Failing that, make it at home by roasting green coffee beans in a pan until golden, then grinding them with spice to suit your tastes. It has a very distinctive flavour that works beautifully in this reimagined version of the Irish classic.
50ml Arabic coffee
15ml coffee liqueur – we use Kahlúa
15ml whiskey – we use Jameson, but any blended whiskey will do
10ml sugar syrup (a 2:1 sugar:water ratio is best here)
40ml double cream
5ml rose water
Rose petals, to garnish
Brew the coffee as normal, then pour the coffee, coffee liqueur, whiskey and syrup into a heatproof glass. Combine the cream and rose water in a shaker, shake, then pour over the cocktail mix. Garnish with rose petals and serve.
• Jonas Stern, head bartender, Nutshell, London WC2.
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