Irish Coffee Riff Cocktail

  • Serves

    makes 1 cocktail

  • Cook

    20 minutes


By Drew Hamm

Published on January 22, 2016

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 and ground cinnamon, to garnish


Step 1

In a small saucepan, combine the sugar with the cinnamon sticks and 1 cup water. Bring to a boil, stirring to dissolve the sugar, and then remove from the heat and let cool completely. Discard the cinnamon sticks and pour the syrup into a container. Refrigerate the cinnamon syrup for up to 2 months.

Step 2

In a warmed coffee mug, combine 1 tablespoon of the cinnamon syrup with the whiskey and rum, and then pour in the coffee. Top with a dollop of whipped cream and dust with ground cinnamon before serving.

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