1oz Slane Irish Whiskey
1.oz Dark Matter Black Splash cold brew
1.5 oz mandarin liqueur (split 1oz in cocktail 0.5oz cream)
2 dashes mandarin bitters*
1oz mandarin crema*
Garnish with a coffee/mandarin dust

For the cocktail: add all ingredients to a shaker tin including 1oz of the liqueur, (save the other half oz for crema) except the crema and the garnish, shake with ice and double strain into a wine goblet, top with the crema add the dust.
For the crema: add 1oz of heavy cream and 1/2oz of mandarin liqueur to the shaker tin and add a strainer spring (spring only) shake like you mean it until it thickens but not too thick about 15sec-20sec

Mandarin liqueur: reduce 2 cups of mandarin juice with 1tsp of zest in a pot down to 1cup , strain, add 1 cup of sugar, 1/4tsp vanilla extract, 1 bar spoon of lemon juice. Store in cooler

Mandarin bitters: use the peels of 1 mandarin, 2 bay leaves, 3 cardamom pods, 10 mandarin seeds. Crack all the ingredients with a muddler and cover with grain high proof spirit like everclear place in mason jar and Infuse over night. Strain and enjoy

Coffee/mandarin dust: dehydrate mandarin zest and combine with ground coffee bean equal parts

1.25 oz Slane Irish Whiskey
.25 oz Fernet Branca
.25 oz Campari
3 oz Espresso - Metric Coffee, Honduras Benjamin Paz
2 oz Branca Cream (1 oz Heavy Cream, .5 oz Demerara Simple syrup, .25 oz Fernet Branca)

Make 3 oz of espresso with Italian Moka pot, using 3 tablespoons of ground coffee
Boil water in a separate bowl, once boiled, add to your mug to warm it
Once espresso is ready, add Whiskey, Fernet, and Campari to the upper chamber of the Moka pot
Add the ingredients for the Branca Cream to a shaker tin, add ice, and shake until whipped
Pour the boiled water out of your mug
Pour Espresso and alcohol mixture into your mug
Strain the Branca cream into the top of your coffee and enjoy!

1.5 oz Slane Irish Whiskey
.5 oz Housemade Lemon-Orange Oleo
.5oz Demerara syrup
6oz Rockford Roasting Co. Misty Valley coffee
Drambuie Whipped Cream
Orange zest

Add Slane Irish Whiskey, lemon-orange oleo, and Demerara syrup to glass. Stir to combine ingredients. Pour Rockford Roasting Co Misty Valley coffee to fill glass, leaving some space for whipped cream. Stir to blend all flavors. Using a piping bag, add whipped cream. Zest orange over whipped cream.

For lemon-orange oleo (1 quart): peels from 8 lemons and 4 oranges. 3.5 cups sugar. Pinch of salt. Muddle to release the oils from peels, let sit overnight. Add near boiling water to peels and sugar, stir to dissolve. Store overnight and then strain.

For Drambuie whipped cream (1 cup):
1 cup heavy whipping cream
2 tablespoons Drambuie
1 dash Nielsen-Massey Madagascar bourbon vanilla bean paste
3/4 cup powdered sugar

For RRC coffee:
50g medium ground RRC’s Misty Valley coffee beans
480g water
Pour over

1 3/4 oz Slane Irish whiskey
1/4 oz walnut liqueur
3 oz brew coffee metric coffee from Honduras (cranberry, cocoa notes) brewed into Japanese style .
1/2 oz Guinness syrup ( 1:1 ratio w/ brown sugar).

2 oz red whipped cream ( 1/2 oz coconut cream, 1 oz walnut milk unsweetened infused with cranberries & hibiscus , 1/2 oz pumpkin heavy cream)

Combine ingredients 1,2,3,4 into the coupe and top with the whipped cream.
Guinness syrup:
250 ml Guinness beer, 250 ml brown sugar in to a pan and boiled them save into the fridge .

Walnut milk:
250 ml walnut milk infused with 150 ml hibiscus flowers dehydrated , 50 gr cranberry dehydrated . Step all ingredients together and preheat in the microwave for 3 min. Them strain and save.

Whipped cream:

Put into a whipped cream dispenser 3 oz hibiscus&crambries infused walnut milk , 1 1/2 oz coconut cream, 1 1/2 oz pumpkin cream , 2 tsp aquafaba powder. Add 2 charges of nitro then shake and use!

Slane Irish Whiskey 1.5 oz + 43 Liquor + 5 oz fresh coffee + top with whip cream and sprinkles for color.

Add Slane Irish Whiskey and 43 Liquor to your Irish coffee cup. Pour in fresh (pour over) coffee, add a dash of whip cream and bakery sprinkles for color. (I like green and blue sprinkles.)

