Irish Coffee Martini

This drink melds Irish coffee with the espresso martini for an invigorating tipple. You can make your own cold brew or use an unsweetened commercial variety. Demerara sugar, a darker variety with molasses notes, is available at many grocery stores, but you can substitute turbinado or regular light-brown sugar in making this thicker, richer version of simple syrup.

Make ahead:

The syrup needs to be made and chilled at least 1 hour before making the drink. It can be refrigerated for up to 1 month.

RICH SIMPLE SYRUP

2 cups (420 grams) demerara sugar 1 cup (8 ounces/240 milliliters) water

FOR THE DRINK

Ice

1 dash aromatic bitters, such as Angostura bitters

½ ounce rich simple syrup

1½ ounces cold brew coffee concentrate

1½ ounces Bushmill’s Black Bush or another Irish whiskey Lemon peel, for garnish

Instructions:

Make the rich simple syrup: In a medium saucepan over medium heat, combine the sugar with water, and stir to dissolve the crystals. Bring to a boil, and cook at a rapid boil for about 30 seconds, then remove from the heat and let cool completely. Refrigerate until cold, at least 1 hour.

Make the drink:

Chill a Nick and Nora glass or coupe. Fill a cocktail shaker with ice, then add the bitters, syrup, cold brew and whiskey. Shake, then double-strain into the chilled glass.

Garnish with lemon oil by expressing a swath of peel over the drink, then discard the peel and serve.

1 serving

From Jillian Vose, beverage director at the Dead Rabbit in New York