This easy "Irish" cocktail (or mocktail) is perfect for a winter weekend brunch.



*For a non-alcoholic version, replace whiskey with additional coffee.


In a small saucepan over medium heat, combine chocolate sugar with water. Stir constantly until sugar dissolves and mixture reduces slightly into a thin syrup; you should end up with about 4 oz. syrup. Let cool then divide syrup between two cocktail glasses. Pour 2 oz. whiskey and 4 oz. coffee into each glass and stir to mix thoroughly. Fill glasses with ice and top each drink with ½ oz. of the cream. Stir gently just before serving.


2 cocktails

Thanks To

Stephanie Bullen, Savory Franchising Team

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Savory Spice Shop Ingredients
Black Onyx Chocolate Sugar (Salt-Free) 4 oz bag $7.90



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