1.25 Oz Slane Irish Whiskey
.5 Oz Apologue Saffron Liqueur
.25 Oz Brown Sugar Syrup (1:1 Brown Sugar/Water)
4 Oz Kenyan Coffee (Brewed at 1:17 - 17 grams of water per 1 gram of coffee)
2 oz Heavy Whipping Cream + 1/8 Teaspoon Vanilla Extract
Cinnamon Stick

Add Whiskey, Saffron Liqueur, Brown Sugar Syrup to coffee mug (preferably 6-8 ounce sized). Stir to blend.
Top with Vanilla Whipped Cream (I used an iSi cream whipper)
Grate Cinnamon Stick with a microplane over the top of the whipped cream

1.5 oz Slane Irish Whiskey
.5 oz Raw Cacao Orgeat
.5 oz Green Chartreuse
3 oz Cold brew coffee (The Rye Priestess from Hexe, medium grind, 24 hour cold brew)
Espresso and Kombu Aquafaba foam topper
Fresh ground nutmeg and manicured lemon peel garnish

Combine the Slane Irish whiskey with the Green Chartreuse, Raw Cacao Orgeat, and cold brew coffee in a shaker filled with ice. Shake until the shaker is frosty and ice cold to the touch, about 10 seconds. Double strain into a chilled coup glass. Using an iSi whipper, top with espresso kombu aquafaba foam. To finish the delicate and delicious drink, grate some fresh nutmeg on top and gently place manicured lemon peel on the rim of the glass.

To make the raw cacao orgeat, combine 235 ml of cashew milk, 140 g of sugar, 30 g raw cacao powder, the zest and juice of one orange (medium sized), and 1 cinnamon stick into a pot over medium heat. Bring to a near boil, then let simmer at a low heat for at least 15 minutes, making sure the sugar and cacao powder is fully incorporated. When the orgeat is fully incorporated strain into a sterile container, add 1 oz of rum to stabilize. Label, date, and please into a cooler or fridge.

Espresso Kombu Aquafaba: In a small pot combine 375 ml aquafaba (par-cooking 250 g dried chickpeas and 10 g of dried kombu for 2 hours), 160 ml coconut cream, and 10 g of sugar. Bring to a near boil. Using a french press pour the combined aquafaba over 30 g of finely ground espresso beans. Let steep for approximately 1 minute. Strain into a sterile iSi container, close the lid and place into a cooler or fridge for at least 1 hour, until fully cooled. Then charge twice with nitrogen gas.

1 oz Slane Irish Whiskey
3 oz Godiva Dark Chocolate Hot Cocoa (powdered or Keurig)
1 oz Unicorn Blood Dark Matter Espresso
Top with Dandies Vanilla Marshmallows
Garnish with Cadbury's chocolate shavings

Preheat a Slane Georgian Irish Coffee glass with hot water.
Add 1 oz Slane Irish Whiskey.
Add 3 oz Godiva Dark Chocolate Hot Cocoa.
Add 1 oz Unicorn Blood Dark Matter Espresso.
Top with Dandies Vanilla Marshmallows.
Lightly toast marshmallows with a benzomatic torch until golden brown.
Grate a Cadbury's chocolate bar over top until marshmallows are lightly covered in shavings.
Enjoy by the fire!

- 2 oz ancho chiles infused Slane Irish Whiskey *
- 6 oz Burundi Big Shoulders coffee
- 0.25 oz apple-cinnamon syrup *
- 3 dashes chocolate bitters
- topped off with a vanilla beans and orange peels foam *
- grated chocolate and orange garnish

Combine Slane Irish Whiskey, Burundi coffee, apple-cinnamon syrup, and chocolate bitters in a coffee glass. Top off with vanilla bean orange peel foam. Grate chocolate and orange over foam.
* combine 5 oz of ancho chiles and 1 liter Slane Irish Whiskey in a cambro and let sit to infuse for 24-48 hours depending on flavor liking, strain.
* boil 32 oz of water, add 2 diced green apples and 8-10 cinnamon sticks. Wait until apples softened then add 2 lbs of granulated sugar. Stir until sugar is dissolved, strain.
* combine 16 oz heavy whipping cream, 4 vanilla beans, and the peels of one orange in a whipping siphon. Charge it with nitrous oxide

1 1/2 oz Slane Irish Whisky
2 1/2 oz Almond Milk
1 oz Falernum Syrup
2 Dashes Coffee Bitters
5 oz coffee Cold brew
3 coffee beans as a garnish

add the ingredients into ISI, except the brew, milk preferible very cold then use 2 charges of nitro shake it well wait a bit to serve, then add the coffee cold brew into the glass preferible very cold, top the glass with the crema mix.

Slane Irish Whiskey - 1½ oz
Vajra Blended Coffee (Nepalese and Indian) from Sparrow Coffee - 2 bar spoon and 2 oz of water
Manzanilla Jerez Wine - ½ oz
Homemade Falernum - 1 oz
Heavy Cream Infusion with Vanilla and Nutmeg
Garnish: Nutmeg powder on top

The cocktail has characteristics that are somewhat warm to hot to give the essence and experience of an Irish Coffee with new flavors and senses through each sip.

I used a vacuum coffee brewer during the process of infusing the coffee with the cocktail ingredients. First, in my vacuum coffee brewer, I added in 2 bar spoons of the coffee, 1½ oz of Slane Irish Whiskey, ½ oz of Manzanilla Jerez Wine, and 1 oz the homemade falernum.

Then, I added 2 oz of water to heat up the vacuum coffee brewer and put the lid to let the water rise and infuse the coffee and the ingredients.

