Who said St. Patrick’s Day coffee has to be hot? Sure, we don’t mind a stiff Irish Coffee in March; but we also quite like this cold coffee version as well. What’s particularly nice about this recipe is that you can cold brew the coffee ahead of time, which cuts down on the fuss when it’s time to mix and serve.
In terms of bean origin, we’ve tried all the usual suspects—Brazilian, Ethiopian, Colombian, Sumatran. They all work well, but we prefer a blend of Colombian and Sumatran, roasted medium. It seems to hold up to the vodka without overwhelming the tongue.
- 3 oz cold brewed coffee
- 1 oz simple syrup
- 3 oz vanilla-flavored vodka
- 3 oz cream liqueur
- Splash of vanilla extract
- Sprig of mint, cinnamon stick and/or cocktail sugar
Pour coffee, vodka, simple syrup, simple syrup and vanilla extract (if using) to a cocktail shaker. Add ice to the shaker to above the level of the liquid and shake for 3 seconds. Strain the mixture into tall glasses containing ice cubes. Garnish with mint or cinnamon stick.
Cold-brewed Coffee Recipe
- Place the coffee grounds in a 2-quart pitcher, add the water and stir to combine. Cover with plastic wrap and let steep at room temperature for at least 12 hours and up to 1 day.
- Line a fine-mesh strainer with a standard coffee filter and fit it over a medium bowl. Working in batches, slowly pour the coffee into the filter until all of the liquid has passed through the strainer (the coffee will pass through in a slow stream; don’t force it through); stop when you reach the solids at the bottom of the pitcher (don’t pour them in). Discard the grounds and the contents of the strainer.
- Wash and dry the pitcher. Transfer the strained coffee into the pitcher. Cover and refrigerate until completely chilled, at least 2 hours or up to 5 days.