make it, Beard suggested stirring sugar and cream into hot coffee and chilling the mixture. If you keep cold brew and simple syrup on hand, feel free to adjust the recipe, sweetening your coffee cocktail to taste.
Irish whiskey is, of course, the classic tipple for a hot Irish coffee, and it works well here too, but if you keep bourbon or rye whiskey on hand, they can certainly stand in (even rum would be delicious).
Recipe information
Total Time
2 hours (includes chilling)
Yield
1–4 servings
Ingredients
For 1 serving:
For 4 servings:
Preparation
For 1 serving:
Combine 1 cup freshly brewed hot coffee, ¼ cup heavy cream, and 1½ tsp. sugar (or to taste) in a mixing glass. Stir to dissolve the sugar, and chill thoroughly. Spoon 1 Tbsp. Sweetened Whipped Cream into the bottom of a 14-oz. highball glass. Stir 2 oz. Irish whiskey into coffee mixture, then pour the mixture over the whipped cream. Fill the glass with ice, then top with the remaining 1 Tbsp. Sweetened Whipped Cream. Dust with freshly grated nutmeg or ground cinnamon. Drink immediately.
For 4 servings:Combine 4 cups freshly brewed hot coffee, 1 cup heavy cream, and 2 Tbsp sugar (or to taste) in a pitcher. Stir to dissolve the sugar, and chill thoroughly. Spoon 1 Tbsp. Sweetened Whipped Cream into each of four 14-oz. highball glasses. Stir 8 oz. (1 cup) Irish whiskey into coffee mixture, then divide the cocktail among glasses. Fill each with ice and top with another 1 Tbsp. Sweetened Whipped Cream. Dust with freshly grated nutmeg or ground cinnamon. Serve immediately.
Do ahead: Coffee mixture can be chilled up to 8 hours ahead.
Editor’s note: This recipe was first printed in the January 1973 issue of ‘House & Garden’ as ‘James A. Beard’s Chilled Irish Coffee.’ Head this way for more of our favorite summer cocktail ideas →
Recipe notes
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