A cup of spiked joe is a special drink any time — and it’s especially apropos on National Irish Coffee Day, January 25.
Just in time for National Irish Coffee Day, Denver’s Deviation Distilling is sharing a recipe for one made with its own java-infused whiskey.
It might just be the best of both beverage worlds: coffee and spirits spending intimate time together in the same glass. And we can thank the folks at Deviation Distilling for innovating in the coffee-cocktail direction with its line of Barista Spirits.
Departing from its signature gin line, the company has partnered with fellow mile-highers Copper Door Coffee Roasters for three different whiskeys inspired by iconic coffees. Americano pairs bourbon with Guatemalan coffee beans; Aztec with Ethiopian; mocha with Brazilian.
Deviation Distilling’s co-owner-founder Bob Wiley says his company had been wanting to release a brown spirit for quite a while. In its comfy on-site tasting/taproom (reopened this month), the company uses the new coffee-drenched whiskeys in its Irish coffees and White Russians, signature cocktails, and straight-up pours.
Here’s a Deviation Distilling recipe to tide you over till you can get to Denver to have a caffeinated tipple on-site.
Deviation Brown Sugar Irish Coffee
1 cup dark brown sugar
1 cup water
1 cup brown sugar whipped cream (recipe below)
3 ounces freshly brewed coffee
2 ounces Barista Americano Whiskey
Make the brown sugar syrup. Place the brown sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
Make the brown-sugar whipped cream. Using a stand mixer with a whisk attachment or a hand-held whisk, whisk the cream with 1/4 cup of the cooled brown-sugar syrup until it forms stiff peaks.
Make your cocktail. Place the coffee and whiskey in an Irish coffee glass along with 1/2 ounce of the brown sugar syrup. (Use more or less to taste.) Top with plenty of whipped cream and serve.