I couldn’t resist blending Irish coffee, a splash of whiskey and Baileys into the Dirty Irishman, an unexpected entry among Cocktails With Baileys Irish Cream that will leave you curious to read on.

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Ingredients

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Strong brewed coffee brings caffeine and antioxidants, almost no protein, slightly bitter, energizing.
Baileys adds creamy sweetness, lots of sugar and calories, small protein from milk.
Irish whiskey contributes warmth and bite, no carbs, alcoholic calories, flavorful but strong.
Brown sugar sweetens, increases carbs fast, no fiber, quick energy spike, optional.
Lightly whipped cream brings richness, fat heavy, minimal protein, silky mouthfeel, makes it decadent.
Cocoa or grated nutmeg adds aroma, tiny antioxidants, low calories, nice bitter contrast.
Orange twist or cinnamon stick gives bright citrus or warm spice, low calories, fresh aroma.

Ingredient Quantities

6 oz (180 ml) strong hot brewed coffee

1 oz (30 ml) Baileys Irish Cream

1 oz (30 ml) Irish whiskey like Jameson

1 tsp packed brown sugar or 1 sugar cube (optional)

2 tbsp lightly whipped heavy cream or store-bought whipped cream

Pinch of cocoa powder or freshly grated nutmeg for garnish

Orange twist or cinnamon stick (optional garnish)

How to Make this

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1. Warm an 8 to 10 oz glass or mug by rinsing it with hot water, dump the water so your drink stays hot longer.

2. Brew 6 oz (180 ml) of very strong hot coffee. You want it bold so it stands up to the booze.

3. Put 1 tsp packed brown sugar or 1 sugar cube in the warm glass if you like it sweet, then pour in 1 oz (30 ml) Irish whiskey. If using a cube, muddle or press it a bit so it starts to break up.

4. Pour the hot coffee over the whiskey and sugar, stir until the sugar is dissolved. Taste, add sugar only if you need it.

5. Stir in 1 oz (30 ml) Baileys Irish Cream gently so it mixes but dont over stir.

6. Lightly whip 2 tbsp heavy cream to soft peaks, or grab about 2 tbsp of store bought whipped cream. The cream needs to be loose enough to float, not rock-hard.

7. Hold a spoon upside down just above the coffee surface and slowly spoon the whipped cream over the back of the spoon so it layers on top and floats. This makes the classic look and keeps the top nice and creamy.

8. Sprinkle a pinch of cocoa powder or freshly grated nutmeg over the cream. Add an orange twist or a cinnamon stick if you want that extra pop.

9. Serve right away with a little spoon, tell people to sip through the cream into the warm boozy coffee, its the best part.

Equipment Needed

1. 8 to 10 oz heatproof glass or mug, warmed first so your drink stays hot longer
2. Kettle or small pot to boil water
3. Strong coffee maker (French press, moka pot, or strong drip brewer)
4. Measuring jigger or small measuring cup and teaspoon for the ounces and the tsp of sugar
5. Teaspoon or small muddler (for breaking up a sugar cube if you use one)
6. Long-handled spoon or bar spoon for stirring and for layering the cream
7. Small mixing bowl and a whisk or electric hand mixer to lightly whip the cream (or just use store bought whipped cream)
8. Microplane or small grater plus a peeler or zester, and a small sieve or shaker for cocoa powder or nutmeg

FAQ

Q: Can I make this without alcohol? A: Yes. Use a non alcoholic Irish cream or replace the Baileys and whiskey with 2 oz heavy cream mixed with a tablespoon of coffee syrup or caramel. It wont taste identical but itll keep the creamy, sweet vibe. Use decaf coffee if you want no caffeine.

Q: What coffee should I use for the best flavor? A: Strong fresh brewed coffee: French press, AeroPress or a double-strength drip works great. Dark roast or espresso strength gives the cocktail the bold backbone it needs, but avoid burnt tasting coffee.

Q: Do I need the brown sugar or sugar cube? A: No its optional. Brown sugar adds a toasty molasses note that pairs well with whiskey, but if your Baileys is sweet enough you can skip it. A sugar cube melts slowly and is nice for presentation.

Q: How do I get the whipped cream to float on top? A: Lightly whip the heavy cream to soft peaks, then spoon it gently over the back of a spoon onto the coffee. Let the coffee sit a few seconds so the cream settles, that helps it float better than dumping it in.

Q: Can I make this ahead or store leftovers? A: Best served immediately. You can pre-mix the Baileys and whiskey and keep that in the fridge for a day, but brew coffee fresh and whip cream just before serving. Once mixed the drink loses some froth and freshness after about 30 minutes.

