Both caffeinated and creamy, this quintessential coffee cocktail satisfies a sweet tooth.
By | December 01, 2014

About this recipe

The Spirit of Yuletide: An Elevated Irish Cream

Enter New Harvest Coffee & Spirits in Providence and your ears may be graced by this slew of terms: “Roasted pepper, dirt, earth, oil, peach, oak, acid…” The team behind the bar speaks coffee and whiskey with equal fluency. Their comprehensive bar program is anchored by a spectrum of international whiskeys; their under-sung heroes include Dad’s Hat Rye, Brenne Single Malt Whisky (made in the Cognac region) and Redemption High-Rye Bourbon.

Wading through the season’s nogs, grogs and exotic victuals becomes a holiday vocation. Try bar manager Ben Terry’s Whisper in the Dark, a spin on a classic Irish coffee, integrating Irish whiskey, New Harvest’s house-made Irish cream, fresh mint and fresh brewed espresso. The cocktail is layered with herbaceous notes of the Italian digestif Fernet Branca, a hint of cocoa and the velvety texture of cream. Sip the Whisper in the Dark solo or relish the double buzz and enjoy alongside your favorite dessert.

Preparation

Muddle mint leaves with simple syrup. Add Irish cream and Fernet Branca. Add ice and shake for 10 seconds. Strain into a rocks glass over ice and layer with the shot of espresso and garnish with mint. Makes 1 drink.

*Combine 1 cup sugar, 1 cup water; heat until clear, then cool. Refrigerate up to 2 weeks.

**Combine 14 ounces Irish whiskey, 7 ounces condensed milk, 7 ounces Rhody Fresh half & half, 1 ½ ounces espresso or strong coffee, 1 ounce crème de cocoa and 1 teaspoon vanilla extract.

Refrigerate in glass jar up to 1 week.


Recipe by Ben Terry, bar manager, New Harvest Coffee & Spirits, Providence

Ingredients

  • 8 fresh mint leaves, plus more for garnish
  • ½ ounce simple syrup*
  • 2 ounces New Harvest Irish cream**
  • ½ ounce Fernet Branca
  • 1 ½ ounces fresh-brewed espresso
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