Patrick O’Malley’s Perfect Irish Coffee Recipe

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Irish Coffee

For our Halfway to St. Patrick’s Day party, our good friend Patrick O’Malley of Infusion Coffee & Tea Crafters shared with us his award-winning recipe for the world’s best Irish Coffee. Here it is, in all its glory:


  • 1.5 oz. Irish whiskey (Patrick likes his peat-smoked, but you can use any variety)
  • .5 oz. Irish cream
  • .5 oz. Bourbon Barrel Burundi syrup (made with Infusion Bourbon Barrel Burundi espresso, maple syrup, and honey)
  • 15g fresh-ground coffee (an Ethiopian variety works best)
  • 200ml
  • Fresh whipped cream (10 oz. heavy cream, .5 oz Irish cream, .5 oz black raspberry liquor)


  • Pour the coffee using a drip infusion. Patrick recommends keeping your water at 196° F and pouring over the coffee at regular intervals. It should take about 2.5 minutes, and you should end up with 10 ounces of coffee.
  • While you’re pouring the coffee, add 0.5 oz. syrup. This allows the syrup to warm with the glass, and won’t bring down the temperature of the coffee later.
  • Once your glass is filled with coffee, add 0.5 oz. Irish cream. Stir to mix.
  • Add 1.5 oz. Irish whiskey, Leaving a bit of room at the top of the glass for your whipped cream.
  • Add whipped cream to the top of the glass.
  • Enjoy!

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