Buckle up, coffee fiends and cocktail connoisseurs, because we’re about to blow your shamrockin’ minds! We’re unleashing “Midnight in Dublin,” an epic take on an espresso martini that’s equal parts Irish mischief and caffeinated chaos, just in time for St. Patrick’s Day. This isn’t your grandma’s watered-down Irish coffee—oh no. We’re talking a gutsy blend of Irish whiskey, velvety Irish cream, and Carmel Valley Coffee Roaster’s Organic Espresso 1940, prepared so perfectly it could wake up a leprechaun on a bender. Get ready to sip the night away because we forged a four-leaf clover style miracle in a glass that’d make St. Patrick himself trade his staff for a cocktail shaker.
Building the Bevvy
Don’t settle for the watered down brands you see everywhere. You already know there is a producer, maker, artist, craftsman, that is doing a better job than the mainstream offers. So why should our recommended cocktails be any different? I’m not saying there is anything wrong with Jameson or Baileys in a pinch, but for this cocktail, a little shopping goes a long way to taking your drink to the next level.
Here are a few lesser known Irish Whiskey brands that make phenomenal products. We landed on Writers’ Tears Copper Pot, a triple distilled, non-peated, single malt Irish Whiskey. Stunning notes of vanilla and apple on the nose and a lovely palate of mocha, whipped cream, and malt. Aside from how lovely this adds to the cocktail, this is a perfect sipping whiskey.
Likewise for Irish Cream liqueur. Leave the Baileys on the shelf for Aunt Ethel when she visits. Glencara Family Estate was our favorite for the Midnight in Dublin. This is blended from the finest grass fed double cream from the Golden Vale of Clonmel and premium triple distilled Single Malt Irish Whiskey. Our other favorite which may be easier to source depending on where you’re located is Five Farms Irish Cream Liqueur. Five Farms is a true farm-to-table spirit crafted from single batches of fresh cream and premium Irish Whiskey. The cream is entirely sourced from five family-owned farms in County Cork. This was our favorite just for sipping but the Glencara played the best with the other ingredients in the finished product.
The Recipe
1.5 oz Writers Tears Copper Pot Irish Whiskey
1.5 oz Glencara Family Estate Irish Cream ( Five Farms Irish Cream if you can’t find Glencara)
.5 oz Drambuie
.25 oz Demerara syrup (Made from 1.5:1 ratio sugar to water)
1 Pinch of salt
Directions
1. In a shaker with no ice, add 1.5 oz Writers Tears Copper Pot Irish Whiskey.
2. Add 1.5 oz Glencara Family Estate Irish Cream Liqueur. Alternatively, you can use the Five Farms Irish Cream pictured below, as it is easier to find at the time of publishing. If you can find the Glencara, it really does add to the finish and the nose of the cocktail. Additionally its higher viscosity gives a great mouthfeel to the drink.
3. Add 1 oz of Mr. Black Coffee Liqueur. If you’ve tried making our signature Espresso Martini from an early blog post, then you already know how good this product is. The Mr. Black brand has really become a staple in the Espresso Martini world for those of us who demand better ingredients. They’ve won Gold in both the London and San Francisco International Wine & Spirits Competitions and are the coffee liqueur of choice in espresso martinis by famed mixologists. Born in Australia, the team there roasts the beans on-site and creates a concentrated cold brew that is later distilled into the final spirit.
4. Pull a few shots of Organic 1940 Espresso. Obviously the star of the show. Let sit for a few moments to come to room temperature.
5. Add 1oz of Organic 1940 Espresso
6. Add .5 oz of Drambuie. We understand this can be a little sacrosanct since this is technically a Scottish product. We believe in reaching over the aisle for cocktail betterment. It adds a lovely note of spice box to the finished product. We got extra cheeky and used this vintage bottle of 1970’s Drambuie.
7. Add .25 oz Demerara Simple Syrup. In a pinch you can use basic simple syrup or Turbinado which can be easier to find at Whole Foods or your local grocer. It’s worth it to click this link and order some Demerara for the house. Demerara is an unrefined sugar and has a higher amount of molasses in the finished product which adds depth and complexity to the sweetness of your cocktail. It is also a premium choice for margaritas, an old fashioned, paper planes, and other spirit forward cocktails. We do a 1.5 to 1 ratio sugar to water. Adding a shot of vodka to your finished product and keeping it in the fridge will allow you to keep it much longer.
8. Add a healthy pinch of salt. This is a secret not-so-secret ingredient that really brings the drink’s complexity up a level. It’s like adding flecks of Maldon Salt to a cookie or a chocolate truffle… another world of enjoyment.
9. Fill your shaker with quality ice. People often overlook the importance of ice. When you shake a cocktail you’re not just chilling it but you’re getting a lot of dilution from the ice which becomes an ingredient itself. We like to support the team at Revolution Craft Ice in Santa Cruz, you can order Large blocks, 2.5″, 2″, and 1.25″ crystal clear cubes. Not only will it make your drinks taste better but they are simply beautiful to look at in your rocks drinks as well. Speaking of beauty… how about that hand-painted, hand hammered copper shaker! The team at Tepotzli has become a fan favorite of cocktail lovers and mixologists. These works of art art made by skilled artisans in the Sierra Madre Mountains in Mexico.
10. Shake it like a polaroid picture. You want to make sure to give it a prolonged shake. The aeration is what gives the drink a nice frothy head. Strain and pour.
11. Make it purty by floating a few beans on top. Much like with sambuca, you need 3 or supposedly it’s bad luck. Nobody needs that.