Our Velvet Sunrise twist on Irish Coffee
- 2 oz Irish whiskey
- 1 1/2 T unsalted butter
- 1 1/2 T raw/Demarara sugar
- 2 oz double shot Velvet Espresso
- 3 oz hot water
- 3 T softly whipped cream, unsweetened
Dissolve the sugar and butter in a pan over medium heat. Remove from the heat. Whisk in 1 oz of the whiskey. Pour the other 1 oz of whisky into a heatproof glass or mug. Pull your double shot of espresso and add to the glass. Add the hot water. Add the sugar mixture and stir gently. Top with whipped cream and serve immediately!