My all time favorite coffee (until now) hails from the Buena Vista in San Francisco – a classic in my book. These Irish variations, however, come MIGHTY close. Lucky for you, we have the recipes! Plus, a spirited shot or two from the one and only Baileys…Happy St. Patrick’s Day!
The Lady Luck:
This round’s on Baileys! Did you know that Irish Whiskey does not have toasted barley? This gives it a smoother, more enjoyable finish. For a festive twist, add gold flakes into your green colored sugar for rim. 😉
1 oz Baileys Original Irish Cream, 1/2 oz Irish Whiskey, green colored sugar
Add Baileys and vodka in an ice filled shaker. Rim chilled shot glass with the green colored sugar. Shake with ice and pour into shot glass.
The recipe contains no more than 0.6 fl oz. of alcohol per serving.
Salted Caramel Apple:
This next celebratory shot (also from Baileys) is irresistibly delectable. Spritz the green apple slice in lemon to keep it fresh!
1 oz Baileys Salted Caramel, 1/2 oz Crown Royal Regal Apple, 1 reen apple slick, caramel
Add Baileys and Crown Royal in an ice filled shaker. Rim shot glass with caramel. Strain liquid into shot glass and garnish with an apple slice.
This is a recipe Illy coffee company created nearly 15 years ago in Italy. You can find it in the Illy cafes. It’s made using Illy espresso lightly sweetened with raw sugar, stirred into warm Irish whiskey and finished with lightly whipped cream and a dash of cocoa powder.
illy espresso, Irish whisky, granulated sugar, heavy cream, coffee beans, cocoa beans & cocoa powder, 6 oz (180 cc) FREDDO GLASS
In a small steaming pitcher, add 1 1/2 oz (45 cc) Irish whiskey. Add 2 tsp granulated sugar. Heat the liqueur and sugar for a few seconds using the steam wand on the espresso machine. Pour into serving glass.
Prepare 2 oz (60 cc) espresso and add to serving glass. Gently stir. In a small bowl or mixing cup add 2 oz (60 cc) heavy cream. Lightly whip so that it is still a liquid. Starting at the edge of the glass slowly pour/float 2oz (60 cc) heavy cream on top of the coffee.
Garnish with two coffee beans and a dusting of cocoa powder.
Lavender Mint Latte:
Illy espresso, fresh, cold whole milk, lavender syrup, peppermint syrup
Prepare 2 oz or 60 cc (2 shots) espresso in a 3 oz pour pitcher. Pour into serving glass. Add 5 oz (150 cc) of cold whole milk, 3⁄4 oz (25 cc) lavender syrup and 2⁄3 oz (20 cc) peppermint syrup into a steaming pitcher. Steam and froth.
Pour milk over coffee, holding back froth until glass is filled 1″ (2.5 cm) from top. Top with a thin layer of froth, about 1″ (2.5 cm). Optional: Garnish with a mint leaf.
Lastly, the Espresso Cremosa Cocktail with Irish Cream…think of it as your caffeine martini!
Espresso Cremosa Cocktail:
Illy espresso, ice, vodka, coffee liqueur, Irish cream, heavy cream
Fill a cocktail shaker 1/2 full with ice. Prepare 1 oz (30 cc) espresso and add to ice. Add 1 1/2 oz (45 cc) vodka. Add 1/2 oz (15 cc) coffee liqueur. Add 1 oz (30 cc) Irish cream.
Shake vigorously several times in a back and forth motion. Strain into a cocktail glass. Starting at the edge of the glass slowly pour/float 1 oz heavy cream on top of the coffee.