Make this: Mother Cocktail Bar's Irish Coffee

Orange-infused whisky meets coffee in this roasty, toasty Irish Coffee recipe from Mother Cocktail Bar.

Irish Coffee cocktail recipe from Mother Cocktail Bar in Toronto

Serves 1

Preparation time 10 minutes

Cooking time 1 ½ hours

"This cocktail is part of our menu which explores our shared childhood memories and nostalgia through smell and aroma.

The coffee, tonka and cloves perfectly match the intensity of the roasted oranges infused with Irish whisky. Served perfectly warm with a dollop of cold whipped cream it is very cozy."

– Massimo Zitti, Mother Cocktail bar


  • 1 oz infused Tullamore D.E.W. Irish Whisky
  • ½ oz salted maple water
  • 15 oz spiced coffee
  • Whipped cream for garnish

Infused whisky

  • 750 ml Tullamore D.E.W.
  • 150 g oranges

Salted maple water

  • 200 g maple syrup
  • 200 g filtered water
  • 1 ½ g sea salt

Spiced coffee

  • 5 oz brewed espresso
  • 10 oz hot water
  • 1 g cloves
  • 1 g cinnamon sticks
  • 2 g raisins
  • 1 g tonka beans
  • 1 g nutmeg
  • 5 g light brown sugar


  1. For the infused whisky, roast the oranges in the oven at 300 F for 40 mins. Place in a jar with whisky for 48 hours.
  2. For the salted maple water, combine the maple syrup and water in a pan over low heat. Keep below 55 C. Dissolve the salt and transfer the mixture to a nonreactive container. Will keep in the refrigerator for 5 days.
  3. For the spiced coffee, combine brewed espresso and hot water in a pan over low heat. Add spices, raisins and tonka beans. Simmer for 5 minutes and then set aside, letting the mixture infuse with the lid on. Strain and add brown sugar. Stir to dissolve.
  4. Build the drink in a pre-warmed, thick glass. Gently pour the cold whipped cream on top of the warm drink.