When all the water finished rising, I kept the lid on and kept the vacuum coffee brewer over the heat for 4 minutes to allow all the ingredients to become one harmonized combination. After the 4 minutes have passed, I turned off the heat and let the mixture sit for 30 seconds.

Then, I served the drink in a coupe glass and added the vanilla and nutmeg infused heavy cream using a siphon. If there is no siphon available, one can use a milk frother for the heavy cream as a topper for the cocktail.

Finally, to finish of the cocktail, I added a small amount of nutmeg powder. Nutmeg is a spice that has a distinctive strong fragrance and has a warm slightly sweet taste, which makes is the perfect garnish for my cocktail.

When someone sips on my cocktail, first they will taste the tannins of the nutmeg powder that allows for a savory and refreshing flavor. Then, this taste will be balanced and complemented by the peculiar flavor of Slane Irish Whiskey and sweet savor of the falernum.

The Process of Making Homemade Falernum:
Ingredients: 3 cinnamons sticks, 8 cloves, 2 star anise, 150g of toasted almond, 500g of water, and 500g of sugar.

I toasted the almonds, and combined it with the rest of the ingredients in water and left it over overnight.
The homemade falernum that I made does not have a citrusy taste.

Process of Making Heavy Cream Infusion with Vanilla and Nutmeg:
In a container, I added 500g of heavy cream, 3 branches of vanilla, 20g of nutmeg, 2 butter spoons of gelatin, and 100g of simple syrup.

To give the infusion more consistency, I mixed it until it has a heavy and creamy consistency that we can add with a bar spoon over our cocktail.

Tools Used:
• Vacuum coffee brewer.
• Siphon or milk frother.

2 oz Slane Irish Whiskey
0.50 Heavy cream
0.50 Lemon juice
0.75 Honey syrup
1 egg white
1 Collins coffee ice cube "Metric coffee from Honduras"

Add all ingredients into a shaker and dry-shake (without ice) vigorously.
Add 3 ice cubes and shake again until the ice is melted.
Place the coffee ice cube into a Collins glass and stir for 15 seconds.
Double strain the cocktail into the Collins glass.

*I used the French Press to make my homemade Cold Brew and Collins coffee ice cubes.
Using a standard 8 Cup French Press add 4 oz of coarse ground coffee "Metric coffee from Honduras" to the bottom of the French Press.
Pour 3 coups of cold or room temp water over the grounds gently.
Gently stir to get all of the grounds wet.
Let sit for 14-16 hours at room temperature.
Press and train using a coffee filter (for a better coffee quality) into covered jar or vessel for storing your cold brew in your refrigerator.
Pour carefully the cold brew into the Collins ice mold and place it into the freezer for 8-10 hours.
After 8-10 hours your are going to have your Collins coffee ice cube ready to go.

*Honey syrup: 3 parts honey syrup, one part water.
Add ingredients into a small saucepan over medium heat and stir until is dissolve.

2 oz Slane Irish whiskey
1/4 oz Bitter Truth Golden Falernum
2 oz Alchemy Coffee House and Roastery Costa Rican Blend espresso
4 dashes Fee brothers whiskey barrel aged bitters
1oz Benriach curiositas infused sweetened condensed milk
1oz Benriach curiositas infused clotted cream

Pour 1 oz of Benrich infused condensed milk into coffe glass or mug
Add
2 oz Slane Irish whiskey
1/4 oz bitter truth golden falernum
2 oz hot espresso (Alchemy/costa Rican blend)
2 dashes of Bitters
Top w
1 oz BenRiach infused clotted cream
Add
2 dash bitters on top of clotted cream

To make infused creams
Just stir or whisk 1/10 scotch/clotted cream and condensed milk

2 oz Slane Irish Whiskey
1.25 oz Bridgeport Coffee Public School Blend Cold Brew Concentrate
.5 oz Horchata Concentrate
.5 oz Heavy Whipping Cream
.5 oz Beaten Egg
1 spritz Black Cardamom Tincture to garnish

Prep the Slane Nog: Combine 1.5 oz Slane Irish Whiskey, .5 oz Horchata Concentrate, .5 oz Heavy Whipping Cream, and .5 oz Beaten Egg. Dry shake vigorously and store in fridge indefinitely. Start enjoying immediately or wait at least three weeks for a rounder, smoother, silkier, and hardier profile.

Chill a coupe. In a shaker add .5 oz Slane Irish Whiskey and 3 oz Slane Nog. Shake with 2 equally-sized frozen cubes of Bridgeport Coffee Public School Blend Cold Brew Concentrate totaling 1.25 oz until cubes break down. Roll into chilled coupe. Garnish with a spritz of Black Cardamom Tincture.

*To make Bridgeport Coffee Public School Blend Cold Brew Concentrate:
Steep 2 oz by weight freshly coarse-ground Bridgeport Coffee Public School Blend beans with 1 cup filtered water for 24 hours. Strain & bottle. Store in fridge for up to 1 week.

