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Brown Butter Irish Coffee In this elevated version of a classic Irish coffee, Brown Butter Syrup adds a sweet and savoury character, while torched whipped cream topped with sugar creates a glaze reminiscent of crème brûlée.
1½ oz (45 ml) Paddy Irish Whiskey ¾ oz (22 ml) Brown Butter Syrup * 4 oz (120 ml) hot coffee whipped cream and fine sugar, for garnish
In a tempered glass, combine whiskey, Brown Butter Syrup and hot coffee and stir for 5 seconds. Add whipped cream to fill glass and add a layer of fine sugar to cover whipped cream. Use a kitchen torch to caramelize sugar until golden brown, and serve.
* To make Brown Butter Syrup, in a saucepan over medium heat, heat 1 cup (250 ml) butter until brown. Add 1 cup (250 ml) brown sugar and stir until dissolved. Add 1 cup (250 ml) water and stir until fully combined. Allow to cool, then stir or shake syrup before using.
RECIPES & COCKTAIL STYLING BY JORY DAVIES
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