“Not Your Mom’s Frapp”

“Not Your Mom’s Frapp”

Recipe by Neko Harris & Gavin O’Broin

Ingredients

Slane Irish Whisky 2oz | Creme De Cacao .5oz | Heavy Whipping Cream 1oz | Metropolis Coffee Redline Espresso 1oz | Demerara Syrup .25oz | 3 Dashes Fee Brothers Aztec Chocolate Bitters

Instructions

Combine all ingredients into a shaker tin, | Dry shake for 10 seconds | Add ice to shaker and shake again for 10 seconds | Double Strain Into a coupe glass | Garnish with 7 drop s of Aztec chocolate bitters in a curved row across the edge of the cocktail on the foam then drag a straw thru the drops | Serve

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The Nutty Leprechaun

The Nutty Leprechaun

Recipe by Caitlin Enault & Carol Johnson

Ingredients

Coffee - 1 Cup
Revel Stoke Pecan - 1 oz
Slane - 1 oz
Almond Milk - 1 to 1.5 oz

Instructions

Put the Revel and Slane in first, then coffee topped off with the almond milk

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So Much For The Afterglow
Daniel Linn & Emma Steiber

So Much For The Afterglow

Recipe by Daniel Linn & Emma Steiber

Ingredients

2oz. Slane
.25 oz. Fernet Menta
.5 oz. Gifford Vanilla
.75 oz. Black Strap Syrup
.25 oz. lemon
.75 oz. espresso.

Instructions

Dry shake Black Strap syrup & coffee. Ice shake all other ingredients. Strain into a chilled coupe. Lemon oil for garnish & discard.

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Midnight Special

Midnight Special

Recipe by Paul Walker & Lauren Melvin

Ingredients

1.5oz Slane Irish whiskey, .75oz Metropolitan Skyway Fair Trade Organic Blend, .5oz apple eux de vie, .5oz acid cordial, 2 dashes corozon bitters, top with Prosecco. Garnish with dehy orange half wheel and cherry pick

Instructions

Stir all ingredients except Prosecco in a mixing glass, strain into champagne flute, top with Prosecco, garnish with dehy orange half wheel and cherry pick.

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Heyfork

Heyfork

Recipe by Savannah pendergrass & Emma Mccall

Ingredients

1.5oz Slane Irish Whiskey
.75oz Amaro Dell'Erborista
.5oz Amaro Nonino
1 barspoon Simple syrup
3oz Metropolis Cold brew blend (french pressed hot)
Handwhipped heavy cream(unsweetened)/Cinnamon Grate

Instructions

Build in Glass, top with coffee & cream grate cinnamon. Serverd in glass mug

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STATE Irish Coffee

STATE Irish Coffee

Recipe by Marty Zakes & Emily Caron

Ingredients

Slane Irish Whiskey 1.5 oz

Fresh brewed coffee 6 oz

Homemade whipped cream

Chocolate drizzle

Sugar cube

Instructions

Pour 1.5 oz Slane
6oz of coffee lightly stirred
Add 1 Sugar cube
Top with homemade whipped cream
Top with chocolate drizzle

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Fistful of Barley

Fistful of Barley

Recipe by Drew Dumont & Sam Swihart

Ingredients

2 oz Slane Irish Whiskey
1/4 oz St. Elizabeth Allspice Dram
Fat 1/4 oz Stout syrup
4-5 oz Hot coffee
1 1/2 Nitro Banana foam

Instructions

Build all ingredients and top with nitro banana foam

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Anvil Coffee

Anvil Coffee

Recipe by Matt Feldbusch & Mat Toepfer

Ingredients

1.25oz Slane
.75oz Bourbon Cream
Coffee

Topped with homemade pistachio cream and bacon crumbles

Instructions

1.25oz Slane, .75oz Bourbon Cream, and coffee Topped with homemade pistachio cream and bacon crumbles

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Declan’s Irish Coffee

Declan’s Irish Coffee

Recipe by Carly Paluch & Hope Currie

Ingredients

1.5 oz Slane Irish Whiskey
6 oz fresh brewed coffee
House made fresh whipped cream
Chocolate drizzle

Instructions

Pour in 6 oz fresh brewed coffee
Pour 1.5 oz Slane Irish Whiskey
Stir slowly
Top with house made fresh whipped cream
Pour over Chocolate drizzle

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Split Focus
Mike Finn & Dakota Evans

Split Focus

Recipe by Mike Finn & Dakota Evans

Ingredients

1.5oz Slane Irish Whiskey
1.5oz Metropolis Cold Brew Concentrate
.5oz Braulio
2 Dash Fee Brothers Whiskey Barrel-Aged Bitters
Float Lavender Rose Schlag

Instructions

In a shaker tin, build cocktail with all ingredients but the Schlag.
Shake for 10 seconds and then strain into a Collins glass with hoshizaki ice (not filled to the brim.)
Top with crushed ice and pour lavender rose schlag* over the top.
Garnish with ground dehydrated rose pedals and dehydrated lavender. Add 2 mint sprigs.
*Lavender-Rose Schlag: In a shaker tin add heavy whipping cream as well as a pump of both Torani Lavender and Rose. Shake without ice until cream is whipped.

