1½ oz Slane Irish Whiskey
½ oz Cacao-Chai Tea Syrup*
Top with 3-4 oz Caffe Vita Queen City French Press Coffee

Top with Orange Whipped Cream*
Freshly Shaved Nutmeg and Orange Zest

*Tea Syrup
6 oz boiled water
8 grams chai tea
1 Tablespoon Cacao Nibs
1 cup Demerara Sugar
In a bowl or pitcher, steep the tea and cacao nibs with the boiled water for 6 minutes while covered. Strain the tea into a small saucepan over med-low heat. Add the sugar and stir to dissolve. Remove from heat and cool before storing in an airtight container in the refrigerator.

*Orange Whipped Cream
4 oz Heavy Whipping Cream
¼ oz Orange Extract
Combine 4 oz heavy whipping cream with ¼ oz orange extract in a cocktail shaker. Dry shake until the cream is thickened and ready to be spooned onto the coffee. This can be stored for 24 hours in a refrigerator.

Pour boiling water into an Irish coffee glass to preheat the vessel. Let it stand for a few minutes, and then dump the water out. Add the Slane Irish Whiskey, Cacao-Chai Tea Syrup, and Caffee Vita Queen City French Press Hot Coffee to the glass, leaving a half-inch at the top of the glass. Spoon the freshly shaken Orange Whipped Cream onto the coffee. Using a Microplane, grate fresh nutmeg and orange zest onto the whipped cream. Enjoy!

1oz Slane Irish Whiskey
4 oz Caffe Vita Classic Cold Brew
1.5 oz dark caramel sauce
.5 oz heavy cream
spoonful of lightly whipped cream
sprinkle of finishing salt

Build in a tall collins glass filled with ice.
Drizzle dark caramel sauce around inside of the glass.
Add Slane Irish Whiskey and Caffe Vita Cold Brew.
Float with .5 oz heavy cream.
Garnish with whipped cream and sprinkle of finishing salt.
Enjoy.

1oz Slane
0.5oz Nocino
0.5oz Ruby port
5oz Cafe Vita Theo Blend
Top with Cinnamon whip cream and walnuts

Preheat mug with hot water to warm. Empty water and add Slane whiskey, nocino and port to mug. Add 5oz freshly brewed coffee, then top with cinnamon whip cream and nuts.

1.5oz Slane Irish Whiskey
.75oz Amaro Dell'Erborista
.25oz Cardamom and White Pepper Honey Syrup
2oz Coconut Whip Cream

Cardamom and White Pepper Syrup:
In a sauce pan heat add 15g Green Cardamom pods and crack. Toast until aromatic. Add 1000g Honey and 500g water. Heat, staring until fully incorporated. Leave to infuse while cooling for 15min. Strain out solids.

Coconut whip cream:
1 can Coconut Lopez
1/4tsp Vanilla extract
Add all ingredients to a bowl and whisk until fluffy and light.

1.5 Slane Irish whiskey
.5 Brandy
.5 Amaro Nonino
.5 Brown sugar, fresh Sage and Cranberry simple
Dillanos Limited No. 72 Whiskey Rio Coffee
Whip

Simmer water, brown sugar, fresh Sage and cranberries then strain.
Add all ingredients, stir then top with whip, drizzle simple on whip and garnish with fresh Sage.

8oz glass,
1 oz of Slane Whiskey
6 oz of Phin-Brewed Vietnamese Coffee
1 barspoon of granulated coconut sugar
Whole Egg Cream

Cocktail Instructions
1) Pour boiling water into glass to warm glass
2) Start coffee process by preparing the ground coffee beans into the phin (Vietnamese coffee drip). Read below for proper coffee preparation of coffee via Phin.
3) When coffee is ready for cocktail, empty glass of warm water.
4) Fill 6 oz of coffee into cocktail glass.
5) Pour 1 barspoon of coconut sugar into coffee mixture and mix until sugar is diluted.
6) Pour 1oz of Slane into the coffee mixture
7) Top with Whole Egg Cream
General instructions on how to prepare Coffee via phin.
1. Place phin filter on top of cup
2. Add Vietnamese coffee (we recommend 2 tablespoons)
3. Shake out filter and add gravity press
4. Bloom coffee with 1/3 inch of hot water (195º-205º F) for 45 seconds
5. Add water to top of filter
6. Let brew completely and enjoy!

Whole Egg Cream
1. Place 2 whole eggs to 6 tablespoons of condensed Milk together in mixing glass over a heated surface
2. Use electric mixer to beat eggs until a foam tan colored cream where the ribbons are forming

1 1/2 parts Slane Irish Whiskey
1/2 part Fluffy Cardamom & Black Pepper Syrup*
4-6 parts Conduit Westlake Ave Coffee
Top w/ 1 1/2 parts Honey Nut Cheerio Heavy Cream**
Garnish w/ fresh grated nutmeg

*Fluffy Cardamom, Black Pepper Syrup:
400 g Water
400 g Sugar
12 g Cardamom pods
3 g Black Peppercorns
1 g Sea Salt
1/2 tsp Almond Extract
90 g Marshmallow Creme

- Grind spices and place into pot over medium heat. Stir until fragrant. Add sugar and water. Stir until sugar has dissolved. Add marshmallow cream and stir for ~5 minutes until it is well incorporated. Add almond extract and salt. Stir to incorporate. Allow syrup to cool then pass through a fine-mesh sieve. Bottle, date, and refrigerate until use. Use within 2 weeks.

**Honey Nut Cheerio Heavy Cream:
Combine 1 cup Honey Nut Cheerios and 1 cup heavy cream in a container. Stir gently. Allow to sit for 1 hour. Strain cream through a fine-mesh sieve. Bottle, date, and refrigerate. Use within 2 days.

Combine Slane Irish Whiskey and Fluffy Cardamom, Black Pepper Syrup in a small shaker tin. Place small tin in a larger tin with hot water in its basin. Stir to warm mixture. Pour mixture into a heated toddy glass. Top with fresh brewed Conduit Westlake Ave coffee. Gently layer Honey Nut Cheerio Cream. Garnish with fresh grated nutmeg.
Sip and enjoy.

1.5oz slane irish whiskey
0.5oz cherry liqueur
0.5oz vanilla bean infused demerara syrup
caffé vita smooth classic cold brew
*chambord infused whipped cream
edible gold star flakes for garnish

*chambord infused whipped cream:
•1/2 cup heavy whipping cream
•1tsp powdered sugar
•1.5oz chambord
whip till it’s loosely set.


1/ fill a collins glass with ice and set aside
2/ in a mixing glass, add ice and stir all ingredients except for the cold brew and whip cream
3/ strain mixture into the set glass, and top with the cold brew
4/ add a good dollop of whipped cream and sprinkle on the edible gold star flakes