Cold Brew Iced Irish Coffee - Something Edible
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Cold Brew Iced Irish Coffee

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Cold Brew Iced Irish Coffee


Servings: Makes 2 cocktails.

Prep Time: 12 hours

Cook Time: 5 minutes


Cold Brewed Coffee

  • 12oz French Press (You want a "3 cup press" - It's the small one.)
  • 1/4 cup ground coffee (Pick your fav.)
  • 8 fluid oz water (Filtered would be good here.)
  • Demerara Syrup

  • 1 cup demerara sugar
  • 8 fluid oz water (That's a cup too.)
  • The Cocktail Proper

  • 2 fluid oz Irish whiskey
  • 4 fluid oz cold brewed coffee
  • 2 fluid oz half and half
  • 1 fluid oz demerara sugar syrup

  • Instructions:

    For the Coffee-
    Add the coffee and the water to your French press carafe. Stir with something not metal (a bamboo skewer or plastic knife is good), gently place the lid on top without pressing the plunger and stick it in the refrigerator for 12 hours. At the end of a half day it's ready; press and pour.

    For the Demerara Syrup-
    While you coffee brews, you might as well get the syrup made. To a 2 quart saucepan, add the demerara sugar and water. Bring to boil over medium heat, stirring occasionally to help the sugar to dissolve. In about 10-15 minutes the syrup should just come to boiling; once it does, continue to simmer over medium heat for 5 minutes. At the end of 5, remove from the heat, and let the syrup cool to room temperature (you don't wanna handle hot sugar syrup if you don't have to). Move to a (clean) bottle and store lidded up in the fridge until ready to use.

    For the Cocktail-
    In a 12 oz Collins glass filled 2/3 with ice, add the Irish Whiskey, your cold brew coffee, half and half, and your homemade sugar syrup. Stir and serve.


    Throwing a party and need mo' joe? For a large (1L) french press, use one cup coffee grounds and a liter of water (it'll be a tight fit). The math's not perfect here (sue me), but it's close enough that it makes serviceable cold brew and it's easy to remember.

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