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Dooley’s Irish Coffee

Dooley’s Irish Coffee

Recipe by Matt Harrison & Steve Slagel

Ingredients

2 bar spoons of brown sugar
1.5oz Slane Irish Whiskey
4-5oz coffee
Kerry Gold Irish Cream
Heavy whipping cream

Instructions

2 bar spoons of brown sugar
1.5oz of slaine irish whiskey stir till brown sugar dissolves
Add black coffee stir
In a shaker pour heavy whipping cream and Kerry gold in shaker and shake till cream thickens slowly pour over top of coffee so it looks like a guinness garnish with mint sprig

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The Wednesday Gang
Luke Nevin-Gattle & Robbie Bersano

The Wednesday Gang

Recipe by Luke Nevin-Gattle & Robbie Bersano

Ingredients

1 1/2 oz Slane Irish Whiskey
3 oz Ethiopia Harrar Natural - Organic Sumatra Gayo Mountain Coffee Blend*
1/2 oz Mulled Spice Agave Orgeat**

Instructions

Start by warming a Georgian Irish coffee Glass. Hand-brew coffee on a V60. While the coffee is brewing, heat the Slane Irish Whiskey and orgeat to 140 degrees Fahrenheit. Combine heated Slane, coffee, and orgeat in a Nitro Whip canister. Cap, shake, charge with a single N2 charger, and shake again. Dispense cocktail into the warmed glass. Add a side-serve of popcorn and enjoy!

*To make Ethiopia Harrar Natural - Organic Sumatra Gayo Mountain Coffee Blend:
Grind equal parts Ethiopia Harrar Natural and Organic Sumatra Gayo Mountain beans.

**To make Mulled Spice Agave Orgeat:
Crush allspice berries (1/4 cup), whole cloves (1/8 cup), black peppercorns (10), whole nutmeg (5), cinnamon sticks (2), and star anise pods (3). Add crystallized ginger (3 pieces). Set aside these mulled spices. Combine 1 cup peeled whole almonds with 4 cups hot filtered water. Blend and fine-strain resulting almond milk. Set aside. Place 44 g of mulled spices into a heat-safe container. Add 310 g Herradura Agave Nectar and 155 g heated almond milk (130 degrees Fahrenheit). Stir periodically for 10 minutes. Strain resulting orgeat into a 375 ml bottle. Orgeat keeps for two weeks chilled.

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Seasonal Depression
Stephen Andrews & Jerrell Reynolds

Seasonal Depression

Recipe by Stephen Andrews & Jerrell Reynolds

Ingredients

1.5 oz Slane Irish Whiskey | .5 oz honey syrup | .5 oz fresh brewed espresso | .25 oz Letherbee Fernet | 2 dashes Fees Brothers Walnut Bitters | cloves | nutmeg

Instructions

Shake all ingredients with ice; double strain into Georgian glass and garnish by grating clove and nutmeg in a line over top.

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Home Fries
Rachel Sandra Johnson & Sarah Riddle

Home Fries

Recipe by Rachel Sandra Johnson & Sarah Riddle

Ingredients

1.5 oz Slane Triple Casked Irish Whiskey
3 oz Metropolis Schweik’s Blend coffee
.3 oz rich curry syrup
Cashew cream
Garnish: curry powder & curry seasoned veggie straws

Instructions

Combine whiskey, coffee, and curry syrup in a glass mug. Layer cashew cream on top and sprinkle with curry powder. Serve with a side of curry seasoned veggie straws.

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In Pajamas
Brittany Johnson & Cardell Brown

In Pajamas

Recipe by Brittany Johnson & Cardell Brown

Ingredients

1oz Slane Irish Whiskey
1oz Averna
1oz Banana Syrup
1 oz Dark Matter cold brew(Beans conditioned with Slane Irish Whiskey)
1 egg
Chocolate Bitters

Instructions

Combine all ingredients in shaker, dry shake vigorously to emulsify egg, add ice to shaker, shake again. Strain into coupe, add chocolate bitters design.

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Marie’s Slane Coffee

Marie’s Slane Coffee

Recipe by Julia Velazquez & Marie McDonagh

Ingredients

8oz fresh brewed metropolis coffee
1.5oz Slane triple cashed Irish whiskey
1/2 oz Disaronno liquor
Homemade almond whipped cream
chocolate flakes to garnish

Instructions

Pour coffee into a glass, add Slane whiskey, Disaronno liqueur and top it with whipped cream and chocolate flakes

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Szechuan Spice and Everything Nice
Kayla Todd & Aimee Haraf

Szechuan Spice and Everything Nice

Recipe by Kayla Todd & Aimee Haraf

Ingredients

Rim - 3 grams Szechuan peppercorn, 3 grams smoked salt, 3 grams sugar
Whipped Cream - .5 oz Fernet Branca, 1.5 oz whipping cream, .25 oz Szechuan syrup
Szechuan Peppercorn Syrup - 1 oz water, 1 oz white sugar, 20 grams of szechuan peppercorn
Cocktail - 1 oz Slane Whiskey, .5 oz Cynar, .5 oz Szechuan peppercorn syrup, 4 oz Metropolis Cold Brew

