Baileys & Bulliet Iced Coffee by Fred Sarkis and Mike Phillips

Posted February 17, 2011 by in

Fred Sarkis, mixologist at Sable Kitchen & Bar in Chicago, Illinois  and Mike Phillips, barista at Intelligentsia Coffee, Chicago, Illinois


1 ounce Baileys Original Irish Cream
1/2 ounce Iced Coffee
1 ounce Bulleit Bourbon
1/8 ounce 2:1 Raw Sugar Syrup
2 Mint Sprigs
1. Mix coffee and sugar syrup together and set aside.
2. In a highball glass, layer 3 mint sprigs in the bottom of the glass, then top with crushed ice.
3. Add Baileys Original Irish Cream, Bulleit Bourbon and simple syrup.
4. Swizzle together, leaving the mint at the bottom of the glass.
5. Float coffee on top and garnish with last mint sprig.

About the Author

Chilled Magazine
Chilled Magazine

Chilled Magazine is a publication committed to the bartending, mixology and nightlife community. We are dedicated to mixology, on and off premise, while knowing exactly what makes the beer, wine and spirits industry tick.


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