Description
A delightful Irish Coffee Cocktail featuring layered Irish cream syrup, Baileys, smooth coffee, and a vibrant green whisky float that makes for a visually stunning and flavorful drink. Perfect for cozy evenings or festive occasions.
Ingredients
Scale
Liquids & Syrups
- 4 tablespoons Torani Irish cream flavor syrup
- ¼ cup Baileys Irish cream
- ½ cup coffee (freshly brewed and hot)
- ¼ cup moonshine clear whisky (or any other clear whisky brand)
- 1 drop green food coloring
Optional
- Whipped cream (for topping, optional)
Instructions
- Prepare the base layer: Pour 4 tablespoons of Torani Irish cream flavor syrup into the bottom of your serving mug to create the sweet foundation of the cocktail.
- Set up layering tool: Place a layering tool on top of your mug without removing it to carefully build distinct layers without mixing.
- Layer the Baileys: Slowly pour ¼ cup of Baileys Irish cream over the layering tool so it gently floats above the syrup, forming the second layer.
- Add the coffee: Pour ½ cup of hot coffee slowly over the layering tool so it rests on top of the Baileys layer without disturbing it.
- Let the layers settle: Allow the coffee to seep slightly into the cream for about one minute, achieving the perfect layered effect.
- Color the whisky: Add 1 drop of green food coloring to ¼ cup of clear moonshine whisky and stir thoroughly to give the whisky a festive green tint.
- Finish with whisky layer: Slowly pour the green-colored whisky over the top of the coffee layer, creating the final visually appealing layer.
- Serve: Optionally, top with whipped cream. Stir gently before enjoying your Irish Coffee Cocktail.
Notes
- Using a layering tool is key to achieving distinct, beautiful layers in this cocktail.
- Freshly brewed hot coffee works best for the coffee layer to enhance flavors.
- You can substitute the moonshine whisky with any preferred brand of clear whisky.
- The green food coloring is optional but adds a fun, festive touch.
- Serve immediately for the best visual effect and taste.
