Modern Irish Coffee
A bold, new take on the classic Irish Coffee, pairing the sweet fruitiness of Zacapa Rum with Panama geisha filtered coffee and muscovado syrup.
Serves:
Ingredients
0.5oz Zacapa Rum
0.25oz Coffee liqueur
0.5oz Muscovado Syrup*
5.75oz Panama geisha filtered coffee**
0.25oz Fresh double cream***
Equipment
1 Bar spoon
1 V60 dripper
1 Paper filters
1 Hot water
1 Jigger
1 Three piece shaker
1 Fine strainer
1 Irish coffee glass
method
Brew your coffee
Shake your cream, filter it, and let it rest
Pour all the ingredients in your glass
Add your coffee
Slowly by using your bar spoon pour the cream on top
*Muscovado syrup: 2 parts of muscovado sugar syrup, 1 part of water: cook at 80 degrees for 8 minutes until the sugar has diluted.
**Filter coffee Panama Geisha: use 20 grams of filter roast and brew with 6.5 oz of hot water at 93 degrees, use pour over technique.
***Fresh double cream: use 40% cream and shake it for 40 seconds, then pass it through fine strainer.
