20ml demerara sugar syrup (boil up 1 part sugar with 1 part water and cool)
40ml Irish whiskey
freshly whipped cream (or store-bought if pressed for time)
nutmeg, to garnish
Add the coffee and sugar syrup to a vacuum pack or sealable bag and sous vide it at 76C (*see below for instructions if you dont have a sous vide device).
Add the whiskey to a heat-proof glass, such as an Irish coffee glass, and add the coffee mixture. Stir, then layer the whipped cream on top and sprinkle with nutmeg.
*Sous vide is a process for cooking vacuum-sealed ingredients to an exact temperature, and is used in this recipe to ensure the coffee isnt too hot to drink in the cocktail. If you dont have access to a sous vide you can of course just make your coffee as usual and wait for it to cool, or heat on the stove in a bain-marie (Google for instructions, its pretty easy).