Slane Iced Irish Coffee Recipe

Chill a rocks or Irish coffee glass by filling it with ice and setting it aside while you prepare the drink.

Discard the chilling ice and add fresh ice (about 4 oz) to the glass.

Pour 1.5 oz Slane Irish Whiskey into a mixing glass or shaker.

Add 3 oz Downeast nitro cold brew (or cold-brew coffee) and 0.5 oz coffee liqueur to the mixing glass.

If you prefer a slightly sweeter drink, add 0.25 oz simple syrup. Otherwise omit.

Stir the mixture gently with a bar spoon for about 10–15 seconds to chill and integrate—do not vigorously shake; you want to keep the nitro/cold-brew’s silky texture.

Strain (or pour) the mixture into the prepared glass over the fresh ice.

Place 1.5 oz chilled heavy cream and 0.25 tsp powdered sugar (if using) into a small chilled mixing bowl or a jar.

Whip the cream lightly with a small whisk or an electric frother for 8–12 seconds until it thickens slightly but remains pourable (soft billowy texture). Do not stiffen — you want a floatable cream layer.

Carefully pour or spoon the lightly whipped cream over the back of a spoon onto the surface of the cocktail so it floats as a distinct cream layer.

Finish with a very light dusting of freshly grated nutmeg or finely grated dark chocolate over the cream.

Serve immediately with a short straw placed to the side (so the first sips can go through the cream) or without a straw to encourage sipping through the cream layer.