Ingredients
6 teaspoons Demerara or turbinado sugar
3 ounces Irish whiskey
4 ounces espresso
4 ounces water
3 ounces heavy cream
2 fresh mint leaves, for garnish
Preparation
Place 4 teaspoons of the sugar, the whiskey, espresso, and water in a small saucepan and stir to combine. Set over low heat and stir occasionally until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes. Place the remaining 2 teaspoons sugar and the cream in a medium bowl and whisk until the cream thickens and the sugar has dissolved, about 2 minutes. Transfer the hot coffee mixture to two mugs, top with a heaping spoonful of the cream, and garnish with the mint leaves. Serve immediately.