Instructions

Bring the water to a low boil and add the szechuan peppercorns, simmer for 15 minutes, add sugar and stir until dissolved. Let the syrup rest for 4-6 hours and strain.
Grind the peppercorn, smoked salt and sugar together for the rim of the cocktail. Set aside. In a separate mug combine Slane whiskey, Cynar, Szechuan peppercorn Syrup and Metropolis cold brew. Use a steam wand on an espresso machine to steam the ingredients until heated. In a shaker combine whipping cream, Fernet and Szechuan syrup and add a whisk ball. Shake vigorously to create a whipped cream. Now assemble the cocktail into a cocktail mug. Wet the rim of the glass then add the Szechuan smoked ground rim. After add the hot coffee cocktail followed by topping it with the Fernet whipped cream.

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The PSL. Perfect Slane Latte
Brendan Burke & Tony Dezutter

The PSL. Perfect Slane Latte

Recipe by Brendan Burke & Tony Dezutter

Ingredients

1.5 Oz Slane whiskey
1 Oz Fresh espresso
1 Oz Pumpkin spice syrup
Maple and Slane whipped Cream
Spice mix
180 ml whole milk

Instructions

Mix pumpkin spice syrup, Slane, and espresso in a mug and mix well. Steam the milk and pour into the Slane mixture. Carefully spoon the cream on top and finish with a dusting of spice mix.

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Chicago Hug
Gabriel Velez & Kevin Rynaski

Chicago Hug

Recipe by Gabriel Velez & Kevin Rynaski

Ingredients

23 grams Metropolis Spice Island coffee beans
12 oz hot water
1 oz Slane Irish Whiskey
1 oz Malort
2 tbsp Vanilla Simple Syrup
Grapefruit Whipped Cream

Instructions

In a glass, combine 1 oz Slane Irish Whiskey, 1 oz Malort, and 2 tablespoons of Vanilla Simple Syrup. Pour over 12 oz. hot water over 23 grams of freshly ground coffee beans. Add coffee to glass, gently stir. Add grapefruit whipped cream to top, and garnish with grapefruit zest.

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Toffee The Mornin' To Ya
Lucy Corbin & Dana Johnson

Toffee The Mornin' To Ya

Recipe by Lucy Corbin & Dana Johnson

Ingredients

1.5 oz Slane Irish Whiskey
5 oz Metropolis House Blend hot coffee
1 oz homemade salted butter toffee syrup
Generous dollop of homemade whipped cream
Pink Himalayan sea salt sprinkles and dark chocolate shavings to top
1 shard homemade toffee to top

Instructions

Pour the whiskey and syrup into a mug of your choice. Top with coffee, stir, and scoop a hefty dollop of whipped cream on top. Sprinkle dark chocolate shavings and sea salt on top. Garnish with a captivating shard of toffee.

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Irish-Italian Cheesecake Stallion
Alex Brick & Adrian Garcia

Irish-Italian Cheesecake Stallion

Recipe by Alex Brick & Adrian Garcia

Ingredients

2 oz Cinnamon/brown butter washed Slane Irish Whiskey
.5 oz Licor 43
3 dashes Fee Brothers Black Walnut Bitters
4 oz Metropolis Colombia Familia Gomez (pour over)
Mascarpone cheese whipped cream

Instructions

Build in glass and add coffee. Stir gently to incorporate. Top with mascarpone whipped cream and garnish with a charred cinnamon stick.

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"Mountain Night"
Anthony Staunton & Savannah Raines

"Mountain Night"

Recipe by Anthony Staunton & Savannah Raines

Ingredients

1 oz Slane Irish whiskey
1 oz Metropolis Redline Expresso
.75 oz Monin golden Turmeric syrup
.25 oz house made vanilla simple syrup
1 spoon local honey
.25 oz Organic Coconut Cream
Freshly grated nutmeg
Coconut mist

Instructions

Add Slane, Expresso, turmeric syrup, vanilla syrup and honey into shaker.
Dry shake for 12 seconds
Wet shake for 12 seconds
Strain ingredients (Hawthorne) into collins glass over crushed ice.
add Coconut cream float.
Grate fresh nutmeg over the Cocktail
Add Coconut mist to the drink

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Redline To The River Boyne
Devan Pruitt & Reyes Brandy

Redline To The River Boyne

Recipe by Devan Pruitt & Reyes Brandy

Ingredients

2 oz Slane Irish Whiskey
6 0z Metropolis Redline Espresso
1 oz Metropolis Redline Espresso shot
2 oz almond milk
1 oz dark Chocolate syrup
1 Donut

Instructions

Using Metropolis Redline Espresso prepare a mocha with dark chocolate syrup and almond milk and add an extra shot of espresso.
Pour into a shaker with ice, shake vigorously. Add 2 oz of Slane Irish Whiskey to shaker, shake, and strain over ice.
Serve with a donut.

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