**To make Horchata Concentrate:
Rinse 1 cup brown rice to remove any dirt or impurities. Soak 1 cup rice & 3 finely chopped cinnamon sticks for five hours in a bowl of filtered water. Strain and reserve both water and the mixture of rice & cinnamon. By weight, blend 2 parts reserved water with 1 part blanched almonds and then strain to make unsweetened almond milk. Heat unsweetened almond milk to 155 degrees Fahrenheit. Combine 250 g heated unsweetened almond milk & 250 g Demerara sugar. Stir until sugar dissolves. Blend with 250 g reserved mixture. Strain & bottle. Store in fridge for up to 1 week.

***To make Black Cardamom Tincture:
Combine .5 oz crushed black cardamom pods & .5 oz roasted crushed black cardamom pods with 3 oz Everclear 190 for 48 hours. Strain & bottle. Store at room temperature for up to 1 year.

Repurpose spent rice & cinnamon mixture within 24 hours (such as rice pudding). Repurpose or compost spent coffee grounds, almonds, cardamom, and egg shell.

1oz Slane Irish Whiskey, 1oz Cynar, 3oz Dollop coffee, topped w egg whites and grated orange

Brew your coffee. Add your liquor. Top with egg whites (egg whites include with lemon juice, simple syrup, and triple sec). Grate fresh orange peel for garnish.

1 oz Slane Irish Whiskey, 3/4 oz Screwball Peanut Butter Whiskey, 3 oz Dollop Honduras Finca La Mora Coffee, homemade infused whipped cream (egg whites, 1 oz triple sec, 1 oz simple syrup, 1 oz lemon juice), topped with Spiced vanilla bean sugar.

1. Pour 1 oz Slane Irish Whiskey and 1 oz Screwball Peanut Butter Whiskey into warm glass.
2. Stir with 3 oz of Dollop Honduras Finca La Mora Fresh brewed coffee.
3. Top with homemade Whipped cream (may use “whipper” or whip together in a bowl 3 egg whites, 1 oz triple sec, 1 oz lemon juice, and 1 oz simple syrup).
4. Sprinkle top with Spiced Vanilla Bean Sugar or powdered nutmeg. (Savory Spice Shop in Lincoln Square)

Cocktail:
2oz - Slane Irish Whiskey
1.5oz - 4:1 Cold Brew Concentrate
0.5oz - 2:1 Dark Brown Sugar Syrup
1 - Large Egg White
1.5 oz Egg Nog Blend
Angostura Bitters for Garnish


Egg Nog Blend:
Yield: Approx 9oz
6 Large Egg Yolks
2 Tbsp Dark Brown Sugar
6oz Heavy Whipping Cream
1. Beat yolks and sugar together until dissolved, and you get thick ribbon when whisk is lifted
2. Slowly add cream while stirring until fully combined
3. Keep refrigerated

2:1 Dark Brown Sugar Syrup
200g Dark Brown Sugar
100g Filtered Water
1. Combine sugar and water, over medium heat
2. Stir until sugar is completely dissolved
3. Immediately remove from heat, once it begins to boil
4. Cool and store for use

4:1 Cold Brew Concentrate
400g Room Temperature Filtered or RO Water
100g coarsely ground Dark Matter Starry Eyes Coffee
1. Add Coffee to French Press
2. Add Water to French Press
3. Steep for 17 hours at room temperature
4. Strain and store in refrigerator

1. Combine Whiskey, Syrup, Egg White, and Cold Brew Concentrate in Shaker
2. Dry shake without ice for 15-20 seconds, then add ice to the tins and shake again for 30-45 seconds
3. Add 1.5oz Egg Nog Blend to bottom of rocks glass
4. Strain shaker into rocks glass
5. Garnish with 4-5 drops of Angostura bitters

Shane Irish Whisky 1.5 oz
Coffee 1/2 cup
Homemade Chartreuse whip cream
(Heavy Whipping cream 5 oz, Chartreuse 2oz, Green food dye 2 drops)

Pre make the Chartreuse Whip Cream by adding the Chartreuse, heaving whipping cream and food dye into a chilled bowl, and whisk on high for one minute, until stiff peaks form.
Combine Slane Irish Whiskey with coffee. Top with Chartreuse whipped cream. Sip and Enjoy!

1.5oz Slane
3oz Seismic Metric Coffee prepared in an aero press
2oz Cascara infused Kilgus local heavy cream
.5oz cascara orange syrup
Cascara + orange hard candy

Aero press coffee Inverted:
30g ground Metric seismic coffee blend
7/10 grind
100g hot water added to grinds
Stir vigorously for 10 seconds until all grounds completely drenched and it is frothy
Press out excess air and brew for 60 seconds
Turn over and press out all liquid
Dilute with 115g hot water

Cascara infused whipped cream:
250g kilgus heavy cream to 20g ground cascara bring to simmer turn off and let cool then strain. Whip in a milk frothier for a silky texture.

Cascara + Orange syrup
35g fresh squeezed orange juice
55g cascara tea
45g raw sugar

Bring to simmer until sugar dissolved. Let cool.

Cascara Tea
30g whole cascara berries
400g hot water

In a french press let infuse for 20 minutes then press and let it continue to infuse. Use whenever.


Cascara + Orange Hard Candy
Bring cascara tea + orange peels + sugar to 304F and place in molds. Let cool and enjoy!


Cocktail Preparation
Add whiskey and cascara orange syrup to coffee and top with cascara infused whipped cream. Garnish with crushed cascara and hard candy.

