Irish Coffee Riff

Irish Coffee Riff

Drew Hamm at Henry’s in Chicago makes a toasty spin on the traditional Irish coffee by adding Flor de Cana rum and a cinnamon syrup to the usual Irish whiskey base.


  • 1 cup sugar
  • 4 cinnamon sticks
  • 1 oz. Jameson Irish whiskey
  • 1 oz. Flor de Cana 7-Year rum
  • 3 oz. freshly-brewed coffee
  • Whipped cream to garnish
  • Ground cinnamon to garnish


  1. In a small saucepan, combine the sugar with the cinnamon sticks and 1 cup water.
  2. Bring to a boil, stirring to dissolve the sugar, and then remove from the heat and let cool completely.
  3. Discard the cinnamon sticks and pour the syrup into a container.
  4. Refrigerate the cinnamon syrup for up to 2 months.
  5. In a coffee mug, combine 1 tablespoon of the cinnamon syrup with the whiskey and rum.
  6. Pour in the coffee.
  7. Top with a dollop of whipped cream and dust with ground cinnamon before serving.

Prep Time:  20 minutes

Yields:  1 cocktail


Leave a Reply

Your email address will not be published. Required fields are marked *