St. Patrick’s Day tipples can be quite predictable. Guinness, Irish Whiskey, Irish coffee and Bailey’s are present at many celebrations. I’m a big fan of Irish Whiskey, but when it comes to Bailey’s I’d rather make my own spin on it for a fresher cream flavor with a touch of coffee and spice.
Using organic light cream, fair trade dark chocolate and high quality coffee turns this St. Patrick’s Day inspired drink into a craft cocktail. One you can enjoy year round, as an after dinner treat, alone or with a rich chocolate cake!
Jameson Mocha Flip
1 oz. Jameson
1/2 oz. cognac
2 oz. organic light cream
1 oz. mocha syrup
Syrup recipe –
1 cup strong brewed espresso coffee
1 3.5 oz. Organic dark chocolate bar, 70% cacao
1/2 cup refined sugar
1 pinch each, sea salt, nutmeg, cinnamon
1/2 vanilla bean, sliced in half
break up chocolate into small pieces in small saucepan. Add espresso, sugar, vanilla bean, salt and all spices. Simmer on low heat, stirring with wooden spoon until chocolate is melted and sugar is incorporated. Simmer for 10-15 minutes till just slightly thickened. Remove vanilla bean. Cool and store in refrigerator for up to two weeks. Can also be used over ice cream, pancakes or in chocolate milk!
Build cocktail –
Fill medium-sized cocktail shaker with ice. Pour cream, Jameson, cognac and syrup into shaker. Shake until outside of shaker is chilled and frosty. Strain into up glass and garnish with ground cinnamon. Enjoy!