This recipe is inspired by one of our all-time favorite drinks served at one of our all-time favorite places, the Irish Coffee at Fort Defiance in Red Hook, Brooklyn. When we lived in the area it was unheard of us to leave the restaurant without having at least one of “the best in the known world” (according to the New York Times). This is a more Caribbean twist featuring aged rum, which we like to think is an adequate homage.
- 2 oz Pusser's Rum Aged 15 Years (we also like El Dorado 12 Year Demerara Rum here; we recommend using something aged at least 8 years or more)
- 1 oz simple syrup
- 1/2 oz boiling water (plus more to rinse your mug)
- 4 oz hot coffee
- 2-4 oz heavy whipping cream
- 3-4 dashes Angostura Bitters
- Grated nutmeg and grated cinnamon for garnish (we highly recommend grating fresh nutmeg over the top of the drink; cinnamon is optional to taste)
- Cinnamon stick for garnish (optional)
In a coffee mug, pour in boiling water to the brim to warm it up before you build the drink. Let the water sit there for a minute, then discard.
To the same mug add your simple syrup, 1/2 oz of boiling water, hot coffee and rum. Stir thoroughly.
In a cocktail shaker, add 2-4 ounces of heavy cream and 3-4 dashes of Angostura bitters. Shake hard for about 10 seconds to thicken the cream a bit. You want the consistency to still be a little fluid, not full on whipped cream.
Keeping contact with the inside lip of the mug, gently pour in the cream so it floats on top of the drink. Grate fresh nutmeg and cinnamon on top. Garnish with a cinnamon stick if desired.