Irish Breeze
Irish Coffee served cold. An Ethiopian espresso brings the floral edge that makes it work.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| Teeling Irish whiskey | ¾ oz20 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml |
| freshly brewed espresso | 1 ½ oz45 ml2 oz60 ml3 oz90 ml4 oz120 ml |
| Hibiscus Syrup | ⅔ oz20 ml⅞ oz25 ml1 ⅜ oz40 ml1 ¾ oz50 ml |
| heavy cream, lightly whipped | 1 ½ oz45 ml2 oz60 ml3 oz90 ml4 oz120 ml |
Rescaled to your 1 oz30 ml pour. Written around ¾ oz20 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around ¾ oz20 ml.
Rescaled to your 2 oz60 ml pour. Written around ¾ oz20 ml.
Shown as written. Your 2 ½ oz75 ml pour is too far from the ¾ oz20 ml this one is built on.
Shown as written. Your 3 oz90 ml pour is too far from the ¾ oz20 ml this one is built on.
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Preparations
Place 1 teaspoon loose leaf hibiscus tea in 1 cup Simple Syrup and steep for 10 days. Strain before using or storing.
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add the whiskey, espresso, and syrup to a mixing glass, fill it two-thirds with ice, and stir until cold.
- Strain into the cocktail glass and float the lightly whipped cream on top by gently pouring it over the back of a spoon.
- Garnish with strawberry powder and granules of dried raspberry.
Mixology by Whiphttps://mixologybywhip.com/recipes/irish-breeze
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