On this week's cocktail slot Kevin Hurley makes a special Teeling Irish Coffee. 

Ingredients:

1.5oz (40ml) Teeling Small Batch

1.5oz (40ml) Rich Double

Espresso

.75oz (20ml) Spiced Stout syrup

3.5oz 100ml Hot water (Not

Boiling)

Organic Fresh Cream infused with

Orange zest lightly aerated

Sprinkling of freshly grated nutmeg

To prepare syrup (makes approx. 1.5ltrs)

1 ltr Irish Stout (Guinness or similar)

1kg Demerara Sugar

1⁄2 cup Whole Cloves

1⁄2 cup pimento/allspice

3 cinnamon sticks

1 whole orange zest

2 inch fresh ginger grated

Pinch salt

3 whole Star Anise pods

Method

Add all ingredients to a saucepan and bring to the boil, allow to simmer for 10 minutes.

Remove from heat and allow to steep for 5 minutes. Strain to a fine sieve and

cheesecloth and bottle. Keeps for 2 weeks refridgerated.

Preheat a heatproof glass with some warm water and discard, add the Teeling

Whiskey, sugar syrup, coffee and hot water and stir to combine. Gently warm a

large spoon and gently pour the cream over the back of the spoon and onto the

coffee. Garnish with a light dusting of grated nutmeg.