Q: Any good garnish swaps or serving tips? A: Try a pinch of cocoa powder, freshly grated nutmeg, an orange twist or a cinnamon stick for stirring. If you want a sweeter rim, rub the glass with orange peel and dip in brown sugar. Serve in a warmed glass for extra comfort.

Dirty Irishman Bailey’s Cocktail Recipe Substitutions and Variations

Strong hot brewed coffee: swap for 1–2 shots of espresso for a punchier cup, or use decaf if you dont want the caffeine.
Baileys Irish Cream: use another Irish cream like Carolans, or Kahlua plus a splash of light cream for more coffee-liqueur flavor; for dairy-free try Baileys Almande or a coconut cream liqueur.
Irish whiskey: bourbon for a sweeter, rounder finish, rye for extra spice, or a blended Scotch if you prefer a smoky note.
Brown sugar / whipped cream: replace 1 tsp brown sugar or 1 sugar cube with 1 tsp maple syrup or 1 tsp simple syrup; swap 2 tbsp lightly whipped heavy cream with store-bought aerosol whipped cream, lightly frothed half-and-half, or whipped coconut cream for a vegan option.

Pro Tips

– Chill the cream bowl and whisk for a few minutes before whipping so the cream takes soft peaks faster, and stop as soon as it holds shape. If you want it to sit firmer, add a teaspoon of powdered sugar or a splash of Baileys while whipping, but dont overdo it or the float won’t form.

– Use a concentrated brew method like an Aeropress puck or a short espresso shot mixed into hot coffee so the drink stays bold without watering down the liquor. Let the coffee cool just a tad off-boil so it won’t melt the cream instantly.

– For cleaner layering, pour the cream slowly over the back of a spoon and keep the cream loose not rock hard. If you only have canned whipped cream, warm the mug a touch less and spoon gently, that helps it sit instead of sinking.

– Amp up the aroma not the sweetness: twist an orange peel over the surface to spritz oils, or clap a cinnamon stick between your hands before dropping it in. A tiny grate of fresh nutmeg gives more impact than dusting too much sugar.

Dirty Irishman Bailey's Cocktail Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I couldn't resist blending Irish coffee, a splash of whiskey and Baileys into the Dirty Irishman, an unexpected entry among Cocktails With Baileys Irish Cream that will leave you curious to read on.

Servings

servings

Calories

287

kcal

Equipment: 1. 8 to 10 oz heatproof glass or mug, warmed first so your drink stays hot longer
2. Kettle or small pot to boil water
3. Strong coffee maker (French press, moka pot, or strong drip brewer)
4. Measuring jigger or small measuring cup and teaspoon for the ounces and the tsp of sugar
5. Teaspoon or small muddler (for breaking up a sugar cube if you use one)
6. Long-handled spoon or bar spoon for stirring and for layering the cream
7. Small mixing bowl and a whisk or electric hand mixer to lightly whip the cream (or just use store bought whipped cream)
8. Microplane or small grater plus a peeler or zester, and a small sieve or shaker for cocoa powder or nutmeg

Ingredients

6 oz (180 ml) strong hot brewed coffee
1 oz (30 ml) Baileys Irish Cream
1 oz (30 ml) Irish whiskey like Jameson
1 tsp packed brown sugar or 1 sugar cube (optional)
2 tbsp lightly whipped heavy cream or store-bought whipped cream
Pinch of cocoa powder or freshly grated nutmeg for garnish
Orange twist or cinnamon stick (optional garnish)

Directions

Warm an 8 to 10 oz glass or mug by rinsing it with hot water, dump the water so your drink stays hot longer.
Brew 6 oz (180 ml) of very strong hot coffee. You want it bold so it stands up to the booze.
Put 1 tsp packed brown sugar or 1 sugar cube in the warm glass if you like it sweet, then pour in 1 oz (30 ml) Irish whiskey. If using a cube, muddle or press it a bit so it starts to break up.
Pour the hot coffee over the whiskey and sugar, stir until the sugar is dissolved. Taste, add sugar only if you need it.
Stir in 1 oz (30 ml) Baileys Irish Cream gently so it mixes but dont over stir.
Lightly whip 2 tbsp heavy cream to soft peaks, or grab about 2 tbsp of store bought whipped cream. The cream needs to be loose enough to float, not rock-hard.
Hold a spoon upside down just above the coffee surface and slowly spoon the whipped cream over the back of the spoon so it layers on top and floats. This makes the classic look and keeps the top nice and creamy.
Sprinkle a pinch of cocoa powder or freshly grated nutmeg over the cream. Add an orange twist or a cinnamon stick if you want that extra pop.
Serve right away with a little spoon, tell people to sip through the cream into the warm boozy coffee, its the best part.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.