Morning Dew Recipe

Combine 1 cup milk stout and 1/2 cup granulated sugar in a small saucepan over medium-low heat.

Stir continuously until the sugar fully dissolves and the mixture reduces by about one-quarter (6–10 minutes). The syrup should be slightly thickened but pourable.

Remove from heat and stir in 1/2 teaspoon vanilla extract. Allow the syrup to cool completely to room temperature. Transfer to a jar and refrigerate until needed (keeps up to 2 weeks refrigerated).

Chill a mixing bowl and beaters in the freezer for 10 minutes to ensure cream whips well.

Pour 1 cup chilled heavy cream into the chilled bowl. Add 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract.

Begin whipping on medium speed. When cream starts to thicken but is not yet at soft peaks, slowly add 1/2 ounce Tullamore D.E.W. and continue whipping to soft-medium peaks. Do not overwhip — whipped cream should hold shape but be smooth and slightly billowy.

Transfer whipped cream to a piping bag (optional) or cover and refrigerate until ready to top the cocktail. Keeps for several hours chilled.

If you want a chilled, slightly diluted cocktail, fill a cocktail shaker with ice (about 1 cup).

Add 2 oz Tullamore D.E.W., 1/2 oz triple sec, 1/2 oz fresh lemon juice and 1/4 oz simple syrup to the shaker.

Add 1/2 to 3/4 oz (approximate — adjust to taste) of the cooled Mat Maid milk stout syrup to the shaker. This syrup is viscous; start with less and add more if you want stronger stout-sweet character.

Shake vigorously for 10–12 seconds until well-chilled and slightly frothy.

Double-strain into a chilled coupe or Nick & Nora glass (or over a large ice cube in a rocks glass if preferred).

Gently spoon or pipe a generous dollop (about 2 tablespoons) of the Tullamore D.E.W. whipped cream on top of the drink so it floats as a cap.

Finish with a light dusting of grated dark chocolate or cocoa powder and a lemon or orange twist expressed over the top. Serve immediately.