Brew the coffee. Add creamer and 1½ ounces of whipped cream vodka. Top with whipped cream.
BAILEY’S ESPRESSO MARTINI
2 oz Baileys® Original Irish Cream
¼ oz Smirnoff® No. 21 Vodka
1 shot of espresso, chilled (I recommend Nespresso’s Voltesso)
3 coffee beans
Combine Baileys, vodka, espresso, and ice into shaker. Strain into martini glass. Garnish with coffee beans.
THE BLIND ABBOT
1½ oz Tullamore Dew Irish whiskey
1 oz chilled freshly brewed coffee (I recommend Nespresso’s Odacio or Vanizio)
¾ oz Galliano Ristretto
½ oz Cinnamon Syrup
3 dashes Angostura bitters
Whipped cream and ground cinnamon (for serving)
Combine whiskey, coffee, liqueur, cinnamon syrup, and bitters in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into an Irish coffee glass and top with whipped cream and cinnamon.
BAILEY’S JAVA DROP SHOT
1 oz Baileys® Original Irish Cream
½ oz Coffee Liqueur
Chocolate covered espresso beans
Mix ingredients in a cocktail shaker with ice. Strain into shot glass. Top with whipped cream and espresso beans.
VINTAGE COFFEE COCKTAIL
14.9 oz Guinness
1 tablespoon malt extract (optional)
1 vanilla bean, split lengthwise
½ cup heavy cream
4 oz hot espresso
1½ oz Paddy Old Irish Whiskey
1 teaspoon mild-flavored (light) molasses
Combine Guinness and malt extract, if using, in a small saucepan; scrape in vanilla seeds and add pod. Bring to a boil, reduce heat, and simmer, swirling occasionally, until reduced by one-third, about 12 minutes; remove vanilla bean and let cool.
Whisk cream and 1 ½ oz. Guinness reduction in a small bowl until slightly thickened.
Stir espresso, whiskey, and molasses in an Irish coffee glass until molasses is dissolved. Top with Guinness whipped cream and nutmeg.
WAKE THE DEAD SHOT
1 oz Patron XO Cafe coffee liqueur
1 oz Patron Silver Tequila
½ oz espresso (I recommend Nespresso’s Diavolitto)
Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a shot glass.