2 oz. Slane
4 oz. Intelligentsia's Metad Beku Ethiopian Coffee (Brewed to Double Strength*)
.75 oz. Indian Spice Simple Syrup**
Freshly whipped Coconut Cream.***
Flamed Orange Peel.

Add all liquid ingredients to mug of choice.
Stir.
Top with Coconut Whipped Cream.
Express with flamed orange peel.

Sláinte.

Repeat.




Special Recipes:

*DOUBLE-STRENGTH COFFEE*
If you aren't weighing out your coffee, you probably should be.
Typically you would want a 1g:18g ratio (coffee:water).
For this I recommend a 1g:9g ratio.
The Whiskey and the Indian Spice Syrup will water down the coffee, so you want it a bit stronger so you feel like you're really drinking.....well, coffee.

**INDIAN SPICE SYRUP**
450g Water
114g Demerara Sugar
336g White Sugar

2 Sticks Cinnamon (8g Powdered, if you don't have sticks)
10g Fennel Seed
10g Black Cardamom
5g Green Cardamom
5g Fenugreek
5g Whole Star Anise
20g Orange Peel (from one large orange)

Add Sugar and Water to Small Sauce Pot. Heat until well dissolved.
Meanwhile, toast everything but the Fennel Seed and the Orange Peel in a dry skillet on low.
The Fenugreek should start to dance around a bit.
You should probably dance along with it.
After it starts to brown but before it starts to burn, take everything out and combine with the fennel seed in a mortar.
Using the pestle, grind everything down, cracking the cardamom pods open and turning it into a coarse consistency.
Combine with Orange and the Simple Syrup in a sealed jar.
Infuse for 8 hours at 140°F.
Or up to 24 hours at room temperature, making sure to shake it every once in a while to show it that you care.
Strain through a fine mesh sieve.

***COCONUT WHIPPED CREAM***
Two Cans Coconut Cream
1 tsp Neilson Massey Vanilla Bean Paste (or to taste)
2 tsp Maple Syrup (or to taste)

In a bowl, combine one whole can of Coconut Cream with the CREAM ONLY from the second can (leave it sitting in the fridge overnight and it'll naturally separate from the water.
Add Vanilla and Maple. Make sure to work out any chunks for a smooth consistency.
Using an iSi Whipped Cream Charger, whip all ingredients together.
I used a 1L Charger, so if you have a Pint-Sized one, half this recipe.
If you DON'T have a charger, you can whip it by hand or with a stand mixer.

2oz Slane Irish Whiskey
0.75oz Spiced Orange-Cranberry syrup*
0.5oz Averna Amaro
4oz Dark Matter Old Dank Nick Aeropress Drip Coffee

Topped Cardamom Infused Whipped Cream*
Garnish with grated chocolate covered espresso beans

Prepare 4oz of Dark Matter Old Dank Nick using an Aeropress
Build Slane Irish Whiskey, orange-cranberry spiced syrup and Averna Amaro in glass
Top with drip coffee, stir gently to incorporate
Using a shaker, whip cardamom infused heavy whipping cream
Slowly pour whipped cream over the back of a barspoon on top of the spirit-coffee mixture
Grate chocolate covered espresso beans (from Trader Joe's!) over the top.

Sip and enjoy!

Spiced Orange-Cranberry syrup:
Weigh out:
0.5oz Cinnamon sticks
0.15oz Whole Clove
0.1oz Nutmeg
0.05oz Star Anise
Place spices in Lewis Bag, lightly crush (spices should be coarsley crushed, broken up into small, thin pieces)
Combine 15oz Orange Juice, 15oz whole cranberries, 30oz sugar, and spice blend in saucepot
Cook until sugar dissolves, then simmer until cranberries look like they're about to burst (about 20 minutes).
Macerate with no heat for 1 hour
Fine strain to remove solids

Cardamom Infused Whipped Cream:
Lightly toast whole green cardamom pods, add to fresh heavy whipping cream and allow to sit overnight

1 oz Slane Irish whiskey
.75 oz Brovo Amaro no 1
.50 oz rosemary Demerara
top with (up to 3.5 ounces) coffee - Chicago French press original blend
Amaro infused whipped cream
caramelized banana garnish

Demerara 2:1 sugar, water ratio. bring to boil with 6-8 sprigs of rosemary
whipped cream, 1 quart heavy whipping cream , 1 oz bravo amaro 1
bananas, 1 banana sliced, covered in brown sugar and cinnamon,

company coffee, Demerara, and coffee into mug, gently stir to mix ingredients together
top with an even layer of whipped cream,
add 2-3 skewered bananas on top of cocktail

1.75oz Slane Irish Whisky
1oz heavy cream
1oz Metropolis Coffee Company Schweik's Blend
0.75oz Lapsang-Blueberry syrup
fill with Mineral Water
Garnish with Graham Crackers, Marshmallows, and Blueberries

Combine all ingredients minus soda into iSi Whipper, charge with Nitrogen charger, and shake till fully integrated.
discharge into a collins glass and fill with soda water, garnish with Blueberry and marshmallow skewer with Graham Cracker sticks.

