Black & Tan

Ingredients

1 1/2oz Mile Zero Espresso

1oz Jameson Whiskey

1/2oz Legend Distilling Blasted Brew

1/2oz Guinness Syrup

4 Drops General Ambrose’s Aromatic Bitters from Apothecary Bitters

3 Drops Scrappy’s Chocolate Bitters

Method

While your espresso is brewing combine all other ingredients into your shaker and stir. Add the espresso and shake, two tips here, first I find it helpful to wrap a dishtowel around the shaker if your espresso is really hot, second every two or three shakes I suggest “burping” or releasing the pressure in your shaker. I have painted my kitchen with espresso many times and I can assure you it is not nearly as fun as it sounds. Dry shake this mixture for 20-30 seconds and then add ice and hard shake for another 30-45 seconds or until nice a frothy. Strain into an Irish coffee glass and then it’s bottoms up.

Guinness Syrup

Ingredients

1 Can of Guinness (or any other dry Irish stout)

1 Cup White Granulated Sugar

1/2 Cup Demerara Sugar

Method

Put everything in a pot and stir until combined, heat on medium-high until the mixture starts to boil. When the mixture is boiling it will foam up really fast so make sure not to walk away from it and to keep it moving. Do this for 5-10 minutes until all the sugar is dissolved and the bubbles are bigger and slower, they should look sticky. Let the mixture cool in the pot for a bit then transfer to a glass jar and refrigerate until needed. As long as it doesn’t become contaminated it should last quite a few months in the fridge.

Here’s a little tip, it tastes amazing on vanilla ice cream! It’s so good it’s dangerous!