Inspired by Andrew’s winning serve at the Irish Coffee Championship, this one is close to home.

It started as one of those quiet, pride-filled moments - watching something so familiar be reimagined with confidence, precision, and a deep respect for where it comes from. Not flashy. Not overwrought. Just thoughtful choices, beautifully executed. A reminder that the best versions of classic drinks don’t try to escape their roots - they dig further into them. Bread, grain, coffee, warmth. Comfort sharpened by intention.

This is a modern Irish Coffee built around great ingredients and, most importantly, great coffee. It leans into flavour memory as much as flavour itself: toasted crusts, malt sweetness, gentle bitterness, soft citrus, heat rising through the glass. It asks for a bit of patience, a bit of play, and rewards you with something quietly special. Well worth trying at home if you’re feeling adventurous and have time to let the flavours speak to each other.

First up: Brown Bread Syrup

You’ll need:

• 100g brown bread (toasted well)
• 200g sugar
• 200ml water

How to make it:

1. Toast the brown bread until dark and fragrant.
2. Break it up and add to a saucepan with the sugar and water.
3. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally.
4. Remove from heat, let it steep for another 10 minutes, then strain.
5. Cool and store in the fridge.

Build the Drink

You’ll need:

• 35ml Teeling Whiskey Company Small Batch
• 35ml brown bread syrup
• 10ml Supermalt
• 60ml hot filter coffee (Sam blend works best)
• 2ml saline solution
• Oat cream infused with orange extract (250ml oat cream : 10ml orange extract)
• Brown bread & marmalade garnish

Method:

1. Warm your glass, then discard the water.
2. Add whiskey, brown bread syrup, Supermalt, saline, and hot coffee. Stir gently.
3. Lightly whip the oat cream and float it on top (use the back of a spoon).
4. Garnish with brown bread and marmalade. Serve immediately.