1.5 oz Brown Butter Fat-Washed Slane Irish Whiskey
.25 oz Green Chartreuse
.75 oz Masala Chai Spiced Chocolate Oat Milk Syrup
2.25 oz Pour-Over Big Shoulders Peru Cajamarca - Wilmer Alarcon Mirez Estate (Brewed with a Hario V60 at 16.8:1 water to coffee)

Top with Slane and Olorosso Sherry whipped cream, and a Slane smoked salt caramel drizzle.

Combine all liquid ingredients in a frother (you can use a frothing pitcher and a steam wand, or an electric frother for this process) to evenly heat and build a light foam. Pour into a warmed glass and top with the Slane & Sherry whip and a salted Slane Caramel drizzle.

Coffee Brewing Instructions:

In an electric kettle heat 370 grams of water (use spring water and not tap) to 205 degrees. Place a warmed Hario V60 Pour-over Brewer on top of a warmed vessel (be sure to pre-wet your filter as well) and place 22 grams of Big Shoulders Peru Cajamarca in the filter. Pour 50 grams of water over the coffee to bloom and give the bloom a quick gentle stir to help with co2 off-gassing and preventing excess bitterness. Pour the remaining water in 50-gram increments, pouring in a circular motion over the course of 3 minutes keeping your grounds immersed through the brew and maintaining a consistent water line.

Brown Butter Fat-Washed Slane Irish Whiskey:

In a saucepan melt one stick of unsalted butter over medium, swirling occasionally in the pan until it turns a medium brown and smells nutty. Transfer to a sealable container, add 16 ounces of Slane Irish Whiskey, and whisk together. Let sit at room temperature for 1 hour, then transfer to the freezer for 12 hours. Remove from freezer, fine strain, and transfer to a bottle. Reserve butter to make whiskey caramel.

Chai Spiced Chocolate Oat Milk Syrup:

In a saucepan combine 10 oz chocolate oat milk (I used chobani) 3 ounces fair trade organic palm sugar, and 2 tsp chai spice mix (1.5 Tbsp ground cinnamon (50/50 blend of Ceylon and Saigon cinnamon) 1 Tbsp ground ginger,1.5 tsp ground black cardamom 0.25 Tbsp ground black pepper 0.25 tsp ground nutmeg 0.25 tsp ground cloves)and bring to a near boil, stirring to dissolve sugar. Reduce heat and simmer covered for 5 minutes, remove from heat, fine strain, label, bottle, and date.

Slane & Oloroso Sherry Whipped Cream:

In an ISI combine 6 ounces heavy cream, 3 tbsp powdered sugar, 1 oz Slane Irish Whiskey, and 1 oz Oloroso Sherry. Vigorously shake double charge and store in the refrigerator.

Smoked Salt Slane Brown Butter Caramel:

In a pan melt, the brown butter reserved from making the fat washed Slane. Transfer to a bowl, rinse and wipe the pan and add 1 cup granulated sugar, and over medium heat stir often until melted. Whisk in brown butter until incorporated, reduce heat to low and add ½ cup heavy cream and 1 ounce Slane, whisking until sauce becomes glossy and simmer for three minutes, add ¼ tsp smoked salt, stir until dissolved, remove from heat, cool, label, bottle, and date.

Cocktail:
1.5 oz Slane Irish Whiskey
0.75 oz Molasses Spice Syrup (1)
4 oz pourover coffee (Metric Honduras Benjamin Paz Honey Pacas)

Garnish:
45 g Slane Pomegranate Cardamom Granita (2)
30 g Meringue (3)
Freshly grated nutmeg

1. Molasses Spice Syrup
200 g dem
10 whole cloves
2 star anise
10 g peppercorns
5 g allspice
10 cardamom pods
1 whole nutmeg crushed
20 g cinnamon sticks
60 g molasses
40 g ginger discs
72 g espresso (dbl shot)
150 g water

Combine all ingredients on the stove and simmer on low for 15 minutes. Let cool completely, then strain out solids.

2. Slane Pomegranate Cardamom Granita
2 g allspice
8 cardamom pods
15 black peppercorns
4 whole cloves
36 g sugar
130 g water
1/2 tsp gelatin
64 g acidulated fresh pomegranate juice
30 g Slane

Toast allspice and cloves in a pan on the stove until fragrant. Roughly crush with a mortar & pestle. Combine spices, sugar, and water on stove. Bring to a boil and remove from heat. Add in gelatin while stirring vigorously to dissolve. Let cool completely and add Slane and pomegranate juice. Strain into a pan in thin layer and freeze. Every so often, scrape the granita until it is fully frozen and like wet sand.

3. Meringue
100 g egg whites
75 g superfine sugar

Combine sugar and egg whites in blender and blend until fully dissolved. Strain into an isi and chill for 30 minutes in an ice bath. Charge 3 times with soda chargers, shaking vigorously in between charges. Reserve in ice bath.

Pour hot water into serving glass to pre-heat. In a small tin set over hot water, combine ingredients and give a brief stir to combine. Empty the pre-heated mug, and pour in the cocktail. Combine the Slane Pomegranate Cardamom Granita and the Meringue by folding together, then slowly layer on top of the cocktail using the back of a spoon, and top with freshly grated nutmeg.

