The flavors of chocolate and coffee are not frequently used in cocktail recipes. A White Russian with Kahlua doesn’t count by the way… those should be tucked away as fond (?) college memories. While creme de cacao is slowly gaining popularity, it’s still not considered a staple at most bars. In this drink, we mix a chocolate coffee liqueur with bourbon and apple jack to create a riff on a classic.
Inspired by an Irish coffee, this drink is its chilled cousin with modifications. A typical Irish coffee is a mix of Irish whiskey, coffee, simple syrup, and a float of whipped cream, served hot. But oftentimes, if a boozy drink is served warm, the alcohol vaporizes at an increased rate and makes the drink seem more alcoholic than it should be (think warm tequila shots vs chilled tequila shots… which one is more painful?). For our version we knew we wanted the drink to be ice cold to minimize burn.
For our first iteration, we used cold brew coffee. This turned out to be a failure because the slight acidic notes of the coffee became overly pronounced when mixed with alcohol and left a sour after taste. We ditched the cold brew and picked up a bottle of the Revolution Spirits Chocolate Cafecito (chocolate coffee liqueur) which removed the acidity and added the perfect chocolate-y warmth. The Laird’s Apple brandy provided a slight fruity aroma and the small amount of simple syrup was crucial in smoothing out the harshness of this super alcoholic drink. Topping it with freshly whipped heavy cream rounded out the flavors and produced a beautiful two layered cocktail.
Chocolate Jacked Irish Coffee
- 1 oz Laird’s Apple Brandy
- 1 oz Revolution Spirits Chocolate Cafecito (or any other chocolate coffee liqueur)
- 1 oz Bourbon
- 1/4 oz simple syrup
- 1 oz freshly whipped heavy cream (loosely whipped)
In a metal bowl, whip the heavy cream with a whisk. Whip until light and fluffy but not so much that it makes stiff peaks. It should be runny still.
Combine ice, Laird’s Apple Brandy, Chocolate Coffee Liqueur, Bourbon, and simple syrup in a stirring glass. Stir until cold (50 times). Strain into a coupe, and gently top with whipped cream (using a spoon).