This recipe was first featured in our article on How The Dead Rabbit develops its world famous cocktail menus.
45ml Irish whiskey
22ml Rich demerara syrup
120ml Fresh brewed filter coffee
30ml Lightly whipped heavy cream (35-38 per cent fat content)
Premix hot coffee and demerara syrup. Pour whiskey into a Georgian coffee glass and top with hot coffee mixture. Garnish with cold cream.