1 oz Slane Irish Whiskey
.75 oz Grand Marnier
.25 oz Yellow Chartreuse
.5 oz Orange/Vanilla infused Demerara Syrup
3.5 oz Dark Matter Machete Coffe
2 oz Heavy Whipping Cream

Orange/Vanilla Infused Demerara- 2:1 ratio add sugar and water to pot along with fresh orange peels and whole Vanilla Beans and bring toquick boil and lower heat to simmer until thickened. let cool remove orange peels and refrigerate dem and Vanilla Bean over night. Fine strain after 12 hours.
Prepare glassware by adding hot water to temper glass-empty once glass is warm
Add Slane Irish Whiskey, Yellow Chartreuse, Grand Marnier, and Orange Vanilla Dem into Irish Coffee Mug
Add 2 oz heavy whipping cream to boston shaker and shake vigorously until thickened
Top with 3.5 oz of Dark Matter Machete Coffee
lightly layer heavy whipping cream to float over coffee
use Y peeler to create a long Orange swath express over cocktail and twist into a spiral to be placed on top of glass. ENJOY IT!

1.5 oz Slane Irish Whiskey
6 oz Metropolis French Roast coffee
1 oz red pepper infused brown sugar syrup
2 dashes Fee Brothers Black Walnut Bitters
1 Lindor dark chocolate ball
Whip Cream

Pour 1.5 oz of Slane Irish Whiskey into glass, followed by 1 oz of red pepper infused syrup, and 6 oz of Metropolis French Roast coffee.
Add two dashes of Fee Brothers Black Walnut bitters and drop a dark chocolate Lindor ball into coffee.
Top with whip cream.
Stir before drinking.
Enjoy.

1.5 oz Slane Irish Whiskey
.5 oz 2:1 Demerara syrup
3 oz Red Bay 'Coltrane' coffee
1 oz Somrus Chai whipped cream
Green Cardamom

Prepare coffee using a moka pot.
Fill the lower chamber with hot water just below the pressure valve.
Insert the funnel and fill it with ground coffee to the top.
Do not tamp, just smooth over.
Screw the upper part of the pot on to the base and set on stovetop.
Set burner to moderate level and leave lid open to keep watch on the process.
Remove from heat when the top of the pot is filled with coffee. The color of the foam will change to a light amber color.

As the coffee is brewing, you can prepare the Somrus Chai whipped cream.
Combine 3 parts heavy whipping cream with 2 parts Somrus Chai.
Whip together using a milk frothing wand or hand mixer. Set aside.

Temper glass with hot water before building drink and dump out hot water when ready.
Begin build with .5oz of 2:1 Demerara syrup.
Add 1.5oz of Slane Irish Whiskey.
Add 3oz of Red Bay 'Coltrane' coffee.
Top with a float of Somrus Chai whipped cream using the back of your barspoon
Garnish with grated green cardamom.
Enjoy!

1 ½ oz. SLANE Irish Whiskey
5oz. Hot Coffee – Coffee used: METRIC COFFEE – Origin: Benjamin Paz from Honduras
1oz Orgeat Syrup – Brand used: Master Mixers Orgeat Syrup
3 oz. Heavy Whipping Cream -Vanilla Flavored*
Marshmallows – Colored are optional – Use food grade colorant

In a tall skinny glass add coffee, whiskey and slowly pour whipped cream until you reach a bit over the glass' rim.
Garnish with marshmallows.

Pre-Cocktail Preparation

Coffee Brew Method: Italian Moka Pot - Stove top – 4 cups size

Ingredients:

3 ½ Coffee Spoons - Medium Fine Grind
8 oz. Water

Prep:

Fill the coffee pot with 8 ounces of water, then add 3 1/2 spoons of grounded coffee to the coffee pot filter and 5 seeds of green cardamom, brew to medium heat and when done immediately take it from the stove.

*Vanilla Whipped Cream Recipe

Ingredients:

3 ½ oz. Heavy Whipped Cream
½ oz. Vanilla Liquor – Used: Giffard Vanille de Madagascar liquor Subs: Tuaca – Licor 45

Prep:

In a small bowl or a mug whip cream until stiff peaks are just about to form. Beat in vanilla, sugar and salt until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
A milk frother is recommended, if you have one.

1.5 oz Slane
.75 oz Walnut-Toffee Oatmeal Cookie Orgeat *
3 oz French Press Coffee (intelligensia espresso blend) *
1 oz Velvet Falarenum Cream *

Build in glass
3 oz Hot coffee first
stir in .75 oz orgeat syrup
measure and pour in1.5 oz Slane Irish Whiskey
Spoon on Velvet Falernum cream

Walnut-Toffee Cookie Orgeat:
200 grams Toffee Walnut oatmeal cookies
3 Cups water
1.5 cups sugar
1/8th tsp orange blossom water
1/2 oz vodka.
combine cookies water and sugar in pot for 15 minutes until dissolved. Let cool, place in blender with orange blossom water and vodka- strain through nut milk bag and store. (store up 2 weeks.)

French Press Coffee:
35 g Coffee
16 oz hot water
steep for 4 minutes

Velvet falarenum Cream
4 oz cream
.75 oz velvet Falernum
beat until thick peaks.

*Walnut Toffee Oatmeal Cookies*

1/2 cup butter, melted and cooled slightly (4 ounces/ 113 grams)
3/4 cups firmly packed brown sugar ( 170 grams)
1 large egg (about 2 ounces/ 57 grams, out of shell)
1 teaspoon vanilla extract
1 cup gluten-free flour (cup for cup)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground clove
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups gluten-free quick or old fashioned oats, uncooked (5 1/4 ounces/ 148 grams)
1 cup equal parts *Walnut toffee*, dried cherries and raisins (about 6 ounces/ 170 grams)

Instructions
Preheat oven. Adjust oven rack to middle position and heat oven to 350 degrees Line two baking sheets with parchment paper.

Make the dough. Stir together melted butter and brown sugar until smooth. Add egg and vanilla extract. Mix until smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and cherries, toffee and raisins. Mix until combined.

Scoop and Bake. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don't spread much. Bake until set, about 12 minutes.

Cool. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. (While they cook, bake the remaining dough on the second baking sheet.) Transfer cookies to a wire rack and allow to cool completely.

*Walnut Toffee*
1/2 cup toasted walnuts
1 tsp baking soda
1/4 tsp salt
(parchment paper lined baking tray- toast in oven for 8 mins on 350 degrees)
add 1 cup sugar to 1/2 cup browned butter until melted, bring up to 300 degrees remove from heat add salt and baking soda. Spread out on parchment paper and let cool Then hop into pea sized bits and set aside to add to oatmeal cookies.

8oz Hexe Behemoth, French Pressed
1.5 oz Slane Irish Whiskey
1 Gelt coin
1/2 oz Raspberry Creme

While your coffee is brewing; Mix 1 oz whipped creme with 1/4 oz Raspberry simple syrup, blend until you attain a smooth consistency and set in freezer. Once coffee is brewed; Set aside 8 oz, place you choice of gelt in the bottom of the glass and pour Coffee over your coin. Remove Raspberry Creme from freezer, mix again to bring back smooth consistency, then slowly mix into coffee blending both chocolate and Raspberry! Garnish using sprig of Rosemary as a skewer with a single Raspberry and a Coin of Gelt! L'Chiam

1.25 oz Slane Irish Whiskey
4.50 oz Sip of Hope Espresso Blend
Float Toasted Oat Demerara Cream*
Dust with finely ground espresso beans, coarsely ground Himylian Sea Salt, and mist of Slane Irish Whiskey

In a classic Irish Coffee Mug, build cocktail in the glass starting with 1.25oz of Slane Irish Whiskey, 4.50oz of Sip of Hope Espresso Blend (Pourover brewing method) and float with Toasted Oat Demerara Cream (approx 1.5oz). For the most inviting aromatics, mist entire cocktail with Slane Irish Whiskey with atomizer, dust with finely ground Sip of Hope Espresso Bland and coarsely ground Pink Himylian Sea Salt.

** Toasted Oat Demerara CBD cream
In a small pan over medium heat, toast one cup of Steel Cut Oats, tossing frequently until aromatics are fully released. It should smell like they are about to burn, but not burning. Add two cups of filtered water and a full teaspoon of Kosher Salt. Stir well and bring to simmer, remove from heat.

Let toasted oats steep in water, approx 5 min, then strain liquid through Superbag or cheesecloth. Squeeze lump of oats in the bag - that’s the good stuff. Pour liquid into measuring cup and add filtered water, to bring solution to a total of 1 cup to compensate for evaporation. Stir in an equal part of Demerara sugar. Buzz with an immersion blender if you are impatient like me and set aside to cool.

* With immersion blender, mix 4 parts heavy whipping cream, 1 part toasted oat demerara, and 1 part Nannoz CBD simple syrup. Do not overmix, cream should be airy and runny, no peaks or ice cream.

1.25 oz Slane Irish Whiskey
3 oz of espresso or french press Metric's Honduras coffee
.5 oz spiced date syrup
whipped cream with orange bitters

heat glass with boiling water while making coffee
empty glass
add 2 oz Slane Irish Whiskey, .5 oz spiced date syrup and oz espresso/coffee to glass and stir.
top with slightly whipped cream/orange bitters
Garnish with nutmeg and express orange peel and toss.



The cream is whipped with a ratio of 3 dashes orange bitters to 2 oz of cream.

Spiced Date Syrup:
add one teaspoon of clove, one cinnamon stick, and one teaspoon of allspice and slightly toast before adding one cup of water, and one and a quarter cup of demerara sugar with 10 dates chopped one medium piece of ginger chopped. Stir until sugar is incorporated and simmer for ten minutes stirring occasionally. Let cool, and strain through a coffee filter or cheesecloth.

1.5 oz Slane Irish Whiskey
.5oz Artichoke amaro
1.5oz homemade Metric Coffee Cold Bew
.5oz spice maple
2 dashes Woodford Reserve sassafras and sorghum bitters
1 dash cardamom bitters
Topped with coffee and orange liqueur whipped cream.

Add all components into a mixing glass and stir with ice for 20 seconds. Strain contents into an Irish coffee glass. Top with coffee infused orange liqueur whipped cream and grate a coffee bean on top.